Mango Spread \\\ Tartinade à la mangue

I prepared this as part of my Christmas dessert, but I made a lot more than was necessary. Luckily, this is delicious and makes for a great spread to use on toast, oatmeal or waffles if you’re lucky. It’s super simple to prepare and freezes very well.

 

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I topped off my waffle with some blueberries, the mango spread, and some melted chocolate! Yum!

 

Here is what you need:

  • 2 cups of frozen diced mangoes
  • 1/2 cup coconut milk

Here is what you do:

  1. Put your frozen mangoes in a small saucepan set on medium heat and cover. Let them cook until they are completely tender and mushy.
  2. Add the coconut milk and stir to combine. Remove from the heat.
  3. Use your wand mixer to pulverize everything and to make it all smooth. Keep in an air-tight container in your fridge. Enjoy!

Again, this is so easy to prepare! I really like it as an alternative to my apple sauce on my oatmeal. The mangoes are naturally very sweet, and so no extra sugar is needed. The coconut milk gives the spread a very creamy and rich texture while also adding a touch of tropical goodness to it. I love that I can prepare this ahead and have some in my freezer. But really, it’s so delicious I usually eat too much for it to be worthwhile to freeze! Let me know if you try it out!


J’ai préparé cette tartinade pour mon dessert de Noël, mais j’ai en fait beaucoup plus que ce qui était nécessaire. Heureusement, cette tartinade est vraiment délicieuse et est géniale sur du pain, dans mon gruau ou sur des gauffres, si vous êtes chanceux. Elle est vraiment très simple à préparer et se garde très bien congélée aussi!

 

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J’ai garni ma gauffre de bleuets, de tartinade à la mangue et de chocolat fondu! MIAM!

 

Voici ce dont vous aurez besoin:

  • 2 tasses de mangue congélée et coupée en dés
  • 1/2 tasse de lait de coco

Voici ce que vous devez faire:

  1. Placez la mangue congelée dans une petite casserole sur feu moyen et fermer le couvercle. Laisser cuire jusqu’à ce que la mangue soit bien molle et presque en purée.
  2. Ajoutez le lait de coco et bien mélanger pour incorporer. Retirer du feu.
  3. Utilisez votre mélangeur à immersion pour pulvériser le tout et rendre le mélange crémeux et onctueux. Conservez dans un contenant hermétique et au frigo. Savourez!

Encore une fois, une petite recette très simple à préparer! J’aime bien cette sauce en alternative à ma compote de pomme dans mon gruau. Puisque les mangues sont naturellement très sucrée, il n’est pas necessaire d’ajouter du sucre ou du sirop d’érable à la préparation. Le lait de coco rend cette tartinade bien crémeuse et riche tout en ajoutant une touche d’exotisme au tout. J’adore l’idée de pouvoir en préparer à l’avance et de la garder au congélateur… bien que pour l’instant c’est beaucoup trop délicieux pour ne pas être dévorée immédiatement! Dites-moi si vous l’essayez!

Coconut Tapioca with Mango Topping

In our moving saga, the bad guy would be the appliance store. It has been a month since we went in to buy our fridge and it’s still not in. Let me tell you, we have forgotten how to live without a fridge! Anyways, this morning when I walked in my fridgeless kitchen, I realized that I had two really ripe mangoes. I had to eat them today! I combined them with some deliciously satisfying coconut milk and chewy tapioca pearls to make the perfect tropical pudding. It’s so refreshing, and it makes for a great snack! Miam!

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Here is what you need:

  • 1 cup water
  • 1 cup plant-based milk
  • 2 cups coconut milk
  • 1 tsp vanilla extract
  • 3 cardamom pods
  • 3/4 cups small tapioca pearls
  • 2 large mangoes
  • 2 passionfruits
  • 2 tbs sesame seeds
  • 2 tbs unsweetened coconut flakes
  • 1 pinch of salt

Here is what you do:

  1. In a saucepan, combine the water, milk, coconut milk, and vanilla extract. Bring to a simmer on medium heat. Crush the cardamom pods and place them in a tea bag or tea infuser. Add them to the milk and let them infuse for 5 minutes. Remove them and add the tapioca pearls. Mix from time to time, and let simmer on low heat for 20 minutes or until the white spot in the middle of each pearl is gone. You should have a thick and creamy tapioca pudding. Place in an air-tight container and let cool in the fridge.
  2. Peel the mangoes and dice them. Mix in the flesh of two passionfruits. Set aside.
  3. In a pan, mix the sesame seeds, the coconut flakes, and the pinch of salt. Place on medium heat for a few minutes until the start to get golden. Remove from the heat and set aside.
  4. To assemble, place a few tablespoons of tapioca pudding at the bottom of a cup. Add a few tablespoons of mangoes and garnish with some toasted sesame seeds. Enjoy!

