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Love is a fruit in season at all times, and within reach of every hand - Mother Teresa

VEGAN MANGO & TURMERIC PANNACOTTA

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Mangoes are such a sunny fruit, evoking memories of hot summer days. To celebrate summer and keeping with the idea of very little prep in the kitchen, I’ve created a dessert that takes less than 15 minutes to make and tastes delicious. The mango pannacotta also looks appealing in pretty glass drinking glasses or vintage cups.

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Agar agar is a gelatinous substance derived from plants, which can be found in Asian supermarkets, health food stores or online, as flakes or powder. It has no taste, odour or colour and sets more firmly than gelatin and can even set at room temperature.

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Health benefits:

·       Many studies have suggested that increasing consumption of plant foods like mangoes decreases the risk of obesity and overall mortality, diabetes, and heart disease and promotes a healthy complexion and hair, increased energy, and overall lower weight.

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MANGO & TURMERIC PANNACOTTA

V, RSF, DF

Makes 6 glasses

 

¼ cup water

1½-2 teaspoons agar powder

2 heaped cups mango flesh

400 ml almond milk

¼ cup (60 ml) rice malt syrup

½ teaspoon ground turmeric

Pour water and agar powder into a saucepan and bring to the boil over a medium heat, reduce to a simmer and stir until it begins to thicken, approximately five minutes. Into a blender, add all the ingredients and blitz on a high speed until smooth and creamy. Pour mixture evenly into 6 glasses or vintage teacups and chill in the fridge for 2 hours until set. Serve and enjoy!