Not only did we enjoy this pudding for dessert last night, we had fun tasting it while we were making it and also were thrilled to have leftovers today.
Edited to add: Day 2–When the leftovers were gone, we decided we needed another batch. And half of the second batch was gobbled up within minutes of making it. I think we are on to a new family favorite dessert.
from The Eat to Live Cookbook by Dr. Joel Fuhrman, p. 294
Did I like it? yes
Was it easy to make with readily available ingredients? Absolutely. I used frozen mango chunks from Trader Joe’s, instead of the fresh which the recipe called for, which made making this dessert so much easier. Plus, I didn’t have to refrigerate it for two hours before serving, because the mango was only partially thawed when I blended the pudding. The only downside to using the bags of mango chunks are that you have to guess just how many chunks would be the equivalent of two mangos. But it would be hard to mess this up.
A note on using frozen mango: It is extremely easy to make this pudding with frozen/partially defrosted mango if you have a high powered blender, like a Vitamix. If you don’t, I would opt for using a food processor and scraping down the sides or simply sticking with fresh mango.
One recipe, as written in the book, fits perfectly into a Vitamix container. Don’t try to double the recipe (as I often do) and make it in one batch!
What specifically did I like about the recipe? Mostly how much my teenage daughter enjoyed this. Also, it’s not easy to find a good dessert without any offending ingredients, and this one has none. I thought it was very sweet, so if you have a real sweet tooth, this recipe is a great one to put into your regular rotation.
Because I put the pudding into small dessert cups, it made a lot more than the 3 servings that were indicated. A little bit of this very sweet pudding goes a long way, which is great for a dessert.
What specifically didn’t I like about the recipe? The texture was a little off. I’m not sure that the coconut flakes really added anything other than a grainy texture. I would leave those out next time for a smoother pudding and see what happens. I also left one ingredient out entirely–the currants. I’m not a big fan of rehydrated raisins or currants and I thought that putting currants into a pudding might create a texture that I am not a fan of. But if you mixed them in right before serving, they would probably add a very interesting chewiness to the experience.
Edited to add: I take it all back! After eating the pudding on day 2, the coconut really softened up and the pudding was just perfect. Sorry about that. I’m changing the grade to an A.
Did my husband like it? Yes
Did my teenage daughter like it? Yes
Did my eight or five year old try it? My eight year old liked it enough to take a few bites, but then she gave the rest to her big sister. It’s progress!
Edited to add: The eight year old ate a few more bites on day two, which means she must sort of like this, but again didn’t finish her small bowl. I’m not sure why, since so is a big fan of fresh mango.
Would I make it again? Yes, because it is easy, simple and sweet, and serving it in cute shot glasses makes it very special.
Is there anything I would do to improve on it if I made it again? I would let it sit in the refrigerator for at least two hours, like the recipe says, because it softens the coconut and gives the pudding it’s best texture.
Edited to add: I let the second batch blend a lot longer in my Vitamix, and that really improved the texture of the pudding immediately without even letting it sit in the refrigerator.
Overall Grade (completely unscientific, I admit): A
Have you made Dr. Fuhrman’s Mango Pudding? What were your impressions? Leave a comment below.
Don’t have the book yet but want to follow along?