Many people buy tropical fruits in supermarkets, and then often don’t know what to do with them – seemed like a good idea at the time! They are not local of course, but most of us like the odd banana. Native to India, they are sweet and fragrant, but difficult to prepare. You could use the glass method to peel the mango (far similar than the hedgehog slicing method). Mango Ice Cream (Addicted to Dates) is a refreshing tropical treat. Just 3 ingredients: mango pulp, coconut cream and vegan condensed milk (Nature’s Charm is a good brand).
Use vegan butters with no palm oil. Keep these recipes away from pets due to toxic ingredients (fruit pips & seeds, dried fruits, nutmeg, fresh dough, chocolate, caffeine, alcohol and xylitol).
Mango Chickpea Curry (Crowded Kitchen) is a cheap and tasty meal, rich in protein and calcium. Ideal for when you can’t afford an Indian take-out, this if filling and quick, ready in 30 minutes. And it tastes just as good the next day.
It may be pink but this Strawberry Mango Smoothie (Crowded Kitchen) enjoys the flavours of both fruits. Easy to whizz up in a blender, ready in seconds.
Easy Homemade Mango Ice Lollies (Crowded Kitchen) only need 4 ingredients, and are a great way to use up leftover fruit, to store in the freezer for hot days. For best ethics, choose coconut milk not harvested by monkeys (Biona and Nature’s Charm are good brands) and use reusable ice-lolly moulds, rather than disposable sticks.
Vegan Mango Cake (Rainbow Nourishments) is very easy to make, and features a plant-based cream cheese frosting. It uses just 10 ingredients, and needs no store-bought egg replacers.
