Mango-Ginger Pudding


A potent, delicious ginger syrup brings this dessert to life. To maximize the flavor, pound the ginger lightly to release its juices before slicing it thinly. Makes about 1/2 cup syrup.

  • 4Servings


  • 1 cup firmly packed brown sugar
  • 1 3-inch piece fresh ginger, pounded and thinly sliced
  • 1 lb. lite silken tofu
  • 2 Tbs. chopped candied ginger
  • 2 ripe mangoes, peeled and diced


1. Combine sugar, 1/2 cup cold water and fresh sliced ginger in saucepan, and heat over medium heat. Cook, stirring often, about 15 minutes, or until mixture turns syrupy. Cool slightly; strain syrup, and discard ginger.

Meanwhile, using electric beaters, whip tofu until texture is smooth and puddinglike. Stir candied ginger and diced mango into tofu.

To serve, scoop pudding into 4 individual bowls, and spoon a little ginger syrup over tops of each.

Nutrition Information

  • Calories: 340
  • Carbohydrate Content: 78 g
  • Fat Content: 1 g
  • Fiber Content: 2 g
  • Protein Content: 8 g
  • Sodium Content: 125 mg
  • Sugar Content: 70 g