If you've ever been fortunate enough to travel to the Caribbean, then this next dessert will remind you of warm tropical evenings spent at the rum bar, sipping rum with just-cracked-open-and-blended fresh coconut milk, and enjoying the local fruits. If you've never been, one bite of this luscious decadence and you can feel what you've been missing.
The key to this recipe is selecting a perfectly ripe mango. Select the perfect mango at the grocer- they should dent slightly when squeezed. You can ripen a mango on the countertop (or quicker in a brown paper bag overnight) if you weren't able to find a perfectly ripe one. It's worth the wait for this dessert, trust me.
This dish is a high raw and vegan dish, meaning that it is good for you! Mangoes are packed with vitamins A, C, E, B-6, potassium, and copper- just to name a few. Plus, they taste awesome. The cobbler is made from pecans and dates- full of vital nutrients our bodies need to be energized. The rum anglaise is made from Tempt's Vanilla Bean Ice Cream- which might taste like a treat, but is made with the milk from a tiny nutritional powerhouse, hemp seed.
Hemp seeds contain all ten essential amino acids, which are the building blocks of protein. They are also rich in omega-3 and omega-6 essential fatty acids, which is almost 3x (three times) the amount in some soymilks and more than double the amount of omega-6′s. Hemp is also high in iron, potassium, magnesium, fiber, phytonutrients, plus natural antioxidants.
So, enjoy your taste of the tropics guilt free. This dessert is as nutritious as it is delicious!
Mango Cobbler - serves 6
Recipe gratitude goes to Ani Phyofor her cobbler recipe, which I have modified into my own below.
2 cups raw pecans
1/2 cup pitted dates
1/4 teaspoon sea salt
1 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
Fresh Nutmeg (one or two slides across a grater)
2 ripe mangoes- peeled and cut into bite size pieces.
To make the crust, use a food processor to process the pecans into small pieces- careful not to over mix. Add remaining ingredients and process until fully incorporated- again, careful not to over mix.
To make the anglaise, put the Tempt into a bowl and let sit on the counter until slightly melted. Add rum and stir until fully incorporated. This will melt the ice cream further, that's perfectly fine. By the time you'll use the anglaise, the ice cream will be melted completely making a lovely rich and creamy sauce.
To assemble, layer the crust and mangoes in a bowl. Top with the anglaise. You can top it with shredded unsweetened coconut flakes for an even more tropical dessert.