Raw and delicious mango and coconut vegan dessert

I have recently noticed that the so-called traditional desserts are less popular even among the die-hard desserts lovers who not so long ago, without thinking twice, would have reached for a rich, egg and whipped cream loaded ice cream or pie. A few weeks ago I invited a few friends over and made a cake for them that looked and tasted great but, to my disappointment, some of them didn’t even touch it because it contained eggs, butter and cream. My lesson from that get-together is to always prepare tempting and delicious vegan and gluten free options that will satisfy any palate.

I started experimenting with vegan, plant-based desserts and have to admit that nuts, coconut cream and flesh of raw coconut make perfect ingredients for cream that can be served with seasonal fresh fruits, walnut or hazelnut crisp or homemade preserves.

This refreshing, easy to make dessert is fully vegan and gluten free so it doesn’t carry the guilt factor of regular desserts high in fat and calories. The main ingredient is ripe, sweet and juicy mango layered with coconut/cashew cream topped with toasted coconut chips and garnished with sweet and tart red currants.

Mangoes happen to be still in season, which lasts from January through August. They are available in most grocery stores and at this time of the year are quite inexpensive. If you are new to mangoes; they are ready to eat when soft to touch and yield to gentle pressure. Usually, in supermarkets they are still green, but you can ripen them at room temperature. Once ripe, store them in the refrigerator for up to three days.

Mangoes are not only juicy and sweet but also very healthy and highly recommended by Ayurveda. They are rich in cancer preventing antioxidants, such as beta carotene and vitamin C, low in calories and high in fiber and potassium. They also contain bioflavonoids, the compounds that help plants capture energy from the sun, and when digested they aid our immune system.

Vegan, gluten free

Serves 4               

Equipment: high-speed blender                                
                                                                        Ingredients:                                                  

• 4 ripe yellow mangoes, chopped                 
• 1 cup coconut cream
• 1 cup raw young coconut flesh 
• 1/2 cup cashews
• 1/4 cup agave nectar
• 1 tsp pure vanilla extract
• 3/4 cup coconut chips, lightly toasted
• 1/3 cup red currants, washed 
• peel of 1 orange, grated
• pinch of sea salt to bring out the flavors                 

Preparation:
Prepare the cream by blending coconut cream, young coconut flesh, cashews, agave nectar, vanilla extract and salt in a high-speed blender (like Vitamix) until smooth and creamy. The cream should have a texture of a pudding. You can adjust the amount of agave nectar if 1/4 cup is not enough for your taste.Divide 1/3 of the chopped mango between 4 medium dessert glasses. Spoon a layer of the cream on top of the first mango layer. Repeat layers to have two layers of mango and cream.  On top of the second layer of the cream sprinkle grated orange peel and spoon the remaining chopped mangoes. Top with toasted coconut chips and garnish with red currants or other berries.

Note: 
Imported mangoes may be irradiated or sprayed with chemicals banned in the United States. It's best to buy organic mangoes grown in the United States (in Florida or California). You can ask at the supermarket where the fruits are from.