Today is a special vegan dessert with mango and whipped coconut cream. After all, it is summertime!
Mango season is in full swing in India. However, the way things are currently we are unable to enjoy the seasonal deluge of desi mangoes. We are making do with whatever little we can find of Thai and Philipino mangoes. Sadly, I have to admit the taste is just not the same. The richness of the mangoes from our Indian subcontinent is unmatched.
The Mango Originated In India
Mangoes originated in India about 6,000 years ago. Hiuen Tsang, the Chinese scholar visiting India seems to have first brought it outside of India to China around the 7th century. The fruit then spread to East Africa as early as the 10th century AD. The mango then traveled to Philipinnes, Africa, Brazil, Mexico, Jamaica, and Hawaii where it quickly became a part of their culture.. The tropical climate in all these countries helped them grow and develop various varieties of mango and today we have more than 40 species across the world.
It’s More Than Just a Tropical Fruit
The tastes and flavours of this luscious fruit are popularly known but did you know that Ayurvedic and other ancient texts describe it as an aphrodisiac and stamina and vitality enhancer? The leaves are considered auspicious and used in religious ceremonies too. With so many qualities no wonder, the mango tree has been called Kalpvriksha or wish-granting tree in ancient Indian scriptures.
Mangoes have to be my favourite summer fruit. Not only do they taste great but are also loaded with health benefits. Their high content of Vitamin C, Antioxidants, and Folate make them a perfect fruit to start your day with, snack on, or even indulge your sweet-tooth with!
It is certainly odd that I do not have many mango recipes on the blog considering we do overindulge in its gooey goodness through summer. Alphonso in April/May and Langdas/Maldas in June/July keep us happy and we eat to our heart’s content until we bid goodbye to mango season in July only to eagerly awaiting the next.
Vegan Dessert With Mango: Manco Pots
Last summer I did a series of Mango recipes for Sassy Mama Hong Kong and today’s recipe of Manco pots was one of them. This gluten-free and vegan recipe received a lot of praise. I have been meaning to share it on my blog ever since.
It is really very simple and easy one and all you need is mango chunks/pulp (fresh or canned; albeit nothing like freshly cubed ripe Alphonso mangoes), a good quality coconut cream (not coconut milk as we need a nice creamy texture), and some homemade thandai powder and chopped nuts of choice. I also used brown sugar for sweetness and vanilla extract and rose petals for flavour and garnish respectively but they are all optional and you can skip if you like.
Useful Tips For The Perfect Vegan Dessert
- The recipe will not work with low-fat coconut milk
- Watch here how to whip coconut milk well
- Chilling the bowl in the freezer is an important step before whipping so make sure not to miss it
- If you do not have dried rose petals handy, add chopped mint leaves
These little pots of taste and health are perfect as breakfast or even a midday snack. They help to maintain blood sugar levels, keep you satiated and avoid the afternoon slump. Try this vegan dessert with mango and coconut cream now.
- Home-made Thandai powder- 4 tbsp
- Full fat coconut milk (refrigerated overnight to separate the liquid from fat layer)- 250ml
- Medium sized mango, cubed- 1
- Brown Sugar-2 tbsp or as per taste
- Pure Vanilla Extract -1/2 tsp
- Dried rose petals for garnish-1 tsp (optional)
- Chill a deep bowl (preferably steel) in the freezer for half hour
- Spoon out the coconut cream (discarding the coconut milk) into the steel bowl and to it add sugar and pure vanilla extract
- Whip with a hand blender till stiff peaks form, then spoon it into desired serving bowls
- Refrigerate for 1-2 hours then sprinkle generously(approximately 1.5-2 tsp) with the thandai powder, spoon over the mangoes and garnish with dried rose petals if using
- Serve chilled