Mango-Ginger Pudding - Yoga Journal

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.

  • SERVINGServings


  • 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. 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.
  2. Meanwhile, using electric beaters, whip tofu until texture is smooth and puddinglike. Stir candied ginger and diced mango into tofu.
  3. To serve, scoop pudding into 4 individual bowls, and spoon a little ginger syrup over tops of each.

Nutrition Information

  • Serving Size: Serves 4
  • 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