Mango, Mint & Pumpkin Dessert w Coconut Yoghurt

Mango, Mint & Pumpkin Dessert w Coconut Yoghurt
Pumpkin is very versatile, and amongst all the possiblities is raw pumpkin. It is great to make desserts with as it's amazingly sweet and refreshing. In this dish I mixed it with mango and mint, and added a bit of extra sweetness by throwing in 2 dates. The coconut yoghurt goes lovely with the pumpkin purée as it is, but you could flavour it with lemon zest or ginger for instance, if you like (my favourites) :-)
Cuisine: vegan
Recipe type: dessert
Serves: 2
Cook/wait time: 
Total time: 
You need
  • abt 350gr of pumpkin, peeled
  • 1 large ripe mango, peeled and pitted
  • 4 medium leaves of mint (and some extra for decoration, if you like)
  • 2 pitted Medjool dates
  • water
  • 1 cup coconut yoghurt (unsweetened - if you can't get hold of coconut yoghurt, use other dairy free yoghurt)
To do
  1. throw all ingredients, except for the water and coconut yoghurt, in your blender and blend away
  2. add water till you have the consistency you prefer; thicker or thinner
  3. serve one layer on top of the other, or go artistic with many layers, and decorate with some extra mint :-)

 

Witlof Salad w Mango, Pine Nuts, Avo & Dill

Witlof Salad w Mango, Pine Nuts, Avo & Dill
This is such a lovely, flavoursome salad; slightly bittersweet, creamy, and sweet, without any added oils. Ingredients per person, so please multiply as needed.
Prepared by:
Cuisine: vegan
Recipe type: salad
Serves: 1
Prep time: 
Total time: 
You need
  • 1 small head of witlof (around 100 gram, or more)
  • 50 grams of mango, diced
  • 35 grams of avocado, diced
  • 10 grams of pine nuts
  • juice of half a lemon
  • fresh dill, chopped or cut
  • pepper
To do
  1. slice the witlof, as fine or chunky as you like (I do discard the bottom end as it can be a tad bitter - I'm a wuss)
  2. sprinkle lemon juice over the top to prevent discolouring
  3. add the diced mango, avocado, pine nuts, pepper, dill and toss
  4. that's all! Enough flavours here, so no need for a dressing ;-)
Nutritional Information
Serving size: 1 Calories: 147 Fat: 10 Trans fat: 0 Carbohydrates: 9 Sodium: 7mcg Protein: 5 Cholesterol: 0

 

Mango w Toasted Coconut & Raw Buckwheat

Mango w Toasted Coconut & Raw Buckwheat
This breakfast covers all your needs for a nice and light but nutritional start of the day. It is also free from gluten, added oils and sugar. And quick to make too, in less than 10 minutes :-)
Prepared by:
Cuisine: vegan, almost raw
Recipe type: breakfast
Serves: 1
Prep time: 
Total time: 
You need
  • flesh of 1 mango (about 200gr)
  • 15gr coconut flakes
  • 15gr raw, activated buckwheat (2 tbsp)
To do
  1. in a small skillet, without oil, toast the coconut flakes
  2. cut up your mango, place in bowl, add buckwheat and top with coconut flakes
Notes
If you want this to be a completely raw breakfast, just don't toast the coconut.
Nutritional Information
Serving size: 1 Calories: 356 Fat: 11 Trans fat: 0 Carbohydrates: 63 Sugar: 47 Sodium: 9 Protein: 6 Cholesterol: 0

 

Mango, Orange & Rum Jelly w Plum & Kirsch Sauce

Mango, Orange & Rum Jelly w Plum & Kirsch Sauce

Mango, Orange & Rum Jelly w Plum & Kirsch Sauce

 

This dessert put a smile on my face, it is delish :-)

You need for the Jelly (for 6 persons, cutting in half is no problem):
– 1 mango
– 2 oranges
– 75 ml of water
– 290 ml of non-dairy milk
– about 50ml of rum
– 5 gr (1 tbsp) of agar agar powder (double if you have agar flakes)
– some Stevia (as much as you like, just taste)
– 1 tsp of vanilla
– 6 silicon forms or oiled ramequins.

For the sauce you need:
– 4 ripe plums
– about 60ml of Kirsch

You do (Jelly):
– cut the mango and put into blender
– juice (in a juicer) the 2 oranges. If you don’t have a juicer, then juice by hand and zest 1 orange
– blend mango, orange juice and rum
– boil water in a small pan, then add Agar
– when Agar is dissolved (if you use flakes, this will take a few minutes) add non-dairy milk and rum
– turn down heat stir until nice and smooth
– pour into moulds and let set in fridge for a few hours

For the sauce:
– just blend the flesh (including skin) of the plums and the Kirsch in your blender.

When your Jelly is firm, squeeze the sides of your mould until it comes loose and pop it down on a plate. Then pour the sauce on or around the jelly.

Mango, Orange & Rum Jelly w Plum & Kirsch Sauce