Serves: 3
Total Calories: 6
Yield: 1 Cup

1 1/2 cups fresh or thawed frozen mangos chunks
1/2 cup chopped dried mango (cut into pieces with kitchen shears), soaked in water for 10 minutes and drained
1/4 cup sliced kiwifruit, fresh blueberries, or fresh blackberries (optional)

Equipment:
measuring cups
kitchen shears
small bowl
small colander or fine-mesh strainer
blender
rubber spatula

Put the fresh and dried mangoes in a blender and process on high speed until smooth. Transfer to a serving bowl and top with the kiwifruit just before serving if desired. Stored in a sealed container in the refrigerator, Mango Pudding will keep for 3 days. Serve chilled or at room temperature.

Note: To make a double batch, increase the amounts to 3 cups of mango chunks and 1 cup of chopped dried mangoes, soaked. Yield: 2 cups, 4 servings.

Pineapple Pudding: Replace the fresh and dried mangoes with 1 1/2 cups of fresh or thawed frozen pineapple and 1/2 cup of dried pineapple.

Nutritional Facts:

Serves: 3
Total Calories: 6
Calories from Fat: 0

More Recipes from the Raw Food Made Easy for 1 or 2 People Revised Cookbook:
key lime mousse
chocolate mousse
banana pudding
carob pudding
mango pudding
lemon glaze
sweet orange cream sauce
vanilla crème sauce
raspberry sauce