Mango Lassi Pudding
- prep time - 10 mins
- cook time - 120 mins
- total time - 130 mins
- serves - 4
Creamy, fragrant and gently spiced, this Mango Lassi Pudding turns a classic drink into a protein packed pot you can make ahead. It sets in the fridge to a thick, spoonable texture that works just as well as a breakfast on the go, an afternoon snack, or a light dessert after dinner.
Ingredients
- 200g Fresh ripe mango, peeled and chopped (1 whole mango)
- 300g Silken tofu, drained
- 40g Pureblend
- 1 tbsp Coconut oil
- 100g Thick coconut cream (skimmed from top of tin)
- Seeds of 6 cardamom pods
- Juice of 1/2 lime
- 2 tbsp Maple syrup
- 4-8 tbsp Coconut yogurt (or yogurt of choice)
- Diced fresh mango
- Lime zest
- Crushed pistachios
Instructions
- Add the mango, tofu, protein powder, coconut oil, coconut cream, cardamom seeds (no need to crush), lime juice and maple syrup to a blender.
- Blend on high for 1-2 minutes, scraping down the sides once, until completely smooth with no tofu lumps.
- Pour into 4 small glasses.
- Chill in the fridge for at least 2 hours to firm up.
