Mindful Mango Ceviche Temptation – A Vegan Chilean Dessert Masterpiece
This Vegan Chilean dessert, Mindful Mango Ceviche Temptation, combines the tropical flavors of mango and lime with a creamy coconut base, garnished with fresh raspberries, mint leaves, toasted coconut flakes, and pistachios for a visually stunning and mouthwatering culinary experience.
Allergens
Nuts (Pistachios)
Ingredients
- 1. 4 large ripe Mangoes 2. 1 cup Fresh Lime Juice 3. 1/2 cup Coconut Milk 4. 1/4 cup Agave Nectar 5. 1 tsp Vanilla Extract 6. 1/4 cup Chopped fresh mint leaves 7. 1/2 cup Dried coconut flakes, toasted 8. 1/4 cup Chopped pistachios 9. A pinch of Sea Salt 10. Fresh Raspberries for garnish
Instructions
- Prepare the mango ceviche by slicing the mangoes into thin strips, then gently mix them with lime juice and agave nectar in a large bowl. Allow the mixture to marinate for at least 30 minutes.
- In a separate bowl, combine coconut milk, vanilla extract, and a pinch of sea salt, then whisk until well combined.
- Carefully fold the mango ceviche into the coconut milk mixture, ensuring that all the strips are evenly coated.
- Chill the dessert for at least 1 hour, allowing the flavors to meld together beautifully.
- Before serving, toast the coconut flakes in a dry pan over medium heat until they turn golden brown. Be sure to stir frequently to avoid burning.
- Arrange the chilled mango ceviche on a plate, garnishing with fresh raspberries, mint leaves, and toasted coconut flakes. Sprinkle chopped pistachios for added crunch and visual appeal.
- Serve immediately and enjoy this mindful mango ceviche temptation!
Chef’s Insight
The combination of tart lime juice, sweet mangoes, and creamy coconut milk creates a delightful balance of flavors that will impress your guests.
Notes
Make sure to use ripe but firm mangoes for easy slicing.