Want a special way to end a delicious meal? I have you covered with this light but lucious Mango Lime Pudding with a beautiful Raspberry Sauce. Dessert doesn’t have to be complicated or high calorie for that matter, as you will discover when you make this recipe.
This dessert is made with fruit and nothing but fruit! You can use frozen mango or fresh. I use ogranic frozen mango and just let it thaw out before processing it in a Vitamix blender.
You can use a little or a lot of the raspberry sauce. One option is to layer it in your dessert dishes, alternating with the magno lime pudding. If you have leftover raspberry sauce use it on your hot cooked oatmeal or layer it in your overnight oats.
Have fun making creative designs.
Mango Lime Pudding with Raspberry Sauce
- 4 cups heaping cubed mango if using frozen thaw first
- 1 tablespoon lime juice
- zest of 1 lime optional
- 16 ounces frozen raspberries, thawed
- 1/4 teaspoon vanilla powder
- 2-4 tablespoons date paste – see recipe below
- Place the mango, lime juice and lime zest in the blender container and process until very smooth. Divide evenly into 6 dishes. Cover and chill until set.
- Place the thawed raspberries, date paste and vanilla powder in the blender container and process until completely smooth.
- If desired transfer raspberry sauce to a plastic squeeze bottle so you can make creative designs on top of the mango pudding. Wait to decorate the top until right before serving for best appearance.
- Food Processor
- 8 ounces pitted dates
- 1/2 cup warm water
- Place dates and water in food processor bowl and process until completely smooth. Store in the fridge or freezer. Use as a sweetener in your recipes.
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