Mango Pudding (gluten-free & dairy-free)

Have you ever had Mango Lassi? It’s a spectacular mango yogurt drink available in most Indian restaurants.

Not quite a smoothie. Not really a milkshake. Just cool and creamy and screams, “mango!”.  Perfect with that flaming hot, flavor packed Indian dish you just ordered.

Yep. That’s how I rolled (when I still could have yogurt). Got one every time.

I originally thought I’d post a non-dairy version of that beloved drink.  Then my mind started down a different path and “boom” (as they say in some circles) mango pudding was born.

The Thai and Chinese cultures boast a beautiful mango pudding made with gelatine. Not quite what I was dreaming about. I opted instead to mimic a classic—chocolate pudding—and substitute the bold flavor of the chocolate with the bright taste of mango.

It was a pleasant success. It’s a combination of sweet, almost citrusy, mango and creamy coconut with a hint of secret spices and topped with a crumble of pistachio. Very very pleasant. I will be making this often!

Mango Pudding

In a small measuring cup or bowl whisk together to create a slurry and set aside:

2 tablespoons coconut milk or water
4 teaspoons arrowroot
1/4 teaspoon sea salt
1/4 teaspoon pure vanilla extract
1/4 teaspoon cardamom

Mix together and heat in a saucepan over medium heat, stirring often, until it just reaches a simmer:

1 1/2 cups mango puree*
6 ounces coconut milk (full fat) or plain coconut milk yogurt
2 tablespoons agave nectar (more or less to your taste)

Lower the burner heat to low and slowly stream the slurry into the mango mixture whisking it to combine. Continue to whisk gently until the pudding begins to thicken, about 2 or 3 minutes.

Remove from the heat and pour into four individual ramekins. Refrigerate until cold. Serve topped with crushed pistachios.

*Mango puree: I used Trader Joe’s frozen mango puree. According to their gluten-free list all their frozen fruits and vegetables are gluten-free. The package does not state gluten-free so please use your own judgment. Alternatively you can use fresh mango—probably two—peeled, diced, and pureed in a blender with a tablespoon or two of water. Frozen mango is another option; process the same as you would fresh mango to create the puree.

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Ali from The Whole Life Nutrition Kitchen posted Mango Coconut Pudding using kudzu as a thickener.

Chocolate Raspberry Bars

Sometimes I read back through my blog and realize it’s a cooking chronicle of my life. Little tidbits of the current days sprinkled throughout my musings of favorite foods—like Chocolate Raspberry Bars.

How, I’m wondering, do I sprinkle in the kind of week I’ve had with this pretty little dessert? What kind of week was it, you ask? The kind of week where the work days are too long, the weather is too cold, and my mom is driving me crazy. Yes, even at my age (which no, I’m not divulging but suffice it to say I have a college-aged son) your mom can still drive you crazy. Maybe more at my age than, let’s say, at my son’s age—although I’m pretty sure he wouldn’t agree.

As my mother ages I open my eyes to what faces me as much as what faces her. I had a discussion with a good friend about the stages of life and we (both being at mid-life) settled on old age for most of the conversation. We thought about how to assure we’d live that part of our lives richly—diminishing the focus on aches and pains, juggling little bottles of pills, and loss of access to the world.

It’s pretty simple really—keep healthy of mind, body, and spirit now. It’s an investment for a rich future. And, it requires a conscious daily deposit. Exercise. Eat right. Live what’s in your heart.

Apropos to Valentine’s Day. So, this weekend celebrate your loved ones—old and young—and celebrate yourself, as well. Savor these days and invest in your future days.

Happy Valentine’s Day!

Chocolate Raspberry Bars

At first I was a bit skeptical about the batter for these bars—it was dense and seemed a bit greasy. But, I’d mixed it together so decided there was nothing to do but go for it. Despite my original worry they popped out of the oven looking delicious—and they were! Enjoy.

Preheat the oven to 350 degrees.

Mix together in the bowl of a stand mixer:

2 1/4 cups gluten-free flour blend*
1 cup almond flour
1 cup sugar

In a separate measuring cup whisk together with a fork:

8 tablespoons Earth Balance Buttery Spread (or similar butter substitute)
4 ounces applesauce
1/2 teaspoon vanilla

Add the wet ingredients to the dry ingredients a little at a time mixing on low speed until thoroughly combined.

Remove about one cup of the dough and set aside.

Add to the remaining dough (still in the mixing bowl):

1/3 cup cocoa
1/4 cup chocolate chips

Mix on low, scraping the sides frequently until the cocoa and chips are blended in.

Line a 8” x 8” pan with parchment. Press the chocolate dough into the bottom of the pan and spread out evenly. Bake in the oven for 15 minutes.

Remove the cake from the oven and let cool a few minutes. Spread out over the cake to about 1/4 inch from the sides:

1 cup seedless raspberry (or any favorite berry) jam

Dot the whole thing with the remaining vanilla dough, dropping in small chunks over the raspberry jam.

Pop it back in the oven for another 20 minutes or until the top is lightly browned.

Cool thoroughly (no cheating here!). Remove from the pan and cut into bars.

*For GF flour blends that do not have xanthan gum included as an ingredient: add 3/4 teaspoon xanthan gum to the dry ingredients in this recipe.

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