Soy Mango Pudding
Take a dessert on the go. This mango pudding recipe is delicious, light and easy to make! Simply mix gelatin and mango juice, add some frozen mango chunks, and let Zojirushi’s vacuum insulation technology work its magic!
[For 14 oz. Zojirushi Stainless Steel Food Jars]
Ingredients (serves 1-2):
[For 18 oz. Zojirushi Stainless Steel Food Jars]
Ingredients (serves 2-3):
*This recipe was developed for 14 oz. and 18 oz. Zojirushi Stainless Steel Food Jars. Adjustments may be required for making this recipe in other Food Jar sizes.
*Please make sure not to overfill the food jar with ingredients, as ingredients will expand with cooking, and may cause the lid to burst.
Pre-chill the food jar by filling with ice cubes and water (not included in the ingredients list). Close the lid and allow to chill.
Place soy milk in a microwave-safe pitcher and sprinkle gelatin evenly over the surface. Wait 5 minutes for gelatin to bloom.
Add sugar to the pitcher and stir. Microwave at high (1,200 W) for 30 seconds, then stir to mix well. If not dissolved, heat for an additional 5 seconds at a time until dissolved. Be careful not to let it boil. Slowly mix in the chilled mango smoothie or juice.
Drain iced water from the food jar into a large bowl. Add more ice and water if needed to make an ice bath. Place the pitcher in the ice bath.
Add frozen mango chunks to the pitcher and stir for 2-4 minutes or until gelatin starts to thicken. Remove the pitcher from the ice bath.
Add diced strawberries to the mixture, and pour the mixture into the food jar until 1 cm below the ridge. Close the lid. Allow the pudding to firm for a minimum of 1 hour and up to 6 hours. Make sure to consume it within 6 hours to prevent it from spoiling.
Enjoy!
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