Juicy dessert with a tropical taste: making mango pie

Mango, ripe of course, is an incredibly tasty and healthy fruit. Many people eat mango as a single fruit, but it can be used to make great desserts. Mango goes well with chia and mint. We suggest preparing:

1. Chia Parfait with Mango
2. Vegan Coconut Mango Panna Cotta
3. Chia pudding with mango
4. Raw mango and turmeric muffins
5. Raw cake with mango and passion fruit
6. Kashmiri Apples and Raw Mango Chutney
7. Carrot-mango smoothie
8. Green Mango Chutney
9. Raw mango mint pudding

Mango and coconut parfait with chia seeds

Ingredients:

Chia pudding:

• 3 teaspoons – Chia seeds.
• 1 cup + 2 teaspoons – unsweetened coconut milk or other non-dairy drink.
• A drop of vanilla extract.
• A pinch of salt.
• A pinch of cinnamon.

Mango Layer:

• 1 PC. – large mango (peeled and chopped).
• Vanilla coconut cream:
• 1 - full fat coconut milk.
• ½ tsp. – vanilla extract.
• 2-3 drops – vanilla stevia or maple syrup to taste.

Preparation:

1. Combine all Chia pudding ingredients in one jar, stir and refrigerate overnight (or at least 3 hours). Also put a can of coconut milk in the refrigerator.
2. The next morning, add another 1-2 teaspoons of coconut milk to this bowl, stir and set aside for now.
3. Place 1 cup chopped mango in a food processor and blend until the mango is pureed. Set aside the rest of the mango.
4. Open the can of coconut milk, skim off the sour cream layer (without any liquid) on top and place in a medium bowl. Using a whisk, whisk the coconut milk until creamy. Add ½ teaspoon vanilla extract or maple syrup and beat again. Sweeten more if necessary. Set aside.
5. Now you have individual layers: chia pudding, mango puree, chopped mango and vanilla coconut cream.
6. Place layers on top of each other in a glass, jar or bowl. Remember: the heaviest layer is chia pudding, the lightest is mango puree and coconut cream. Therefore, the layers should be placed like this: first Chia pudding, then chopped mango, vanilla-coconut cream and mango puree, then the layers can be repeated.
7. Garnish the top layer of vanilla-coconut cream with chopped mango and coconut flakes. Close the lid.
8. Can be eaten immediately or stored in the refrigerator for 2-3 days.

Preparation

This simple recipe can be made by anyone, even without experience in preparing such dishes. The dessert is prepared as follows:

Pour milk into a saucepan and boil.

Pour sugar into it and stir until it is completely dissolved.

Pour sweet milk over couscous. Let it brew for 5-10 minutes.

After this time, add cream cheese and mix well.

Grind the peeled mango in a blender to a puree consistency.

Place a layer of couscous first in glasses or martinits, and then with mango.

You can decorate with pieces of fruit. Serve immediately. A wonderful and incredibly tasty dessert is ready.

Vegan Coconut Mango Panna Cotta

Servings: 2 large or 4 small.

Ingredients:

• 1 – coconut milk.
• ¼ cup – sugar or sweetener of your choice.
• ¼ tsp. – vanilla.
• 1 tsp – granulated kanten or agar agar.
• 1 PC. – small mango (peeled and chopped).

Preparation:

1. For raw foodists, you can make coconut whipped cream (see previous recipe) and skip steps 2-6. It is worth considering that the cream will have a less dense structure than vegan panna cotta. You should not add agar-agar to the mango layer; instead, you can add coconut oil as a thickener.
2. Combine coconut milk, sweetener and vanilla in a saucepan, place over heat and heat to low simmer.
3. Add ¾ tsp to the pan. kanten/agar and stir until dissolved.
4. Continue stirring for another 5 minutes.
5. Make sure that the boil is low, otherwise everything will burn.
6. After stirring for 5 minutes, pour the mixture into ramekins, cups or bowls.
7. Place the panna cotta in the refrigerator for 30 minutes.
8. Puree the mango using a food processor. If it doesn't turn out very uniform, don't worry.
9. Dissolve ¼ teaspoon kanten/agar in very hot water.
10. Add it to mangoes.
11. Remove the coconut panna cotta from the refrigerator and top each with mango puree.
12. If the mixture does not thicken within half an hour, you should put it back in the refrigerator for 2-3 hours.

