I was a little skeptical about using avocado to make a “pudding”. I was strictly avocado=guacamole, avocado=salad topping…and that’s it. When I thought about making this pudding, I wanted to add another flavor to the recipe…some sort of fruit. I love to eat avocado and mango together on salads, so I chose mango, but you could also use strawberry or pineapple.
This pudding is a perfect breakfast, snack or dessert when you’re craving something light, but filling.
1 tbsp. mango juice
3 tbsp. unsweetened, plain almond milk
1 tbsp. lime juice
1 tbsp. honey
¼ tsp. vanilla extract
Add the avocado, mango juice, almond milk, lime juice, honey, and vanilla extract to your blender.
Blend (I used the puree setting) until the mixture has a pudding-like consistency: thick, creamy, and smooth. Pour the pudding into a glass and place in the refrigerator or freezer to chill for 15-30 minutes.
Devour. It’s so good.