No-Bake Raw Mango Pie Recipe (Vegan, Raw, Grain-Free, Gluten-Free, Soy-Free)
My end-of-summer tribute–a divine raw, vegan, no-bake mango pie. Luscious. Creamy. Velvety. Tropical. Smooth. Unforgettable. A little piece of summer is yours with each delectable bite of this mango-filled nutty crust. This vegan, raw, grain-free, gluten-free and soy-free treat is a must-try. See recipe:
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Mango Panna Cotta
INGREDIENTS FOR 4 SERVINGS:
80g granulated sugar
¼ tsp agar agar powder (1g)
100g dairy-free yogurt
220g soy milk
200g dairy-free cream
½ tsp vanilla extract (optional)
4 strips lemon zest (3g)
For the mango sauce:
100g mango pulp
30g water
STEPS
- Mix half of the sugar with the agar and the other half with the yogurt.
- Grease 4 pudding basins with a clear oil.
- In a saucepan, mix the milk, the cream, the sugar/agar mixture, the vanilla, the lemon zest, and bring to the boil. Simmer for 3 mins while stirring, so that the agar hydrates properly, and then, turn off the heat.
- Add yogurt/sugar mixture into the pan and stir well.
Immediately strain the mixture through a fine sieve directly into the pudding moulds, place the moulds into the fridge to set for a minimum of 3 hours, or even better, 6 hours.
- Once ready, mix mango pulp with water, unmould the panna cotta onto a dish, and serve together with the fruit pure.
SUBSTITUTIONS and TIPS
- Mango pulp is a cheap and delicious option available pretty much anywhere in the world, and it is generally sold by indian food stores. However, this panna cotta can also be served with fruit coulis, chocolate sauce, custard, or simply with some fresh fruit mixed with sugar and left to macerate for 20 minutes, as we did with our cheesecake recipe. Make sure to use simple flavours here, as the hero must remain the panna cotta.
Tropical Paradise in a Dessert: Coconut & Mango Panna Cotta
I will show you a delicious fine-dining dessert with coconut and mango panna cotta, poached raspberries, and caramelized almonds. This tropical combination is just amazing so totally recommend you try it at home guys.
Coconut panna cotta
- 150g of cream
- 150g of cocunut milk
- 20g of dry coconut
- 50g of sugar (or by taste)
- 4g of gelatine powder
Mango panna cotta
- 250g of mango puree
- 50g of cream
- pinch of star anise
- 3g of gelatine powder
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3-Ingredient Mango Delight : The Easiest & Most Delicious Dessert Recipe
3-Ingredient Mango Delight: The Easiest & Most Delicious Dessert You'll Ever Make
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Ingredients:
Mango Puree - 1 Cup
Desiccated Coconut - 1 Cup
Condensed Milk - 1/2 Cup
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Mango Pudding Recipe - Asian Recipe - Pai's Kitchen
This popular Hong Kong style dim sum dessert is incredibly easy to make at home! Fruity, soft, luscious mango pudding, topped with fresh cream and studded with fresh mango pieces. It's sweet, tart, and creamy all at once. Use a ripe, juicy mango for maximum flavour. It's a great dessert to make in advance, not to mention it's a great gluten free option. If you don't eat dairy, you can also make this recipe using coconut milk.
Serve these in cute little containers, or put it in a fun mold and unmold for serving!
EASY MANGO ICE CREAM RECIPE:
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes