Watch our recipe on our YouTube channel. Yummy recipes will be coming your way soon. Coco Mango Tango is a delicious dessert that is easy, simple, and quick – you’ll love it.
During mango harvesting season, I remember sitting on the branch of a mango tree, plucking the ripest fruits and devouring them. Who doesn’t love mangoes? In India, mangoes are known as the king of fruits, and this recipe celebrates their sweet, rich flavor.
Coco Mango Tango is a perfectly blended, super healthy treat for any occasion, especially for those with a sweet tooth. The rich blend of cocoa and mango, complemented by a touch of lemon, delivers an explosion of flavor.
The applications for mango flavor in desserts are vast – from baked goods like pies, cakes, and sweet breads to frozen treats like sherbet and sorbet, mango adds a unique and spectacular touch.
Coco Mango Tango
Coco Mango Tango is a perfectly blended, super healthy treat for any occasion, especially for those with a sweet tooth. The rich blend of cocoa and mango, complemented by a touch of lemon, delivers an explosion of flavor.
Ingredients
- Nutty crust base:
- 1/2 cup almonds, roasted
- 1/2 cup hazelnuts, roasted
- 1/2 cup cashew nuts, roasted
- 1/4 cup raisins
- 1/4 teaspoon salt
- The filling:
- 1/2 cup coconut cream
- 1 tablespoon coconut butter
- 2 medium ripe mangoes, sliced
- 3 tablespoon rice syrup (if not available, use maple syrup, stevia, or any other sweetener)
- Juice of one lemon (optional)
- Topping:
- 1 cup wild berries, coconut flakes, or chips
- 1/2 cup shifted carob or cacao powder for the surface
- Zest of one lemon
Instructions
Place all the roasted nuts and raisins intended for the nutty crust base into a blender and pulse until a coarse powder forms. Be careful not to over-blend to avoid a pasty consistency.
Divide the mixture evenly among four clear glass cups and press gently to form the base.
In a blender, combine the coconut cream, coconut butter, sliced mangoes, rice syrup, and (if using) lemon juice. Blend until the mixture is smooth to create the filling.
Pour the filling into each cup with positive energy and care.
Using a fine strainer, gently sift the shifted carob or cacao powder over the surface of each cup.
Sprinkle lemon zest (or grate the lemon skin directly) over the top.
Finish by garnishing with wild berries, coconut flakes, or chips, and enjoy your treat!
Nutrition
-
587.3 Calories
-
60.1g Carbohydrates
-
0.0mg Cholesterol
-
25.8g Fat
-
7.3g Fiber
-
10.3g Protein
-
50.0mg Sodium
-
0.0g Trans fat
Notes
Feel free to experiment with any topping of your choice.
This recipe highlights the delicious mango flavor and its inherent sweetness. Enjoy the tropical twist that mango brings to this dessert!
The applications for mango flavor in desserts are vast – from baked goods like pies, cakes, and sweet breads to frozen treats like sherbet and sorbet, mango adds a unique and spectacular touch.
Coco Mango Tango
Coco Mango Tango is a perfectly blended, super healthy treat for any occasion, especially for those with a sweet tooth. The rich blend of cocoa and mango, complemented by a touch of lemon, delivers an explosion of flavor.
Ingredients
- Nutty crust base:
- 1/2 cup almonds, roasted
- 1/2 cup hazelnuts, roasted
- 1/2 cup cashew nuts, roasted
- 1/4 cup raisins
- 1/4 teaspoon salt
- The filling:
- 1/2 cup coconut cream
- 1 tablespoon coconut butter
- 2 medium ripe mangoes, sliced
- 3 tablespoon rice syrup (if not available, use maple syrup, stevia, or any other sweetener)
- Juice of one lemon (optional)
- Topping:
- 1 cup wild berries, coconut flakes, or chips
- 1/2 cup shifted carob or cacao powder for the surface
- Zest of one lemon
Instructions
Place all the roasted nuts and raisins intended for the nutty crust base into a blender and pulse until a coarse powder forms. Be careful not to over-blend to avoid a pasty consistency.
Divide the mixture evenly among four clear glass cups and press gently to form the base.
In a blender, combine the coconut cream, coconut butter, sliced mangoes, rice syrup, and (if using) lemon juice. Blend until the mixture is smooth to create the filling.
Pour the filling into each cup with positive energy and care.
Using a fine strainer, gently sift the shifted carob or cacao powder over the surface of each cup.
Sprinkle lemon zest (or grate the lemon skin directly) over the top.
Finish by garnishing with wild berries, coconut flakes, or chips, and enjoy your treat!
Nutrition
-
587.3 Calories
-
60.1g Carbohydrates
-
0.0mg Cholesterol
-
25.8g Fat
-
7.3g Fiber
-
10.3g Protein
-
50.0mg Sodium
-
0.0g Trans fat
Notes
Feel free to experiment with any topping of your choice.
This recipe highlights the delicious mango flavor and its inherent sweetness. Enjoy the tropical twist that mango brings to this dessert!
The applications for mango flavor in desserts are vast – from baked goods like pies, cakes, and sweet breads to frozen treats like sherbet and sorbet, mango adds a unique and spectacular touch.
Coco Mango Tango
Coco Mango Tango is a perfectly blended, super healthy treat for any occasion, especially for those with a sweet tooth. The rich blend of cocoa and mango, complemented by a touch of lemon, delivers an explosion of flavor.
Ingredients
- Nutty crust base:
- 1/2 cup almonds, roasted
- 1/2 cup hazelnuts, roasted
- 1/2 cup cashew nuts, roasted
- 1/4 cup raisins
- 1/4 teaspoon salt
- The filling:
- 1/2 cup coconut cream
- 1 tablespoon coconut butter
- 2 medium ripe mangoes, sliced
- 3 tablespoon rice syrup (if not available, use maple syrup, stevia, or any other sweetener)
- Juice of one lemon (optional)
- Topping:
- 1 cup wild berries, coconut flakes, or chips
- 1/2 cup shifted carob or cacao powder for the surface
- Zest of one lemon
Instructions
Place all the roasted nuts and raisins intended for the nutty crust base into a blender and pulse until a coarse powder forms. Be careful not to over-blend to avoid a pasty consistency.
Divide the mixture evenly among four clear glass cups and press gently to form the base.
In a blender, combine the coconut cream, coconut butter, sliced mangoes, rice syrup, and (if using) lemon juice. Blend until the mixture is smooth to create the filling.
Pour the filling into each cup with positive energy and care.
Using a fine strainer, gently sift the shifted carob or cacao powder over the surface of each cup.
Sprinkle lemon zest (or grate the lemon skin directly) over the top.
Finish by garnishing with wild berries, coconut flakes, or chips, and enjoy your treat!
Nutrition
-
587.3 Calories
-
60.1g Carbohydrates
-
0.0mg Cholesterol
-
25.8g Fat
-
7.3g Fiber
-
10.3g Protein
-
50.0mg Sodium
-
0.0g Trans fat
Notes
Feel free to experiment with any topping of your choice.
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