Recipe Directions
1. Peel and chop mango and place in bottom of blender along with the de-stalked strawberries.
2. Cut open passion fruit and squeeze in the seeds and juice.
3. If you have a normal household blender, blend until a runny liquid is formed. If using a Vitamix or similar, you can skip this step and move to step 3.
4. Add your frozen raspberries. You need to work to the strength of your blender, so add in a little at a time so it doesn’t struggle unless it is a powerful one!
5. When you have an ice-cream consistency, remove from the blender, spoon into a wine glass or sundae dish, top with fresh fruit as desired, and enjoy!
Ajchanter's Thoughts
By ajchanter This is the perfect pudding (or breakfast!) for the summer, as it's made totally out of fruit!
And it doesn't need added sweetener(s)!
Plus it’s quick, easy, healthy, and delicious!
Tips:
You can save any leftovers by pouring it into a Tupperware and putting into the freezer.
Turn into something a bit more decadent by making and swirling raw chocolate sauce over the top. Mmm!
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Comments
Top voted
skystrdust
Jul 23, 2010
I actually had all the ingredients, so I made this for breakfast. Thanks! It was really yummy!
sojourner
Jul 26, 2010
how much passion fruit?
Carmentina
Jul 24, 2010
Instead of struggling with the blender to get this creamy, I let my frozen fruit thaw 10-15 minutes. That way it gets even creamier and you use only half the energy.
All
RawKidChef
Aug 07, 2010
It doesn't look like there's any passion fruit in this. This looks really delicious, great breakfast pudding!
sojourner
Jul 26, 2010
how much passion fruit?
Carmentina
Jul 24, 2010
Instead of struggling with the blender to get this creamy, I let my frozen fruit thaw 10-15 minutes. That way it gets even creamier and you use only half the energy.
skystrdust
Jul 23, 2010
I actually had all the ingredients, so I made this for breakfast. Thanks! It was really yummy!
Marichiesa
Jul 23, 2010
One question though how much passion fruit?????
Marichiesa
Jul 23, 2010
Oh wow. I have had the most insatiable sweet tooth lately. This is on the menu this week for sure. Thanks!!
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