Mango pudding parfaits
Made by Nicole July 7, 2011 11 comments » 
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I love all kinds of fruit and, for the most part, I don’t discriminate between them. I’ll eat fruit when it’s at its best, local and in season, and sometimes even when it’s not, and so you can imagine how happy I was to see fruit being used in a number of entries to the recent Raw Ice Cream Sandwich Challenge. You can bet I’ll be trying more of these fabulous recipes very soon.
But I have to admit, there are times when I play fruit favourites. On a hot summer’s day, for example, it’s a juicy, ripe mango that will undoubtedly win me over. If you’re looking for a sweet pick-me-up on a sunny afternoon, this mango pudding parfait recipe is a showcase of mango sweetness at its finest. Did I mention it’s easy to make, too?
PrintMango pudding parfaits
Yield: 2 servings
Ingredients:
For the mango pudding:
- 1 large mango, peeled and diced (about 2 cups)
- 6 oz. firm silken tofu (1/2 package of Mori Nu)
- 2 tbsp agave nectar
- 1 1/2 tbsp fresh lemon juice
For the coconut cream:
- 6 oz. firm silken tofu (1/2 package of Mori Nu)
- 1/4 cup coconut butter, softened
- 2 tbsp fresh lemon juice
- 2 tbsp agave nectar
For the coco-nut topping:
- 1/4 cup chopped walnuts
- 1/4 cup chopped pecans
- 1/4 cup rolled oats (use certified gluten-free, if necessary)
- 1/4 cup unsweetened coconut flakes
- 1 tbsp hemp hearts
- 1/8 tsp ground cardamom
- 1 tbsp pure maple syrup
- 1 tbsp coconut oil, melted
Directions:
For the mango pudding:
- Combine all ingredients in a blender and blend until smooth, about 2 minutes. Refrigerate for about 1 hour to firm up.
For the coconut cream:
- Combine all ingredients in a blender and blend until smooth, about 1 minute. Refrigerate for about 1 hour to firm up.
For the coco-nut topping:
- In a small bowl, combine the walnuts, pecans, oats, coconut, hemp hearts and cardamom.
- Add the maple syrup and coconut oil and stir until the nut mixture is well coated.
- Put the bowl in the freezer until hardened, about 20 minutes.
To assemble:
- Divide the mango cream between 2 parfait glasses. Next, add the coconut cream, then add the coco-nut topping. Slice up additional mango for garnish, if desired. Refrigerate until ready to serve.
