Mango Burfi

These Indian sweets are just delicious- flavour filled, a tad exotic & wholesomely satisfying too.

Made with oats, cashews, coconut flour & mango pulp they are quick & easy to make & will happily accommodate some tweaking.

1/2 c rolled oats

1/2 c cashew pieces

2/3 c coconut flour

a pinch of salt

1 tbsp coconut oil

1 tbsp honey

 Ground cardamom to taste (crush whole seeds in a mortar & pestle or use ground powder)

1 c ripe mango puree- canned

Grind oats in to a fine flour in a food processor & then dry roast in a skillet for 3 or 4 minutes

(stir often so that it doesn't catch)

Process cashews to a fine crumb, add coconut flour & continue mixing until they too have become a fine flour.

Add to the pan- stir to mix.

Add salt, cardamom, oil & honey & mango puree- comes in lovely large can available from Indian shops.

Continue stirring over a low heat until it all starts to come together & thicken.

There'll come a point where it all seems very thick & smooth & shiny.

You're done.

Pour on to parchment paper & make a nice thick square with a spatula.

Chill for an hour or so, or overnight.

Cut in to small squares when firm.

Keep in the fridge.

I am going to experiment with other nuts such as macadamias & ground almonds next time round. I made the addition of the coconut oil & am glad I did as it made it all lovely & smooth & helps digest the grain.

Catherine

Easiest Ever Mango Ice cream!

This is the easiest ice-cream you could ever make & so super delicious, I can't believe I didn't know about it before now!! Having enjoyed a little pot of mango ice cream at an Indian evening recently, I instantly "got" all the flavours in that first astonishing mouthful.

So here's my take on that amazing-ness.

We enjoy good quantities of healthy fats in our diet so we won't be fussing about the cream component & never buy commercial ice cream, the added sugar I feel is a reasonable amount in the overall scheme of things.

So....

Whip 500 mls of cream until making soft peaks

Add 1/3- 1/2 can of condensed milk (I might try honey next time round but the condensed milk gives such a yummy flavour to the ice-cream)

 Beat in the condensed milk & half a can of mango pulp such as the one in the photo- available at Indian shops & priced at around $5-$7. Can contains 95% mango pulp & around 5% sugar, which isn't too bad really. No other additives. 

Pour in to a large container or lots of small ones for serving.

Please do lick the bowl!

 Cover & freeze for around 12 hours.

 Stand for a few minutes before serving.

 The texture remains soft & creamy & requires no churning or mixing- isn't that brilliant!

Catherine