Mango and Roses Pistachio Pudding Recipe

Mango and Roses Pistachio Pudding

SERVES 8

Served warm or cold, this dessert is silky smooth and aromatic. The longer the pudding chills, the more the aromatic flavors will marry, and the texture will develop.

1 cup white grape juice
1 24-oz. pkg. frozen mango chunks
1 cinnamon stick
1 ½ cups lite silken tofu
1 Tbs. egg replacer
1 ½ cups light brown muscovado sugar
2 Tbs. lime juice
1 tsp. ground coriander
2 Tbs. cornstarch
1 tsp. rose water
1 tsp. ground nutmeg for garnish
½ cup shelled pistachios for garnish

Preheat oven to 375F.
Combine grape juice, mangoes and cinnamon stick in a saucepan, and heat over medium heat, stirring frequently, for 5 minutes. Remove from heat, and set aside.
Put silken tofu in food processor, and blend until smooth, for about 30 seconds. Add egg replacer, sugar and lime juice, and process. Add coriander, cornstarch and rose water. Pour into a 2-quart baking dish, and sprinkle generously with nutmeg and pistachios.
Bake, uncovered, on middle rack, for 30 minutes. Remove from oven, and set aside to cool. Cover, and refrigerate for several hours or overnight before serving.