Preparation

You may be interested in: How to soak a sponge cake with cognac: preparing syrup, methods of application

Making this dessert will be quite simple. It will take you no more than 20 minutes, but then you will enjoy an unusual and refreshing dish. Follow these steps:

• Pour water into a thick-bottomed pan and add sugar to it. Bring this syrup to a boil. Make sure the sugar is completely dissolved. There is no need to cook for a long time, just keep it on the fire for a few minutes.
• Peel the mango and remove the pit. After this, grind the pulp in a blender into a puree. To avoid small lumps, pass it through a sieve.
• Add syrup and juice from one lemon to the resulting puree. Mix well.
• Add the whites to this mixture and mix again. Place the mixture in a plastic container and place in the freezer (no need to cover).
• Stir the sorbet from time to time to prevent it from freezing into a lump.

Once frozen, place into serving bowls and enjoy this light mango dessert. You can eat it just like that, or you can combine it with creamy ice cream.

Chia pudding with mango

Ingredients:

• 1 cup – almond milk or coconut milk.
• 3 tbsp. spoons – Chia seeds.
• 1 tsp – maple syrup or agave syrup.
• 1 PC. – ripe banana (cut into pieces).
• 1 PC. – ripe mango (cut into cubes).

Preparation:

1. Combine almond milk/coconut milk, chia seeds and maple syrup in a glass jar.
2. Seal the jar and refrigerate for 2 hours (preferably overnight).
3. During this time, prepare the mango puree.
4. Use a blender to puree the chopped mango and banana.
5. Cover the chia pudding with a layer of the resulting puree. You can serve mango separately as a side dish.
6. Serve immediately or store in the refrigerator.

Mango smoothie: the best start to the morning

A nutritious smoothie is the best snack or breakfast.
The main ingredients are mango and orange, because citrus is rich in vitamin C. For a more exotic taste, you can add pineapple and banana. To get the best texture, the banana is frozen. Freezing occurs without peeling. The frozen banana gives the entire smoothie a creamy consistency.

To increase the nutritional value of the smoothie, you can add some flax seeds and chia. Walnut is a good alternative.

By adding yogurt or kefir, you can make a smoothie like a complete meal. The main rule of smoothies is equal proportions of orange and mango.

Raw mango and turmeric muffins

Servings: 8 cupcakes.

Ingredients:

• Cake layer:
• 80 gr. (1/2 cup) – almonds.
• 70 gr. (1/2 cup) – sunflower seeds.
• 6 pcs. - pitted dates.
• 1 tbsp. spoon - coconut oil.
• A pinch of cinnamon.
• A pinch of pink Himalayan salt.

Mango Turmeric Layer:

• 200 gr. – coconut oil or cream.
• 2 tsp - Coconut oil.
• 2 tsp – maple or agave syrup (optional).
• 1 PC. – a big mango.
• 2 tsp. – fresh turmeric.
• 1 tsp – fresh ginger.
• 1 tbsp. spoon - lime juice.
• A pinch of cinnamon.

Preparation:

1. Place the almonds and sunflower seeds in a food processor or blender and pulse for a couple of seconds until they break down into a coarse texture. Add the remaining ingredients and mix until smooth.
2. Divide mixture among 8 muffins. Set aside.
3. In a small saucepan, lightly melt the coconut cream, coconut oil and maple syrup, stirring frequently. Set aside.
4. Place mango, turmeric and ginger in a blender, add lemon juice and cinnamon. Stir until smooth.
5. Take the cooled coconut oil and maple syrup mixture and stir. Place a spoonful of this mixture onto what was left in the blender and distribute evenly.
6. Place the cupcakes in the freezer until thickened.
7. After that, take them out, wait a little and remove them from the molds with a sharp knife.
8. Can be served immediately or stored in the refrigerator in an airtight container.

Preparation

Preparing this dessert will take you some time, but the result will definitely surprise and delight you. Follow these steps:

Combine cream, honey, chia seeds and add a pinch of cinnamon. Place this mixture in a cool place overnight.

The next day, peel the mango and grind it in a blender.

Place mango puree into a glass. Pour a creamy layer on top.

