Caramel-like salted panela soaked in creamy lime yoghurt over a bed of fresh tangy tart mango topped with lime zest; Mango Parfait.
Succumb to temptation. And, gorge.
This dish will obliterate any belief that vegan food can’t be easy to rustle up.
Make this:
- When you have guests staying the weekend. You have a spanking plan of activities. And, this gorgeous brekkie will kick start your day
- When your new beau/belle has got the come back to bed look. Of course, you will oblige with these Parfait treats in tow. It’s gonna get messy
- When the kiddies are screaming. And, you need a little quick pick me treat. Distract them darling!
Mango Parfait was inspired when I had been attending festivals. I made these little munchkins before we set off on our way. A fun weekend had been planned.
This Parfait is vegan and raw.
What equipment to use
For this recipe, I suggest:
There isn’t any for this one – (other than making the raw crackers; I use dehydrator for those).
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 1 mango
- 50g panela unrefined cane sugar
- 350g vegan yoghurt
- Pinch of salt
- ½ lime, juice and zest
- Whipped cream (optional)
Instructions
- Zest the lime. Set to one side.
- Pour yoghurt into a large mixing bowl. Stir in the sugar. Squeeze in the lime juice.
- Skin and slice the mango. Transfer into serving bowls. Pour over the yoghurt. Its not necessary, but top with whip cream too.
- Serve chilled. Garnish with some lime zest.
Notes
By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".
