During the June holidays, I’ve devoted a substantial amount to try out several vegan and raw vegan recipes to feed myself as well as the followers on my social media sites and readers like you guys. One of the more popular raw vegan recipes is ‘Nice-cream’ or pure and natural ice cream that is made out of purely living foods. In the raw vegan-sense, it’s actually a blend of frozen creamy fruits like bananas. Whoever came up with the idea of blending frozen bananas to make ice cream is a total genius.
Other than bananas, I learnt that you could simply use any other frozen fruits like strawberries, blueberries, mangoes and even durian! I’ve tried using frozen mango and all I can say this Mango Nice-cream is so freaking delicious,healthy and low in calories that you would want to have this instead of that mango ice cream sold in the tub or cones from the ice cream parlour. The mango flavours are so intense that it leaves you craving for more.
I used very ripe mangoes for this recipe as it is sweeter. And to add more balance to the taste, I made some unsweetened chocolate sauce using raw cocoa powder and drizzled it all over. To add some crunch and texture, I sprinkled some organic pumpkin seeds as well.
When making some Nice-cream at home, it’s best to use a food processor or a powerful blender like Vitamix because normal blenders can’t really handle frozen hard fruits or ice very well. However, I do not own a food processor ( I wish I had one!) so I’m relying on my U-like mini blender to churn the frozen cut mangoes up. I added in some soymilk to make it easier for the machine to work on. I also have to add in some chunks of the frozen fruit, one at a time. The process might take a little longer than usual with the mini blender but you will still eventually get your Nice-cream that melts right in your mouth.
You’re fully a raw vegan, I suggest using your favourite nut milk like almond or cashew milk.
Mango Nice-cream with Chocolate Sauce Recipe
1 ripe Mango
5 tablespoons of soymilk
1 tablespoon of raw cocoa powder
Pumpkin seeds
1. Cut the mangoes into smaller chunks and lay the small chunks on a tray separately. Make sure that the mango chunks are slightly apart from each other.
2. Place the tray of mango chunks in the freezer compartment and leave it there for about 4 hours.
3. Transfer the frozen mango chunks into the blender and blend well til you achieve a smooth and uniform consistency of ice cream. If it is not blending well, add some soymilk. ( Tip: If you are using a mini blender like Nutribullet or Magic Bullet, then add about some mango chunks into the cup and blend it with soymilk first. Blend the mangoes in batches.
The mixture will turn out more like smoothie at first. But as you continue to add more mango chunks, one at the time and blend, it will start to look more creamy and thick. Add and blend more til you achieve that the consistency of the ice cream.
4. Scoop out the mango nice-cream and served it in a bowl or a cup.
5. To make the chocolate sauce, add 1 tablespoon of soymilk to the raw cocoa powder and mix well. Then drizzle the sauce over the ice cream.
6. Lastly, add your favourite toppings like nuts or seeds. Here, I am using pumpkin seeds.
Indulge in your guilt-free Nice-cream that provides your body with ‘nice’ nutrients!