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This is so good! The chewyness of the tapioca is balanced out by the freshness of the mango, while the passionfruits add that tropical magic. This is perfect as a snack: prepare a few portions ahead of time in jars and place them in the fridge for a ready-to-eat, sugar-free pudding to make you wait for dinner. Let me know if you try this out!

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Pour réaliser ce fabuleux dessert sans sucre et si parfumé et tropical,vous aurez besoin de:

  • 1 tasse d’eau
  • 1 tasse de lait végétal de votre choix
  • 2 tasses de lait de coco
  • 1 c. à café d’extrait de vanille
  • 3 gousses de cardamom
  • 3/4 tasse de petite perle de tapioca
  • 2 mangues bien mûres
  • 2 fruits de la passion
  • 2 c. à table de graines de sésame
  • 2 c. à table de noix de coco rapée sans sucre
  • 1 pincée de sel

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Voici comment préparer ce dessert:

  1. Dans une petite casserole, mélanger l’eau, le lait, le lait de coco et l’extrait de vanille. Faire frémie à feux doux. Écraser les gousses de cardamom et les mettre dans un filtre à thé. Ajouter à la casserole et laisser infuser pour 5 minutes. Retirer du liquide et ajouter le tapioca et mélanger de temps en temps. Laisser cuire à feu doux jusqu’à ce que les perles soient entièrement transparentes (il ne doit pas rester de blanc au centre). Mettre au frigo et réserver.
  2. Éplucher et couper en dé les mangues dans un grand bol. Ajouter la pulpe des fruits de la passion et bien mélanger. Réserver.
  3. Dans une petite poêle, faire dorer les graines de sésame, la noix de coco et le sel à feu doux. Lorsque les graines de sésames commencent à dorer, retirer le mélange du feu et réserver.
  4. Pour servir, placer quelques cuillérées de pudding de tapioca dans un bol, garnir de mangue et saupoudrer de graines de sésame grillées. Régalez-vous!

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The Mango Sorbet strikes again!

Alright, I know, yes, I know! I already have a mango sorbet recipe from a few weeks ago. But, this one is a little bit more elaborate and special. It’s also perfect because mangoes have been teasing me at the fruit store, practically jumping in my hands!

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This time, I decided to make some simple syrup (equal parts of water and sugar), infused it with some ginger and added some kiwi. The result is a smooth, exotic tasting, perfect sorbet.

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Here is what you need:

  • 1/2 cup water
  • 1/2 cup sugar
  • 1 inch piece of ginger, peeled and cut into strips
  • 4 ripe mangoes
  • 4 ripe kiwis
  • juice of one lime

Here is what you do:

  1. In a small sauce pan, mix the water and sugar and bring to a boil. Mix until the sugar is fully dissolved. Add the ginger and turn off the heat. Let infuse for 10 minutes, take out the ginger and let the syrup sit while you prepare the rest.
  2. Wash and peel the mangoes and process them until completely smooth. Pass the processed mangoes through a strainer to remove any fiber. Place the mango purée in the fridge.
  3. Cut the kiwis in half and spoon the flesh into the food processor. Process until smooth.
  4. In a large bowl, mix the mango purée, kiwi purée, lime juice and the syrup. Place in the fridge to cool for at least one hour.
  5. Churn in your ice cream machine according to the machine’s instructions. Place in the freezer in an air-tight container until fully frozen. Enjoy!

This is so great! I served this with some shredded coconut for a perfectly tropical scoop! Straining the mango pulp really helps achieving a smooth texture while the kiwi balances out the sweetness. The ginger kicks in at the end of each spoonful and makes this a really interesting dessert.

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Let me know if you try it out!

2 Ingredient-Mango Sorbet

With the sun out and temperatures starting to rise, I have been craving a nice sorbet. If I was completely honest, I would mention that I love ice cream all year long (we even had a sorbet Yule log for Christmas), but really, the 28C we reached today is the perfect excuse to pull out the ice cream maker I got for my birthday. My very own ice cream maker! This is really exciting, and I have a feeling this machine will be working full time this summer!

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For my first try, I wanted to try out my absolute favourite that I always take when we go out for ice cream: mango sorbet! I love the rich flavour, thick texture and overwhelming sweetness of this frozen desert. When I eat it, I just feel like eating spoonfuls of summer.

