Mango pudding (clean eats/vegan)

Mango pudding is one my favorite Asian dessert treats but it’s typically made with lots of cream and sugar so I tend to stay away from it when I can. Unfortunately sometimes my cravings get the best of me and I have to give in somehow. I’ve made chocolate pudding with avocado before  so I knew there had to be a way to make mango pudding in a cleaner, more healthful way!

I’m going to talk tofu today instead of mango because I feel like tofu is a source of protein that’s easily overlooked and has a pretty bad reputation when it comes to health food. In addition to being a good source of protein, tofu is high in calcium, manganese, selenium, phosphorus, magnesium, zinc, vitamin B1, copper and iron. If that’s not enough, it also contains ALL types of amino acids and like all soy products, is high in phytoestrogens as well.

Simple. Clean. Ingredients.

1 mango
10 oz (300g) soft silken tofu

Blend everything together in a blender until creamy. If your mango isn’t very ripe, you can add honey to taste to make it sweeter.

Top with more fruit and munch!

I love this pudding because it lets me satisfy my sweet tooth craving and protein intake at the same time. If mango isn’t in season or it’s too expensive where you are, not to worry because you can do the same with any fruit you like. For example, you can add a bit of cocoa powder to make it chocolate pudding!

Recently, I’ve been doing this thing where I make mango chia pudding. I would blend 1/2 a mango and 1 cup of almond milk together. Once that’s done, I’d stir in a tablespoon of chia seeds to make it a thicker pudding consistency. Then I’d dice the other half of the mango and add it into the mix!

This has been my go to breakfast for days now and I absolutely love it! Even when I don’t have it for breakfast, I like to make it anyways, because it tastes amazing frozen too! Sometimes I’d even blend in some spinach or matcha for a bit of a change.