Dr Saliha's Mango and Passionfruit Custard

This recipe is from our friend, gastroenterologist Dr. Saliha Mahmood Ahmed. A block of silken tofu is used to make a perfectly smooth, wibbly-wobbly... custard. A tin of alphonso mango pulp is used to sweeten and perfume the dish while banana gives it a thick, creamy texture. Do make sure you blend thoroughly to combine all the ingredients well, there must be no lumps. Read more This recipe is from our friend, gastroenterologist Dr. Saliha Mahmood Ahmed. A block of silken tofu is used to make a perfectly smooth, wibbly-wobbly custard. A tin of alphonso mango pulp is used to sweeten and perfume the dish while banana gives it a thick, creamy texture. Do make sure you blend thoroughly to combine all the ingredients well, there must be no lumps.

Prep time
10 minutes
Cook time
0 minutes
FREEZER FRIENDLY
No
SHELF LIFE
3 days
Why is this healthy?
Plant
points
Prebiotics
Legumes
Soy
Contains
Soy
Ingredients
Serves 4
silken tofu
lemon juice
mango
pulp -see note
banana
medium, ripe
cardamom pods
seeds removed
rosewater
passionfruit
halved
Why is this healthy?
Plant
points
Prebiotics
Legumes
Soy

NUTRITION PER SERVING (Read more)

110kcal
Calories
5g
Protein
2g
Total Fat
21g
Carbs
4g
Fibre
13g
Sugars
27mg
Calcium
2%
 
1mg
Iron
6%
 
42mg
Magnesium
10%
 
75mg
Phosporus
6%
 
372mg
Potassium
8%
 
10mg
Sodium
0%
 
1mg
Zinc
5%
 
0mg
Copper
28%
 
0mg
Vitamin B1
8%
 
0mg
Vitamin B2
8%
 
1mg
Vitamin B3
7%
 
0mg
Vitamin B6
12%
 
32mcg
Vitamin B9
8%
 
41mcg
Vitamin A
5%
 
0mcg
Vitamin B12
0%
 
31mg
Vitamin C
34%
 
0mcg
Vitamin D
0%
 
0mg
Vitamin E
3%
 
2mcg
Vitamin K
2%
 
Calories: 110kcal; Protein: 5g; Total Fat: 2g; Carbs: 21g; Fibre: 4g; Sugars: 13g; Calcium: 27mg (2%); Iron: 1mg (6%); Magnesium: 42mg (10%); Phosporus: 75mg (6%); Potassium: 372mg (8%); Sodium: 10mg (0%); Zinc: 1mg (5%); Copper: 0mg (28%); Vitamin B1: 0mg (8%); Vitamin B2: 0mg (8%); Vitamin B3: 1mg (7%); Vitamin B6: 0mg (12%); Vitamin B9: 32mcg (8%); Vitamin A: 41mcg (5%); Vitamin B12: 0mcg (0%); Vitamin C: 31mg (34%); Vitamin D: 0mcg (0%); Vitamin E: 0mg (3%); Vitamin K: 2mcg (2%)
Show more

Notes

To make mango pulp, you can blend some ripe mango in a blender, or use a tin of alphonso mango. You can freeze any
leftover tinned mango pulp in ice lolly moulds to make fruity ice lollies.
This recipe is a guest contribution from Dr.Saliha Mahmood Ahmed and as such, we are unable to answer questions on it. For a more detailed description, you can watch her make it with Rupy on our Instagram page - the video was posted in March 2025.

Why is this healthy?
Plant
points
Prebiotics
Legumes
Soy
Contains
Soy
Ingredients
Serves 4
silken tofu
lemon juice
mango
pulp -see note
banana
medium, ripe
cardamom pods
seeds removed
rosewater
passionfruit
halved
Sign up today to unlock 800+ recipes like this one
Join 1000s of others who are already learning how to achieve their health goals

Ingredients

Serves 4
silken tofu
lemon juice
mango
pulp -see note
banana
medium, ripe
cardamom pods
seeds removed
rosewater
passionfruit
halved

Method

Your notes

1. Put all the ingredients except the passion fruit
into a blender and blitz to a really smooth purée.
Pour the mixture out into individual glasses or
ramekins.

2. Scoop the passion fruit seeds and juice over the
custard and eat immediately, or refrigerate and
top with the passion fruit just before serving.

Notes

To make mango pulp, you can blend some ripe mango in a blender, or use a tin of alphonso mango. You can freeze any
leftover tinned mango pulp in ice lolly moulds to make fruity ice lollies.
This recipe is a guest contribution from Dr.Saliha Mahmood Ahmed and as such, we are unable to answer questions on it. For a more detailed description, you can watch her make it with Rupy on our Instagram page - the video was posted in March 2025.

Sign up today to unlock 800+ recipes like this one
Join 1000s of others who are already learning how to achieve their health goals
Recipe categories: Dessert, Tofu and Tempeh
© 2025 The Doctor's Kitchen