Garnish with coconut and a sprig of mint.

This recipe can be modified. For example, don't add cinnamon if you don't like it. And instead of honey you can put sugar. If you can't find cream, you can replace it with milk. Experiment and you will definitely find the best combination of components for yourself.

Raw cake with mango and passion fruit

Number of servings: 8.

Ingredients:

For the crust:

• 1 cup – oatmeal.
• 1 cup - dried here.
• 14 pcs. – soft, pitted dates.
• 1 tbsp. spoon – olive/coconut oil.
• A pinch of salt.

For filling:

• 2 pcs. – ripe mango.
• 1 cup - coconut cream or 1 package full-fat coconut milk (use only the thick top layer that forms overnight in the refrigerator).
• A pinch of vanilla extract.
• Maple or agave syrup or honey.

For the glaze:

• 1 PC. – ripe mango.
• 2 pcs. – passion fruit.

To submit:

• Fresh strawberries or other berries.

Preparation:

1. Prepare the first layer. To do this, blend the oatmeal and mango in a blender or food processor until smooth. Add coconut oil, salt and dates and mix until a sticky dough forms. Place parchment paper on the bottom of the pan and place the dough there, put it in the freezer.
2. Next we make the filling. Peel and chop the mangoes and place them in a blender along with the coconut cream. If using chilled coconut milk, scoop out the thick top layer and place in a blender. Add vanilla and mix until smooth. Add sweetener to taste. Remove the crust from the refrigerator, fill it with filling and place it back.
3. Peel and chop the third mango and mix thoroughly with the passion fruit until the passion fruit seeds remain fairly firm. Take the cake from the refrigerator and pour the frosting on top in an even layer. Place the cake back in the refrigerator for 3-4 hours until the frosting hardens. Before serving, the cake should stand at room temperature for a while. Garnish it with strawberries and enjoy!

How to make a sponge cake

Now let's start preparing the base for the pie:

1. Preheat the oven to 170 degrees and line a baking sheet with parchment paper.
2. In a mixer on high speed, beat 6 eggs for 1 minute until foamy. Gradually add a cup of sugar, then continue beating the mixture at fairly high speed for 8 minutes.
3. In a separate bowl, mix half a glass of flour and baking powder.
4. Mix the egg mixture with flour thoroughly. Spread the mixture evenly on parchment paper and bake for 23-28 minutes. The top of the biscuit should be golden brown.
5. Use a knife or thin spatula to lift the edges of the cake and invert it onto a wire rack. The biscuit must be cooled before cutting.

If you prefer mango shortbread pie, the sponge cake from the above recipe can be replaced with shortbread dough prepared with the addition of cold butter. In this case, the cream and mango filling must be laid out in layers on the finished base.

Kashmiri Apples and Raw Mango Chutney (vegan dish)

Number of servings: 6.

Ingredients:

• 2 pcs. (350 g) – red apples.
• 2 pcs. (350 gr.) – mango.
• 25 gr. - ginger, chopped.
• A pinch of cinnamon.
• 1 cup – coconut sugar or agave syrup.
• 25 gr. - raisin.
• 10 gr. - almonds.
• 10 sprigs of saffron.
• 1.5 teaspoons – salt.
• ¾ teaspoon – red chili powder.
• ¼ teaspoon – ground cardamom.
• ¼ cup – white vinegar.
• ½ cup – water.

Preparation:

Chutney is an Indian dish that needs to be simmered for a bit. To prepare raw chutney, you need to soften the apple and mango, for example, pour a few tablespoons of water and let them stand for several hours; it is also effective to mash the apples with a spoon. You can add applesauce (50/50) to finely chopped apples. For raw chutney you need to add 2-3 times less vinegar and less spices.

1. Peel and chop the mangoes and apples.
2. Soak saffron in 1 tbsp. spoon of warm water.
3. Pour ½ cup of water into a pan and add ginger, apples, mango and cinnamon. Cover with a lid and simmer over low heat until the water evaporates. The apple and mango should become soft.
4. Add sugar, raisins, chopped almonds, salt and saffron and cook until the mixture thickens.
5. Add cardamom powder, chilli powder and vinegar and wait until the mixture boils.
6. Let cool. Can be served or stored in the refrigerator in a sterilized jar.

