A perfect way to enjoy a hot summer day is to prepare a frozen dessert of mango and with the king of fruits ruling the current season. We have decided to make a vegan one at home which can last for up to 5-7 days. Ditch unhealthy fats and calories and tick your vitamin C intake for the day with a refreshing glass of vegan mango served with coconut cream.
Check out the recipe of vegan mango with coconut cream and the health benefits of the fruit below.
3 cups Mango, in cubes
1 cup Cold Water
1/3 cup Sugar
1 Lemon, squeezed
Ingredients for cream:
1 cup Coconut cream
1 tbsp. Corn Starch
1 tbsp. Water
1 tbsp. Sugar
Add lemon juice to the mango cubes and refrigerate for 1 hour. Add sugar to mango and water in a food processor, pulse until soft. Taste and add a bit more sugar if needed.
Place it in a sealed container and freeze (at least 4 hours). Dissolve corn starch in water, heat coconut cream to medium heat in a pot, and add the dissolved corn starch and sugar.
Stir constantly until it thickens. Let it cool. Remove mango sorbet from the freezer and scoop it out. Serve with coconut cream.
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