This is a nice light dessert treat that is mostly raw...I say mostly because while the fruit is certainly raw, the tofu also used in this recipe does require cooking as it is being produced. Still, this dessert makes for a nice after-dinner treat that isn't filling and is rather refreshing at the same time.
Peel and chop the mango and add it to a food processor or blender.
Process on high for about 2 minutes or until fruit is almost pureed.
Add half the package of Silken soft tofu and 2 tablespoons of maple syrup and process until pureed and completely combined - about another 2 or 3 minutes.
Remove the mixture to a separate bowl and rinse the processor.
Add the raspberries to the processor and process for about 2 minutes.*
Add the remaining tofu and the other 2 tablespoons of maple syrup and process until completely blended - again, about 2 more minutes.
Spoon the mango mixture into parfait glasses filling each one to about half.
Spoon the raspberry mixture into the parfait glasses leaving room for topping.
Take the "handle" end of a spoon and swirl the parfait a little, causing some of the raspberry to move down into the mango.
Cover with plastic wrap and place in the freezer until ready to serve.**
Just before serving, garnish with your favorite non-dairy topping.
Notes: * If you prefer no seeds in your raspberry mixture you will need to remove the mixture to a separate bowl by scooping it out of the food processor and pushing or mashing it through a seive to remove most of the seeds.
** You can easily store in the freezer overnight. We let ours in overnight but placed it in the refrigerator in the morning to await the dinner hour. It was icy cold but not frozen by the time we were ready to serve it.