you CAN do it

I’ve got issues.  Sweet potato and mango issues.  I’m just going crazy with both of them.  Soon I will go over the edge and start COMBINING the two (hmmmmm).

I know that most of you will not have access to mangoes right now, but I don’t care.  I have mangoes and I’m going to eat them, cook with them and smear them all over myself.

The lovely thing is (apart from me, ah the lovely Lou) that you can sub pretty much anything into these two recipes.   I think berries (fresh or frozen) would be delish, and canned fruit would work just as well.  I love apricots from the can, especially on cereal – it makes the milk at the bottom of the bowl go all sweet and tangy.  Sometimes, I hate to admit it, I think I almost prefer canned apricots; fresh are amazing, but they are always so hit and miss.  Either too hard and bitter, or way too soft and floury.

What fruit or vegetable do you prefer frozen or canned?  Or am I the only one willing to admit to it?

I really hate those little cherries. The grapes make me gag. Fruit salad from a can? Not so much love from Lou.

Coconut Mango Custard (Serves 3)

(Gluten free, dairy free, nut and seed free, soy free, egg free, vegan)

  • 3/4C coconut milk
  • 1/2C mango puree + additional puree for topping if desired (a few T per serve)
  • 1t lime juice
  • 1/4t sea salt
  • 2T agave (or to taste, depends how sweeeeet you like it)
  • 1/2t vanilla extract
  • 1/4t + 1/16 guar gum
  • Toasted coconut and mint for garnish
  1. Combine all ingredients except guar gum in a small saucepan.
  2.  Bring to the boil.
  3. Reduce to a simmer, stir in guar gum until thick.
  4. Pour into glasses or bowls and put in the fridge to chill and “set.”
  5. If desired, top with additional mango puree, toasted coconut and mint.

Mango Cashew Cream 

(Gluten, dairy, egg, soy free.  Vegan)

  • 1/4C raw cashews, soaked overnight
  • 1/3C mango puree
  • 2 dates, chopped
  • Pinch of sea salt (approx 1/8t or to taste)
  • 1/2t lime juice
Blend all ingredients together.  Chill and use however your imagination sees fit.
I piped it into a little oaty crust I made (single serve – none for you Viper – ha!)

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About Lou

I'm a stay at home Mum, recipe book addict who can't stick to a recipe to save my life.

6 responses to “you CAN do it”

  1. Emmy (Wine and Butter) says :

    Youre right about the current lack of mangoes around these parts thats for sure!! 🙂
    I am with you on preferring some frozen fruit though – having just discovered frozen raspberries I dont think I’ll ever go back – even DURING raspberry season they can be so hit and miss, whereas frozen ones are always perfectly sweet – LOVE!!!! Do a frozen rasperry recipe and Im so there!!!

  2. Lou says :

    You could use frozen raspberries in place of the mango in this recipe – raspberry coconutty custard would be delish. Oh, here’s a recipe for you… you will need 1 blender, some frozen raspberries, vodka and fresh mint. Blend ingredients, and DRINK. Yummo! hehehe.

  3. Caitlin @ Vegetarian in the City says :

    i HATE canned fruit salad. i never ever, ever, understood how people could enjoy syrupy, metal flavored “fruit” gross!!

  4. Yolie @ Practising Wellness says :

    Oh my goodness – now you ARE taunting me, lol! 😛 Mangos are divine, and those recipes look so yummy! I would love to eat that custard…do you make up your recipes yourself?

    Ummm…what do I like canned? Not soup -that’s icky. But I love love love canned kidney beans….does that count?! 😛

    And fruit wise I honestly don’t eat it from a tin. I do, however, love FROZEN mango with a passion – it’s my equivalent to ice cream, and oh-so creamy! 😉 xyx

    • Lou says :

      I just make up things as I go along, with what I have in and around my kitchen 🙂 The custard is yum yum – MIsty loves it too. I mix it in with my cereal, very very good.
      Kidney beans totally count – I love them too.
      I always buy up a TON of mangoes at peak season, slice ’em up and freeze ’em so I have a big stash for winter, mmmmmmmm frozen mango daiquiris 🙂

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