Creamy Kenyan Mango Delight – A Vegan Twist on a Tropical Favorite

Allergens

Nuts (Almond Flour)

Ingredients

• 4 ripe Kenyan mangoes
• 1 can (13.5 oz) full
• fat coconut milk
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• A pinch of salt
• 1 tsp vanilla extract
• Fresh mint leaves for garnish

Instructions

1. Peel and dice the mangoes, then set them aside.
2. In a medium saucepan, combine the coconut milk, almond flour, coconut sugar, cinnamon, ginger, salt, and vanilla extract. Whisk until smooth.
3. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 10 minutes). Remove from heat and let it cool slightly.
4. In a food processor or blender, puree half of the diced mangoes with the cooled coconut cream mixture until smooth. Set aside.
5. Fold the remaining diced mangoes into the pureed mixture gently to create a marbled effect.
6. Divide the mixture among 6 serving dishes and refrigerate for at least 2 hours or until set.
7. Garnish with fresh mint leaves before serving.

Chef’s Insight

This recipe highlights the sweet and tropical flavors of Kenyan mangoes, while the addition of coconut milk and spices gives it a rich and luxurious mouthfeel.

Notes

Make sure to use ripe but firm mangoes for the best texture.