EASY HEALTHY PUDDING RECIPE
If you’re craving something sweet, light, and nourishing, try this protein-rich mango lime pudding. It combines silken tofu for a creamy, protein-packed base with thick coconut cream, ripe mango, fresh lime juice, and a hint of turmeric for color and subtle warmth. The result is a velvety, refreshing dessert that doubles as a satisfying breakfast or an energizing snack.
This pudding is simple to prepare and can be ready in under 15 minutes, with only a short chilling time to set. It stores well in the refrigerator, making it a convenient make-ahead option for busy mornings or for entertaining guests. The flavors are bright and balanced: the mango brings natural sweetness, lime adds a lively tang, and coconut cream creates a luxurious mouthfeel without dairy.
MEET THE INGREDIENTS
- Silken tofu: Silken tofu has a soft, custard-like texture that blends smoothly and works beautifully as the protein-rich base of this pudding. It adds creaminess without dairy and keeps the recipe vegan.
- Coconut cream: The thick cream from a can of full-fat coconut milk gives richness and silkiness. If using canned coconut milk, refrigerate it overnight and scoop out the firm cream.
- Mango: Ripe mango provides natural sweetness and vibrant flavor. Fresh mango is best, but frozen mango works well when thawed.
- Lime juice: Freshly squeezed lime juice brightens the pudding and balances the sweetness. Lemon juice can be used as a substitute.
- Agave or maple syrup: Agave adds gentle sweetness and a neutral flavor. Maple syrup is an excellent alternative.
- Turmeric powder: A small pinch lends a warm, golden hue and a subtle earthy note. Use sparingly so it doesn’t overpower the fruit.
- Agar powder: A vegetarian thickener derived from seaweed used here to help the pudding set. Agar works as a gelatin alternative and requires brief heating to activate.
HOW TO MAKE IT
You can find ingredient amounts and a printable recipe card in the recipe section below. The method itself is straightforward and requires just a blender and a small saucepan.
STEP 1
Combine the silken tofu, coconut cream, chopped mango, lime juice, agave (or maple syrup), and turmeric in a blender. Blend until the mixture is completely smooth and creamy. Taste and adjust sweetness or acidity as desired.
NOTE ON COCONUT CREAM
To separate coconut cream from the liquid, chill a can of full-fat coconut milk in the refrigerator overnight. The cream will solidify at the top and can be scooped out easily with a spoon. This yields a richer texture than using the liquid alone.
STEP 2
Pour the blended coconut-mango mixture into a small saucepan. Whisk in the agar powder fully so there are no clumps. Over low heat, warm the mixture gently, stirring constantly. Bring it to a very gentle simmer and continue cooking for about 2–3 minutes to dissolve and activate the agar.
STEP 3
Remove the saucepan from the heat and let the pudding cool for a few minutes. Cooling slightly helps prevent condensation inside jars and allows the mixture to thicken a little before transferring.
STEP 4
Pour the mixture into serving jars or ramekins. Allow them to come to room temperature briefly, then place them in the refrigerator to chill completely until set. Depending on the agar and refrigerator temperature, this usually takes at least an hour.
SERVING SUGGESTION
Just before serving, garnish the pudding with a dollop of soy or coconut whipped cream, fresh blueberries, and a few mint leaves for color and contrast. A light grating of lime zest on top adds an aromatic finish.
PROTEIN-RICH MANGO LIME PUDDING IS:
- Vegan
- Gluten-free
- Dairy-free
- Grain-free
- Creamy and refreshing
- Healthy and nutritious
- Quick and easy to prepare
Protein-Rich Mango Lime Pudding
Nensi Beram
Ingredients
- 150 g silken tofu
- 150 g coconut cream (the thickened cream from a can of full-fat coconut milk)
- 1 ripe mango (approx. 250 g peeled and chopped)
- Juice of 1–2 limes
- 5 tablespoons agave (or maple syrup to taste)
- 1/4–1/3 teaspoon turmeric powder
- 1 g agar powder (about 1 level teaspoon)
Instructions
- Place silken tofu, coconut cream, mango, lime juice, agave, and turmeric in a blender. Blend until completely smooth and creamy.
- Pour the blended mixture into a saucepan and whisk in the agar powder. Warm over low heat, stirring constantly, and bring to a gentle simmer. Cook for 2–3 minutes to dissolve the agar.
- Remove from heat and let cool for a few minutes so it thickens slightly.
- Pour into jars or ramekins and refrigerate until fully set, at least one hour.
- Before serving, top with soy or coconut whipped cream, a few blueberries, mint leaves, and a little lime zest if desired.
Notes
Note on coconut cream: Refrigerate a can of full-fat coconut milk overnight to separate and scoop out the firm cream for a richer texture. Adjust sweetener and lime to taste depending on the ripeness of the mango.
* Nutritional information varies by brands and portion sizes; use any nutritional estimates as a guideline.