Mango and Roses Pistachio Pudding

Mango and Roses Pistachio Pudding Recipe - Silken Tofu and Egg Replacer Dessert

Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Mango and Roses Pistachio Pudding is a delightful and unique dessert that combines the tropical flavors of mango with the floral notes of rose water and the nuttiness of pistachios. This creamy and indulgent pudding is perfect for a special occasion or as a sweet treat any day of the week.

History

This recipe draws inspiration from traditional Indian and Middle Eastern desserts that often feature the combination of mango, rose water, and pistachios. These ingredients are commonly used in desserts to create a harmonious blend of flavors that are both refreshing and satisfying.

Ingredients

1 cup white grape juice
1 x 24 oz (680 g) package of frozen mango chunks
1 cinnamon stick
1.5 cups lite silken tofu
1 tbsp egg replacer
1.5 cups light brown muscovado sugar
2 tbsp lime juice
1 tsp ground coriander
2 tbsp cornstarch
1 tsp rose water
1 tsp ground nutmeg for garnish
0.5 cup shelled pistachios for garnish

How to prepare

Preheat the oven to 375°F (191°C).
In a saucepan, combine grape juice, mangoes, and a cinnamon stick. Heat over medium heat, stirring frequently, for 5 minutes. Remove from heat and set aside.
Place silken tofu in a food processor and blend until smooth, approximately 30 seconds. Add egg replacer, sugar, and lime juice. Process until well combined. Stir in coriander, cornstarch, and rose water. Pour the mixture into a 2 qt (1.89 liter) baking dish and generously sprinkle with nutmeg and pistachios.
Bake, uncovered, on the middle rack of the oven for 30 minutes. Remove from the oven and let it cool. Cover and refrigerate for several hours or overnight before serving.

Variations

Substitute the mango with other fruits such as peaches or strawberries for a different flavor profile.
Add a splash of rum or coconut milk for a tropical twist.

Cooking Tips & Tricks

Make sure to blend the silken tofu until smooth to ensure a creamy texture in the pudding.

- Be sure to refrigerate the pudding for several hours or overnight before serving to allow the flavors to meld together.

- Garnish with a sprinkle of ground nutmeg and shelled pistachios for added flavor and texture.

Serving Suggestions

Serve the Mango and Roses Pistachio Pudding chilled with a dollop of whipped cream or a sprinkle of additional pistachios on top for added crunch.

Cooking Techniques

Baking

- Blending

Ingredient Substitutions

Regular tofu can be used in place of silken tofu.

- Almond extract can be used as a substitute for rose water.

Make Ahead Tips

The pudding can be made a day in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Serve the pudding in individual ramekins or dessert glasses for an elegant presentation. Garnish with a sprig of fresh mint for a pop of color.

Pairing Recommendations

Pair this dessert with a cup of hot tea or a glass of sweet dessert wine for a delightful end to a meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave for a few seconds until warmed through.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 2g

- Sugars: 38g

Fats

- Total Fat: 6g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 4g

Vitamins and minerals

Vitamin C: 30% DV

- Calcium: 10% DV

- Iron: 8% DV

Alergens

Contains nuts (pistachios)

Summary

This Mango and Roses Pistachio Pudding is a rich source of carbohydrates and provides a moderate amount of fats and proteins. It also offers a good amount of Vitamin C and calcium.

Summary

Mango and Roses Pistachio Pudding is a luscious and flavorful dessert that is sure to impress your guests. With its creamy texture, tropical mango flavor, and aromatic rose water, this pudding is a delightful treat for any occasion.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Mango and Roses Pistachio Pudding. It was many years ago, when I was just a young girl visiting my aunt in a small village nestled in the mountains of India.

My aunt was known for her exquisite cooking skills, and she would often spend hours in the kitchen creating mouthwatering dishes that would leave everyone in awe. One day, as I watched her prepare a feast for a family gathering, she pulled out a faded old recipe book from a dusty shelf. She flipped through the pages with a nostalgic smile on her face, and then she stopped at a page that caught my eye.

The page was filled with handwritten notes and doodles of delicate roses and juicy mangoes. My aunt explained that this was a special recipe that had been passed down through generations in our family. It was a recipe for Mango and Roses Pistachio Pudding, a dessert that was reserved for special occasions and celebrations.

As my aunt began to gather the ingredients and guide me through the steps of making the pudding, I could feel a sense of excitement building inside me. The fragrant aroma of ripe mangoes and fresh roses filled the air, and the vibrant colors of the ingredients danced before my eyes.

I watched in awe as my aunt expertly peeled and diced the sweet mangoes, carefully removing the pit and slicing the flesh into small, bite-sized pieces. She then crushed the fragrant rose petals in a mortar and pestle, releasing their intoxicating scent into the air.

Next, she boiled the milk and sugar in a large pot, stirring constantly to prevent it from burning. She added a touch of saffron for color and a pinch of cardamom for flavor, infusing the milk with a warm, spicy aroma that made my mouth water.

As the milk simmered on the stove, my aunt added the diced mangoes and crushed rose petals, allowing them to infuse the pudding with their sweet and floral flavors. Finally, she sprinkled in a generous amount of chopped pistachios, adding a crunchy texture to the creamy pudding.

After several hours of simmering and stirring, the pudding was finally ready. My aunt carefully ladled it into individual serving bowls, garnishing each one with a sprinkle of rose petals and a handful of pistachios. The pudding glistened in the soft candlelight, its vibrant colors and rich aromas beckoning us to take a taste.

As I took my first bite of the Mango and Roses Pistachio Pudding, I was transported to a world of flavors and textures that I had never experienced before. The creamy sweetness of the mangoes mingled with the floral notes of the roses, while the crunchy pistachios added a satisfying crunch to every bite.

From that day on, the recipe for Mango and Roses Pistachio Pudding became a treasured family heirloom, passed down from generation to generation. Whenever I make this dessert now, I am reminded of that special day in my aunt's kitchen, when I first discovered the joy of creating something delicious and beautiful with my own two hands.

And so, as I sit here now, with a bowl of Mango and Roses Pistachio Pudding in front of me, I am filled with gratitude for the memories and traditions that have shaped my love for cooking. This recipe will always hold a special place in my heart, a reminder of the joy and magic that can be found in a simple bowl of pudding.