Mango and Roses Pistachio Pudding

Combine white grape juice, frozen mango chunks, and cinnamon stick in a saucepan over medium heat. Bring to a simmer and cook for 8-10 minutes until the mango softens and flavors meld.

Remove the cinnamon stick from the saucepan and discard. Strain the mango mixture through a fine-mesh sieve, reserving the liquid and mango solids separately.

Blend the cooked mango solids with lite silken tofu, light brown muscovado sugar, and egg replacer in a food processor until smooth and creamy.

Whisk cornstarch with 2 tablespoons of the reserved mango-grape liquid in a small bowl until no lumps remain.

Return the remaining reserved liquid to the saucepan and bring to a gentle boil over medium heat. Slowly pour the cornstarch slurry into the hot liquid while whisking continuously to prevent lumps.

Fold the mango-tofu mixture into the thickened liquid, stirring gently until fully incorporated. Add lime juice, ground coriander, and rose water, and stir until well combined.

Divide the pudding mixture evenly among four serving bowls or glasses. Allow to cool to room temperature, then refrigerate for at least 30 minutes before serving.

Just before serving, garnish each pudding with a pinch of ground nutmeg and a sprinkle of shelled pistachios. Serve chilled.