Saturday, March 20, 2010

Mango Cobbler with Coconut Cream Ice Cream (vegan)

Just look at that warm, delicious comfort all in one. And, it's vegan. Don't tell your friends :) Unless they are the kind of friends that are crazy in love with whole nutritious foods and eating for the love of your body and soul. Then well, maybe you can share your little secret because they will be wondering what is in that goodness?! And when they can make it next?! It's true. It's that good and wonderful, no exaggerations here. Just the good to honest truth, my friends. So I suggest you start searching for the perfectly ripe and ready mangoes now, just stop reading and run to the store, and then we can carry on with the recipe that will change your life.
Well, now that you are ready for this, I will share. The beauty is that it is truly simple. Not too many ingredients and not anything that you will regret adding to your life. Just wonderful almonds, mangoes, and coconut... really this is the kind of recipe that you serve as desert one night, but eat for breakfast the next morning ;) I'm just saying that for your added personal benefits. And, if you can make it stick around for seconds, it's a very versatile meal. Ok, hopefully you know that your meals consist more than this dish, but in all seriousness, this desert will feed your nutritious needs and will have you dreaming for more while you sleep.
Ok, so the creation starts with the mangoes. Make sure you slice and dice ripe mangoes that are a bit squishy to touch, and that when you cut into them will give you a little extra juice to spare. Ripe mangoes will let you peal them as well. Cut into one side and then pull on the skin and it will peal to the other end. Try it, it is really easy. Then cut vertically and horizontally and then cut to the seed. You will end up with about a cut of sliced and diced mango. Get all of the mango meat you can from the seed and then squeeze the seed to get off any extra juices or straggling flavor. This recipe calls for 5 cuts of cut mangoes, or 5 fresh and ripe mangoes. Here's the rest of the secret recipe you will need to make this...

Mango Cobbler Recipe
5 cups (5 mangoes) diced, sliced and juiced
3 TB of agave nectar (or maple syrup or honey would work too)
2 TB of tapioca flour
1/4 cup of lemon juice, or 1 freshly squeezed lemon
1 ts. ground cinnamon
1 ts. ground nutmeg
1/4 ts. of ground cardamon
Mix the filling all together in a 9x13 baking pan. Just dump the rest of the ingredients on the mangoes, and then thoroughly mix it all together with clean hands. Get all those spices and flavors mixed well and then make the topping...

2 cups of ground almond meal (use 2 cups of raw almonds and grind them in a food processor or coffee grinder to end up with a nicely ground meal of almonds)
1/2 cup of sweet rice flour
1/2 cup of sucanat (unrefined cane juice powder) or 1/3 cup of agave nectar will work too...
1/2 ts. of sea salt
1 ts. of ground cinnamon
1/2 cup of melted unrefined coconut oil
optional: 1 ts. of pure vanilla

Mix all the topping ingredients together in a bowl and then pour the crumbly mixture over the mangoes filling in the 9x13 pan. You may need to pat down the topping a bit to make sure you got in all together and ready for baking.

Bake in a preheated 350 degree oven for 1 hour. And when you see the bubbling filling coming over the crispy golden topping. Pull from the oven, let it cool 15-20 minutes and then serve perfectly warm. If you want to bake a head of time and then warm to serve to friends later. Warm in a 200 degree oven for 15 minutes and then serve.

It is as easy as:

Coconut Cream Ice Cream
3 frozen banana chunks
1 can coconut milk
2 TB of agave nectar
1 ts. of vanilla

The above ingredients could easily be doubled to serve more than 2-3 people. Put all the ingredients in a blender or food processor and make sure it is whipped up good. Then pour into an ice cream maker and churn for 30-60 minutes until it is scoop-able. Or if you do not have an ice cream maker, then pour the mixture into a stainless steal or glass bowl and put in the freezer for 60-120 minutes until it has firmed up and you can use a regular ice cream scooper to get a solid ball of ice cream to top your favorite dessert. Or if you were just making it to eat it all, this is when you would want to grab a spoon and go for it.

But back to the mango cobbler...scoop a spoonful of cobbler and a spoonful of coconut cream and let it sit a second, and then enjoy! You will have to refrain from licking the plate with company. You will want to share this one with friends because there is danger you might eat the whole dish. I suggest you share with your favorite friends and then you can all lick the pan.
There is a moment of pure bliss with this one, so I hope you try it and enjoy! And don't give up on eating healthy just because you cannot enjoy good deserts. That is simply just not true after this one. I have a friend on the last stages of a detox elimination diet and she was even able to indulge with the rest of my friends. All good ingredients. So, don't take it from me, try it and love it.

I hope you find rest and peace this beautiful spring weekend.
(Even though we do have a little snow on the ground here in Michigan, I am sure sun and growing lillies is just around the corner).

Much love to you!


  1. I love mango, and I particularly love mango and coconut together. But this? This is unheard-of-ever-before sublime!

  2. Like all your recipes, this looks delectable! Aren't mangoes amazing? Great ice cream idea too :) If I could eat bananas, I'd be all over it.

    I gave you a Happy 101 Award! It was given to me, and now I am passing on the joy. Follow the link to my blog for all the details!

    Have a wonderful day :) - Kim |

  3. Kim, I love your blog and recipes as well. Thanks for sharing... oh and p.s. I added you to my blogroll, I want to keep up better. :) Hope you are well, and thanks again for sharing. Much love.