Mango Coconut Delight: A Taste of Indian Summer

Allergens

Tree Nuts (almonds, cashews, pistachios)

Ingredients

• 2 ripe mangoes, peeled and diced
• 1 can (400 ml) full
• fat coconut milk
• 2 tbsp honey or agave syrup
• 1 tsp cardamom powder
• 10 rice paper sheets (8
• inch)
• 3/4 cup shredded coconut, toasted
• 3/4 cup chopped nuts of your choice (almonds, cashews, pistachios)
• A pinch of saffron threads, soaked in 2 tbsp warm water
• Edible flowers for garnish (optional)

Instructions

1. In a saucepan over medium heat, combine mangoes, coconut milk, honey or agave syrup, and cardamom powder. Cook until the mixture thickens slightly, stirring occasionally. Remove from heat and let it cool completely.
2. While the mixture is cooling, soak rice paper sheets in warm water for 10 15 seconds, then carefully remove them and place on a clean towel to avoid sticking.
3. Arrange the toppings (toasted coconut, chopped nuts, and saffron infusion) on separate plates.
4. To assemble, spread a thin layer of the cooled mango mixture on each soaked rice paper sheet. Sprinkle with desired toppings and gently roll into a cylinder, enclosing the filling completely. Repeat for all sheets.
5. Slice each roll into 1 inch pieces and place them on a serving platter, slightly apart from each other.
6. Drizzle any remaining mango mixture over the rolls and garnish with edible flowers (if using).

Chef’s Insight

This Mango Coconut Delight is not just a dessert; it's an experience that takes you on a journey through India's rich culinary heritage and vibrant colors.

Notes

Mango Coconut Delight is a delicious and refreshing gluten-free dessert that's perfect for warm summer evenings or to celebrate Indian cuisine.