This super juicy, vegan, raw mango pudding is a real table decoration. And to make it so easy. Toss the mango with coconut cream and a pinch of pink Himalayan salt. Then refrigerate. This is the lightest, most refreshing, and most impressive mango dessert you can make.
It will be perfect for a light outdoor spring or summer meal and special brunch at home.
The simple mint syrup lends the pudding a little herbal flavor that complements the sweetness of the mango. The entire recipe, both pudding and syrup, is made together in less than ten minutes (minus cooling and hardening time).
Mango contains 12 amino acids, including all essential ones. The fruit is rich in carotenoids, as well as vitamins C and E, which in combination with fiber prevent cancer of the colon and rectum, pancreas and prostate glands, breast, cervix, stomach and other organs. B vitamins, vitamin C and carotene as antioxidants can strengthen the immune system and protect healthy cells from oxidation. Mango relieves nervous tension, improves mood, and helps to overcome stress. Mango pulp has an antipyretic effect, improves tone and improves the functioning of the cardiovascular system. The fruit is recommended for inflammation of the gums and oral cavity, as well as for stomach pains and colds. With regular use, there is an improvement in the state of blood vessels and pancreas. Mango has a mild diuretic and laxative effect. Research has proven that mango extract has an amazing ability to reduce weight and regulate bad cholesterol levels.
Mango pudding with mint syrup. Recipe
Ingredients (for 4 servings):
3 cups mango, diced (+1/2 cups for garnish)
1 cup coconut cream
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1/4 teaspoon pink Himalayan salt
4 sprigs of mint (for decoration)
Whisk the mango cubes, coconut cream, and salt in a blender until smooth. Pour the pudding into 4 small dessert glasses and refrigerate for 2 hours.
Serve with a sprig of mint and plenty of mango. Sprinkle with mint syrup. Enjoy!
For the mint syrup. Ingredients:
1/2 cup mint
1 glass of filtered water
1 cup organic cane sugar
Coarsely chop the mint leaves and place them in a small saucepan. Then add water and cane sugar and stir.
Bring the mixture to a boil over medium heat. Continue cooking for 5 minutes, stirring occasionally, to completely dissolve the sugar.
Remove from heat and cool. Strain the mixture through a sieve and discard the leaves.
Store the syrup in a lidded glass jar in the refrigerator for up to 1 week.
Cook with love! econet.ru
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