After searching the internet for the perfect sorbet recipe proportions, I came to understand that it was really crucial to have the right amount of sugar: too little and you end up with ice, too much and you end up with soup. As this was my first try, I went with the 4:1 ratio, and it worked out very well! No simple syrup required means sorbet is ready in just a few steps!

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Here is what you need:

  • 3 ripe mangoes for 4 cups of mango flesh
  • 1 cup sugar

Here is what you do:

  1. Wash and peel your mangoes and chop them up.
  2. Put in your food processor and process until you get a nice smooth mango purée. Add the sugar while mixing and let the machine work until all the sugar is disolved in the fruit purée.
  3. Add to your ice cream maker (please follow your machine’s instructions), and let churn for 30 minutes. Place in a plastic air-tight container in the freezer until fully set and enjoy!

This is seriously so easy to make and incredibly delicious! So much flavour, so little efforts! If you want an extra smooth texture or if your mangoes are particularly fiber-rich, you can strain the mango purée before churning it.

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Let me know what ice cream recipe you would like me to try out, or what is your favourite ice cream or sorbet recipe!

Overnight Oats, 3 flavours

In an effort to make my life easier, I’m trying to bring more planned meals into the week. One of the things I’m trying are overnight oats.

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Now, I really didn’t know if I would feel okay eating oats in the first place as I am gluten intolerant, but I found that Bob’ Red Mill gluten-free quick oats are okay. More than okay actually: delicious!

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Because I wanted to make this more fun (it is oatmeal after all), I usually plan for different flavours and prepare everything on Sunday night. It usually takes me around 30 minutes, and breakfast for the WHOLE week is done! Oh yes!

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I basically use the same base recipe and add to it to give more flavours.

Here is what you need:

Base Recipe:

  • 1 ripe banana
  • 1-2 tbs chia seeds
  • 1 tbs hemp seeds
  • 1/2 cup quick oats
  • 1 cup almond milk
  • dash vanilla
  • 1 tbs lemon juice

Add-ons:

  1. Tropical flavour: 1/2 diced mango, 2 tbsp coconut shreds
  2. Apple pie flavour: 1/2 shredded apple, dash of cinnamon
  3. Strawberry shortcake: 1/2 cup diced strawberries, 2 tbsp grounded almonds.
  4. Friday special: 2 tbsp coconut shreds, 1 tbsp raw cocoa powder

Here is what you do:

  1. Mash the banana, add the lemon juice and mix in the chia and hemp seeds. Mix well.
  2. Add the oats and milk. Mix until the banana is well combined.
  3. Add fruits and other add-ons. Mix again!
  4. Keep in an air-tight container in the fridge. Let sit in the fridge for at least 2 hours before eating.

I love overnight oats! It is delicious, easy to make, and so simple to prepare ahead of time. I also like how it keeps me full until lunch. It’s also great that I just need to grab a jar every morning. No fretting!

Let me know what your favourite flavour is, and what you like to add to your oats.

 

 

Indian Mango Soft Serve Ice Cream

I am sorry I have not been too active during the last 10 days, but a monstrous cold, night classes and work have prevented me from writing. Anyways, as I was sick, I was looking for and craving sweet refreshing snacks to munch on while still providing me with some vitamin C. I also wanted to experiment with my lovely Magic Bullet (and no, they are not paying me, their device is just awesome). I came up with this! It is super simple, very tasty and packed with vitamin C! It would make a lovely summer treat as well.

Here is what you’ll need:
– 2 cups frozen diced mangoes
– 4 cardamon pods
– 1 piece of cinnamon stick (about 3 cm long)
– 5 peppercorns
– 4 cloves
– 1/4 cup boiling water
– 1/2 soy milk
– 2 tsp of maple syrup

Here is what you need to do:

pretty colors! I used a mix of peppercorns.

pretty colors! I used a mix of peppercorns.

– Let the spices (cardamon, cinnamon, peppercorn and cloves) infuse in the water for about 10 minutes. Let your mangoes slightly defrost during that time as well.
– After 10 minutes, drain and keep the water. Put it in the blender with all the ingredients. If the mangoes don’t fit, just add them little by little.
– Blend away!

yum yum!

yum yum!

This is amazing! It has the consistency of a soft serve/gelato ice cream. It is super yummy and packed with vitamins. What else could you ask for?

I’ll try this out with coconut almond milk next time; I’m thinking the coconut will go perfectly with the mango… 🙂

Stay tuned for an exciting project coming up this week-end 🙂 and let us know if you try it out!