Superfood - March-April 2017

80 SUPERFOOD

THE PLANTPURE KITCHEN

Try dishes from the revolution in plant-based

nutrition, with recipes by Kim Campbell.

The PlantPure

Kitchen

Mango-Coconut Pudding

Serve this delicious pudding with fresh seasonal

fruit.

INGREDIENTS

• 2 large mangoes, pitted, peeled and diced


• 400g (14oz) fi rm tofu


• 120ml (½ cup) canned reduced-fat coconut
  milk


• 3 tbsp pure maple syrup


• ¼ tsp ground cinnamon


• pinch of ground nutmeg


• seasonal fruit such as blueberries, to serve

SERVES: 4–6

PREP TIME: 10 MINUTES, PLUS CHILLING TIME

COOKING TIME: N/A

1. Blend all the ingredients in a food processor
   or blender until smooth. You can use frozen
   mango chunks instead of fresh mangoes, if you
   prefer.


2. Transfer to dessert bowls and refrigerate until
   chilled.

PER SERVING (BASED ON 6 SERVINGS, WITHOUT FRUIT) 146kcals, 7.1g protein, 4.4g fat (1.5g saturates), 20.1g carbs, 1.9g

fi bre, 16.8g sugar, <0.1g sodium

SF9_P80-82 Plant Pure.indd 80 02/02/2017 10:58