List of ingredients for the pie

For this baking you need to take the following products:

• 1.5 cups flour.
• A teaspoon of soda.
• Half a teaspoon of baking powder.
• A quarter teaspoon of salt.
• Three quarters of a glass of any odorless oil.
• The same amount of sugar.
• Half a teaspoon of vanilla extract.
• A couple of tablespoons of flaxseed meal or crushed flax.
• Six tablespoons of water.
• Three quarters of a glass of mango pulp.
• A quarter glass of coconut milk.

Small substitutions can be made without harm to the final result. For example, instead of fresh mango, take canned mango, and replace vanilla with mango extract.

Carrot-mango smoothie

Number of servings: 3

Ingredients:

• 3 cups – frozen mango.
• 2 cups – carrots, cut into 2 cm pieces.
• 1 PC. – orange (peeled).
• 1 cup – water or almond milk.

Preparation:

1. Place all ingredients in a blender and blend until smooth.
2. Pour into molds (you can use popsicle molds) and refrigerate for several hours, or overnight.

Unusual mango dessert

This delicacy can be called one of the most delicious. It has a sufficient number of positive reviews on the Internet. The dessert is very easy to prepare and the taste is excellent. To prepare this delicacy, stock up on the following ingredients:

1 mango;

2-2.5 tbsp. l. couscous;

0.5 glasses of milk;

2 tbsp. l. cream cheese;

vanilla sugar.

Green Mango Chutney

Number of servings: 4.

Ingredients:

• 1 PC. (300 gr. without seeds) – mango.
• 2/3 cup – sugar.
• ½ tbsp. spoon - ginger.
• 1 tbsp. spoon - mustard oil.
• 0.2 cups – water.
• Whole Spices:
• 1-2 – dry red chili.
• 1 teaspoon – black mustard seeds.

Ground spices:

• ½ teaspoon – salt.
• ¼ teaspoon – turmeric.
• ½ teaspoon – red chili pepper.
• 1 teaspoon – Bhaja Masala.

Preparation:

1. Wash, peel the mango and dry. Remove the seeds and slice the mango lengthwise.
2. Sprinkle the salt and red chili powder over the mango and toss well to coat the pieces completely.
3. Remember well and soften the mango and add all the spices to it.
4. Add ginger, turmeric, syrup and mix well.
5. Sprinkle the bhaja masala and the mango chutney is ready to serve.

Notes:

1. Marinate the mangoes to soften them, this will save time later.
2. If you don't like raw mango, you can make vegan chutney (boil the mango)

Preparing dough for a juicy pie

First, mix flour, soda, salt and baking powder. It’s best to take a whisk for this, then you can simultaneously combine all the products and lightly beat, as if we were sifting flour.

Now pour six tablespoons of water into flax seeds or flour from this seed. Leave for ten minutes.

Combine butter and sugar and mix well. The sugar needs to dissolve. When this happens, add milk, vanilla extract, mango pulp, flax mixture and water. Whisk everything thoroughly again so that the ingredients are thoroughly mixed together.

Add dry ingredients to the liquid mixture in parts. Place with a spoon and stir lightly with a silicone spatula, as if melting flour in batter. The main thing is not to destroy the airiness of the workpiece.

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Grease a baking pan with butter and line it with parchment. To be on the safe side, we can lubricate it with oil. Pour our dough into a container.

Raw mango mint pudding

Number of servings: from 4 to 6.

Ingredients:

• 4 things. – mango.
• 1 cup – chilled coconut cream.
• ¼ teaspoon – Himalayan pink salt.
• Mango, diced for garnish.
• Mint sprigs for decoration.

Preparation:

1. Peel and cut the mango. Do not use frozen mango. It must be fresh.
2. Mix diced mango, coconut cream and salt until smooth. Divide the pudding into individual portions and refrigerate until ready to use.
3. Serve garnished with a sprig of mint and garnished with sliced ​​mango.

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Mango mousse

This very delicate mango mousse for dessert will please even the most picky gourmets. It's not that difficult to prepare. You will need fairly simple products:

• 1 can of canned mango;
• mango syrup;
• 3 tbsp. l. gelatin;
• 4 squirrels;
• 200 ml water;