Yield: 1 cup, 2 servings
Don’t let the simple ingredient list fool you—this fat-free pudding is rich and creamy.
- 1 1⁄2 cups chopped fresh mangoes (2 mangoes) or frozen mango chunks, thawed and drained
- 1⁄2 cup chopped dried mangoes (cut into pieces with a scissors), soaked 10 minutes and drained
- 1⁄4 cup sliced kiwifruit, blueberries, or blackberries (optional)
- measuring cups
- kitchen scissors
- rubber spatula
Place the fresh and dried mangoes in a blender and process on high speed until smooth. Transfer to a serving bowl and top with the kiwifruit, if desired. Stored in a sealed container in the refrigerator, Mango Pudding will keep for three days. Serve chilled or at room temperature.
For Double-Batch Mango Pudding: Increase the amounts to 3 cups chopped fresh mangoes (4 mangoes) and 1 cup chopped dried mangoes, soaked. Yield: 2 cups, 4 servings.
For Pineapple Pudding: Replace the fresh and dried mangoes with equal amounts of fresh and dried pineapple.
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