It is time for lighter treats in preparation for summer and for the best use of all of summer’s bounty that’s coming our way.
Not that we did not have an absolutely indulgent reunion weekend in Boston (Union Square Donuts, beer floats…yes, that’s a thing – go to Saus!)
Somerville has changed a lot since my days at Tufts, but it was comforting to revisit old favorites and get to know it all over again. And our campus has always been just the prettiest, even in imperfect weather.
And tonight is our Annual ICE reunion so, it will be nice to go back to that “campus” as well, right here in New York.
Anyway, back to cooking.
Following up on the success of the chocolate mousse recipe which used silken tofu, here is a refreshing treat with a whiff of the tropics.
Mango basil pudding
(serves 4)
You’ll need:
- 1 ripe mango
- 1/2 cup sweet Hawaiian papaya
- 1/4 cup light amber maple syrup
- 1/4 cup basil leaves, lightly packed
- 1 lb lite silken tofu
- fleur de sel salt
1. Peel and cube the mango and papaya. Reserve a few mango slices (these may be the crunchier ones) for garnish.
2. Give the basil a rough chop, mix everything together and macerate in maple syrup for about 15-20 minutes.
3. Pour into a blender or food processor, add tofu and a pinch of salt. Process until smooth, taste for sweetness and add a little bit more sugar or salt, if necessary.
4. Refrigerate for 15 minutes (or longer) to set. Garnish with mango slices.
I’m loving the sound of the mango & basil combo. I’ve always been a fan of savoury & fruit flavours too! As for the tofu I’ll have to try it out with my vegan pal next time she’s over!
Thank you! I love a little bit of green zing in a dessert (mmm cilantro!)
Such a vibrant pudding idea, I love it 😀
Cheers
Choc Chip Uru
Happy to hear that, Uru!
Sweet tropical flavors and basil…what a nice combination.
Thank you, Karen! I can pretend to be somewhere tropical today…
I LOVE the combination of fruit and herbs. I’m really getting into baked apples with thyme and rosemary, strawberries and mint orbasil… but I haven’t tried mango with basil before! I’m quite excited. Love that you used tofu also, very well thought out dish! x
Love baked apples with rosemary as well, one of my stand-by favorites! All the flavor combinations you listed really bring the best out of each other. xx