Ingredients
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the Mango Base:
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3 ripe mangoes (about 2 cups chopped)
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1/2 cup pitted dates (Medjool or soft), roughly chopped
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1 can full -fat coconut milk (14 oz.)
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1 tsp . vanilla extract
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Pinch of sea salt
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the Topping :
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1/4 cup sliced almonds (for garnish)
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1/4 cup pitted medjool dates (for garnish)
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1/4 cup fresh pomegranate arils (about 1 medium pomegranate)
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Fresh rose petals (optional, for garnish)
Directions
Sub-Title: A Tropical Delight with Coconut, Pomegranate, and Rosewater Syrup
Description: This decadent yet healthy vegan dessert features a creamy mango base blended with coconut milk and sweetened with dates, topped with tangy pomegranate seeds and aromatic rose petals. The perfect fusion of Eastern and Western flavors!
Ingredients:
For the Mango Base:
* 3 ripe mangoes (about 2 cups chopped)
* 1/2 cup pitted dates (Medjool or soft), roughly chopped
* 1 can full-fat coconut milk (14 oz.)
* 1 tsp. vanilla extract
* Pinch of sea salt
For the Topping:
* 1/4 cup sliced almonds (for garnish)
* 1/4 cup pitted medjool dates (for garnish)
* 1/4 cup fresh pomegranate arils (about 1 medium pomegranate)
* Fresh rose petals (optional, for garnish)
Instructions:
1. Combine all the ingredients for the mango base in a high-speed blender and process until smooth and creamy, about 1-2 minutes.
2. Pour the mixture into four small bowls or ramekins. Cover with plastic wrap and place them in the freezer for at least 4 hours or overnight.
3. For the topping, combine the sliced almonds, pitted medjool dates, and fresh pomegranate arils in a small bowl. Mix well and set aside.
4. Once the mango base has chilled, remove from the freezer and let sit at room temperature for about 10 minutes before serving. Garnish each serving with the prepared toppings and optional fresh rose petals.
Serves: 4
Difficulty: Easy
Nutrition Facts (per serving):
Calories: 282kcal | Carbohydrates: 41g | Protein: 4g | Fat: 19g | Saturated Fat: 14g | Cholesterol: 0mg | Sodium: 13mg | Potassium: 320mg | Fiber: 5g | Sugar: 21g | Vitamin A: 11% of the Daily Value (DV) | Vitamin C: 110% of the DV
Steps
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1
Done
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Combine all the ingredients for the mango base in a high-speed blender and process until smooth and creamy, about 1-2 minutes. |
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2
Done
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Pour the mixture into four small bowls or ramekins. Cover with plastic wrap and place them in the freezer for at least 4 hours or overnight. |
|
3
Done
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For the topping, combine the sliced almonds, pitted medjool dates, and fresh pomegranate arils in a small bowl. Mix well and set aside. |
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4
Done
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Once the mango base has chilled, remove from the freezer and let sit at room temperature for about 10 minutes before serving. Garnish each serving with the prepared toppings and optional fresh rose petals. Serves: 4 Nutrition Facts (per serving): |
