Carrot ginger pudding is flesh of tree-ripened mangoes that fell to the ground in my grandmother’s backyard in Israel. The flavors of super-fresh mango and lime make this pudding a great summer treat.

Ingredients 

CARROT GINGER PUDDING

¼ cup cornstarch

2 cups vanilla soymilk or almond milk 2 jars (3.5 to 4 ounces per jar)

carrot baby food, or ½ cup

plus 1 tablespoon puréed

cooked carrots

½ cup turbinado sugar

3 tablespoons finely chopped

crystallized or candied ginger

1 teaspoon vanilla extract

½ teaspoon ground cardamom

GARNISH

(optional) ¼ cup finely chopped pistachios and/or raisins

Method 

Place the cornstarch in a small saucepan on medium heat.

Whisk in 3 to 4 tablespoons of the soymilk and continue whisking for 2 to 4 minutes, until there are no lumps. Do not let the mixture come to a boil.

Add the remaining soymilk and all of the carrot baby food, sugar, ginger, vanilla extract, and cardamom and cook, whisking often, until the mixture thickens but does not boil, about 10 minutes.

Pour evenly into six 6-ounce ramekins. Cool, cover tightly with plastic wrap, and refrigerate for 4 to 8 hours before serving.

Garnish with the pistachios and/or raisins just before serving, if desired. Store leftover pudding tightly covered in the refrigerator