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 ...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. 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.