Best 2 Mango And Tofu Cream Recipes

Indulge in a culinary adventure with our Mango and Tofu Cream, a symphony of flavors that will tantalize your taste buds. This delightful dish combines the tropical sweetness of ripe mangoes with the smooth, velvety texture of silken tofu, creating a creamy and refreshing treat. As you savor each spoonful, you'll be greeted by a burst of vibrant flavors, from the tangy zest of lime to the subtle warmth of ginger and the aromatic allure of Thai basil.

This versatile recipe collection offers three unique takes on the Mango and Tofu Cream, each with its own distinct character. The Classic Mango and Tofu Cream is a timeless favorite, showcasing the harmonious blend of flavors that make this dish so special. The Spicy Mango and Tofu Cream adds a touch of heat, featuring a piquant blend of chili peppers and spices that will awaken your senses. And for those who prefer a savory twist, the savory Tofu Cream is a delightful surprise, combining the creaminess of tofu with the umami richness of soy sauce and sesame oil.

Whether you're seeking a light and refreshing appetizer, a flavorful side dish, or a satisfying main course, these Mango and Tofu Cream recipes have something for every palate. With their vibrant colors and tantalizing aromas, these dishes are sure to impress your family and friends, making them perfect for any occasion. So embark on this culinary journey and discover the delectable possibilities that await you with our Mango and Tofu Cream recipes.

Check out the recipes below so you can choose the best recipe for yourself!

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:

Use ripe mangoes: The riper the mangoes, the sweeter and more flavorful the cream will be.
Choose firm tofu: Firm tofu will hold its shape better in the cream.
Drain the tofu well before using: This will help to prevent the cream from becoming watery.
Use a high-speed blender: A high-speed blender will help to create a smooth and creamy texture.
Chill the cream before serving: This will help to firm it up and make it more refreshing.

Conclusion:

Mango and tofu cream is a delicious and healthy dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like it sweet, tangy, or somewhere in between, this cream is sure to please. So next time you are looking for a light and refreshing dessert, give mango and tofu cream a try. You won't be disappointed!

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