Best 2 Mango And Tofu Cream Recipes

Mango and tofu cream is a delectable vegan dish that combines the sweet and juicy flavors of mango with the creamy texture of tofu. This tropical-inspired dish is not only flavorful but also packed with nutrients, making it a healthy and satisfying meal. The combination of mango and tofu creates a unique and creamy texture that is sure to please even the most discerning palate. With its vibrant colors and refreshing taste, mango and tofu cream is a delightful dish that is perfect for any occasion. Whether you're looking for a light lunch, a quick dinner, or a refreshing snack, this recipe is sure to satisfy your cravings.

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MANGO AND TOFU CREAM

Mango and Tofu Cream image

Make and share this Mango and Tofu Cream recipe from Food.com.

Provided by Missy Wombat

Categories Soy/Tofu

Time 5m

Yield 1 batch

Number Of Ingredients 2

Ingredients

1 mango, medium sized
300 g silken tofu

Steps:

Remove skin and seed from mango.
Combine the tofu and mango flesh in the blender until smooth and creamy.

MANGO MOUSSE WITH KIWI KOOL-EE, TOFU WHIPPED CREAM, AND FRIED PHYLLO GARNISH

Mango Mousse with Kiwi Kool-Ee, Tofu Whipped Cream, and Fried Phyllo Garnish image

Provided by Food Network

Time 1h35m

Number Of Ingredients 25

Ingredients

2 mangos, diced (use all scraps of mango as it will be pureed)
1 mango, finely diced for garnish
2 cups of mango juice
3 tablespoons of agar flakes or arrowroot mixed with some mango juice to make a slurry
2 tablespoons of maple syrup
Juice of 1/2 of a lime
Pinch of sea salt
Kiwi Kool-ee, recipe follows
Tofu whip cream, recipe follows
Fried phyllo garnish, recipe follows
4 kiwis, peeled and diced
2 kiwis finely diced for garnish
Juice of 1/2 a lime
2 tablespoons maple syrup
Pinch of sea salt
1/2 pound of low fat firm silken tofu
2 tablespoons a maple syrup, or more to taste
1 tablespoon of vanilla extract
Pinch of sea salt
1 tablespoon of water or soy milk to blend
In a food processor or blender, blend all of the ingredients until the tofu reaches a very creamy consistency (about 2 minutes).
2 cups canola oil, or any high quality oil
1 package shredded phyllo dough, greek name kataifi, thawed (if shredded variety is unavailable use sheets and julienne before use)
2 tablespoons maple syrup
1 cup toasted almonds, chopped

Steps:

Place the diced fruit in a saucepan with the juices, maple syrup and sea salt. Add the agar flakes or arrowroot mixture to the pan. Stir well and bring to a boil over medium heat. Reduce the flame, stirring constantly and simmer for 3 minutes. Pour mixture into a blender. Allow it to cool for 5 minutes and then blend on high for 2 minutes (scraping down the sides if necessary). Pour equal amounts into oiled 1/2 cup ramekins for individual servings . Place ramekins in the refrigerator for 1 hour to set up.;
Puree all ingredients in a blender, except the kiwi for garnish. Strain through a fine sieve to remove seeds, if desired.;
Heat 2 cups of oil in a saute pan (do not allow the oil to smoke). Add small handfuls of shredded phyllo dough. Fry on both sides until the phyllo is golden in color. Remove from pan onto paper towels. Brush with maple syrup. Sprinkle with toasted almonds if desired.
For presentation: Loosen the ramekin containing the mango mousse with a knife and turn it out on the plate. Top with a dollop of tofu whipped cream and drizzle kiwi kool-ee on the plate. Serve with a cookie of fried phyllo dough. Place diced mango and kiwi on the plate to accent the sauces.

Tips:

Choose ripe mangoes: Use ripe mangoes for the best flavor and texture. Ripe mangoes are typically yellow or orange in color and have a slightly soft texture.
Use firm tofu: For the best texture, use firm or extra-firm tofu. Soft or silken tofu will not hold its shape as well in the sauce.
Press the tofu: Pressing the tofu before cooking it helps to remove excess moisture and results in a firmer texture. To press the tofu, wrap it in a few layers of paper towels and place it on a plate. Place another plate on top of the tofu and weight it down with something heavy, such as a can of beans or a heavy skillet. Let the tofu press for 30 minutes to 1 hour.
Marinate the tofu: Marinating the tofu before cooking it helps to add flavor and prevent it from drying out. To marinate the tofu, combine it with your favorite marinade ingredients in a bowl or resealable bag. Let the tofu marinate for at least 30 minutes, or up to overnight.
Cook the tofu over medium heat: Cooking the tofu over medium heat helps to prevent it from burning or sticking to the pan. Cook the tofu until it is golden brown and crispy on the outside and tender on the inside.
Use a flavorful sauce: The sauce is what makes this dish special, so make sure to use a flavorful one. The recipe in the article includes a simple but delicious sauce made with soy sauce, rice vinegar, sesame oil, and ginger.
Serve with rice or noodles: Mango and tofu cream is typically served with rice or noodles. Jasmine rice or brown rice are good options, as is udon or soba noodles.

Conclusion:

Mango and tofu cream is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet mangoes and savory tofu is sure to please everyone at the table. With a few simple tips, you can make this dish even more flavorful and enjoyable. So next time you're looking for a new and exciting dish to try, give mango and tofu cream a try!

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