Ingredients
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the mango mixture:
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2 ripe but firm mangoes (about 2 cups), cubed
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1/2 teaspoon red chili flakes (or more to taste)
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1 tablespoon fresh ginger, minced
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1/2 cup unsweetened coconut flakes, plus extra for serving
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1/4 cup chopped cashews (optional)
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1 tablespoon lime juice
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1 tablespoon maple syrup
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1 tablespoon apple cider vinegar
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1/2 teaspoon salt
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the passion fruit dressing:
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1/2 cup passion fruit pulp (from about 4-6 large Passionfruits)
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1 tablespoon lime juice
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1/4 cup water
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garnish :
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Sliced mangos
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Edible flowers (such as violas, pansies, or nasturtiums)
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Toasted coconut flakes
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Chia seeds
Directions
Sub-title: A Spicy Twist on Tradition
Description: This refreshing vegan dessert takes inspiration from various Asian cuisines like Thai, Vietnamese, and Indian while incorporating elements of fermentation and probiotics to create a tangy and healthy treat! It’s perfect for summer gatherings or as a light snack anytime you crave something fruity and spicy.
Ingredients:
For the mango mixture:
– 2 ripe but firm mangoes (about 2 cups), cubed
– 1/2 teaspoon red chili flakes (or more to taste)
– 1 tablespoon fresh ginger, minced
– 1/2 cup unsweetened coconut flakes, plus extra for serving
– 1/4 cup chopped cashews (optional)
– 1 tablespoon lime juice
– 1 tablespoon maple syrup
– 1 tablespoon apple cider vinegar
– 1/2 teaspoon salt
For the passion fruit dressing:
– 1/2 cup passion fruit pulp (from about 4-6 large Passionfruits)
– 1 tablespoon lime juice
– 1/4 cup water
Optional garnish:
– Sliced mangos
– Edible flowers (such as violas, pansies, or nasturtiums)
– Toasted coconut flakes
– Chia seeds
Instructions:
Day 1: Prepare the mango mixture
1. In a medium bowl, combine the cubed mangoes, red chili flakes, fresh ginger, unsweetened coconut flakes, and optional chopped cashews. Mix well.
2. Add the lime juice, maple syrup, apple cider vinegar, and salt to the bowl. Stir until everything is combined and the mangoes have started to release their juices.
3. Cover the bowl with plastic wrap and store it in the fridge overnight.
Day 2: Make the passion fruit dressing
1. Combine the passion fruit pulp, lime juice, and water in a small saucepan over low heat. Whisk together until the passion fruit has dissolved and the mixture is smooth.
2. Remove the pan from the heat and let it cool completely.
Assembling the dessert:
To serve, divide the chilled mango mixture into individual serving bowls or glasses. Top each portion with a few tablespoons of the passion fruit dressing and mix gently. Garnish with additional unsweetened coconut flakes, edible flowers, sliced mangos, and/or chia seeds if desired.
Note: The longer the mango mixture marinates, the tangier it will become. You can also adjust the sweetness levels by adding more or less maple syrup depending on your preference.
Steps
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1
Done
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In a medium bowl, combine the cubed mangoes, red chili flakes, fresh ginger, unsweetened coconut flakes, and optional chopped cashews. Mix well. |
|
2
Done
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Add the lime juice, maple syrup, apple cider vinegar, and salt to the bowl. Stir until everything is combined and the mangoes have started to release their juices. |
|
3
Done
|
Cover the bowl with plastic wrap and store it in the fridge overnight. Day 2: Make the passion fruit dressing |
|
4
Done
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Combine the passion fruit pulp, lime juice, and water in a small saucepan over low heat. Whisk together until the passion fruit has dissolved and the mixture is smooth. |
|
5
Done
|
Remove the pan from the heat and let it cool completely. Assembling the dessert: To serve, divide the chilled mango mixture into individual serving bowls or glasses. Top each portion with a few tablespoons of the passion fruit dressing and mix gently. Garnish with additional unsweetened coconut flakes, edible flowers, sliced mangos, and/or chia seeds if desired. Note: The longer the mango mixture marinates, the tangier it will become. You can also adjust the sweetness levels by adding more or less maple syrup depending on your preference. |
