Ingredients
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4 large ripe mangoes, peeled and chopped into bite-sized pieces
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1/4 cup unsweetened coconut flakes
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1 tablespoon finely chopped fresh ginger
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1 teaspoon red chili flakes (adjust to taste if using hotter or milder chilies)
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1/4 teaspoon salt
Directions
Sub-Title: Inspired by Peruvian Cuisine, This Spicy, Sweet, and Tangy Treat Embodies the Rich Flavors of 151!
Description: This kid-friendly, oil-free, whole foods plant-based dessert is perfect for those who love mangoes, spice, and all things fermented! Made with just 5 simple ingredients, it’s also gluten-free, grain-free, high-fiber, and low-carb.
Servings: 4-6
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: None
Total Time: 10 minutes + 1 day (for fermentation)
Ingredients:
* 4 large ripe mangoes, peeled and chopped into bite-sized pieces
* 1/4 cup unsweetened coconut flakes
* 1 tablespoon finely chopped fresh ginger
* 1 teaspoon red chili flakes (adjust to taste if using hotter or milder chilies)
* 1/4 teaspoon salt
Instructions:
1. Combine the mango, coconut flakes, ginger, chili flakes, and salt in a large bowl. Mix well.
2. Transfer the mixture to airtight containers or jars. You can use any combination of container sizes as long as they are filled no more than halfway.
3. Let the mixture ferment at room temperature for approximately 24 hours. The mango will start to release liquid and soften. Stir occasionally throughout the day.
Optional Garnish:
* Toasted coconut flakes
* Finely chopped nuts (such as pecans or walnuts)
To Serve:
1. Spoon the tangy and sweet fermented mango mixture into small glasses or bowls.
2. Top with your choice of optional garnish.
3. Enjoy immediately or store in the refrigerator for up to 2 weeks.
Note: If you prefer a less spicy version, simply reduce the amount of red chili flakes used.
Steps
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1
Done
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Combine the mango, coconut flakes, ginger, chili flakes, and salt in a large bowl. Mix well. |
|
2
Done
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Transfer the mixture to airtight containers or jars. You can use any combination of container sizes as long as they are filled no more than halfway. |
|
3
Done
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Let the mixture ferment at room temperature for approximately 24 hours. The mango will start to release liquid and soften. Stir occasionally throughout the day. Optional Garnish: * Toasted coconut flakes To Serve: |
|
4
Done
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Spoon the tangy and sweet fermented mango mixture into small glasses or bowls. |
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5
Done
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Top with your choice of optional garnish. |
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6
Done
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Enjoy immediately or store in the refrigerator for up to 2 weeks. Note: If you prefer a less spicy version, simply reduce the amount of red chili flakes used. |
