Creamy Mango and Raspberry Pudding

These puddings are a perfect dessert, little healthy snack or a nice addition to your breakfast. I made two flavours so you can either make both at once like I did or make one big pudding with one flavour 🙂


  • 200g natural unsweetened soy yogurt
  • 250g silken tofu
  • 3tsp psyllium husks
  • sweetener of your choice (maple syrup, agave syrup, dates, coconut sugar, erythrit… or none)
  • 100g raspberries (defrosted or fresh)
  • 100g mango


  1. Blend the soy yogurt, silken tofu, psyllium husks and the sweetener in your blender.
  2. Put half of the mixture into a bowl.
  3. Blend one half with raspberries and the other half with mango (or use 200g of one fruit and blend everything together).
  4. Fill the pudding in jars/bowls and put them into the fridge for 15 minutes so that the psyllium husks can soak up the liquid and you get a pudding texture.

You can either eat the plain pudding or serve it with fruit, mashed raspberries, persimmon puree or chia pudding. How ever you like 😉

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