Mango

Mango Cheesecake

By Leah Itsines from @leahitsines and https://www.leahitsines.com.au

VEGAN MANGO CHEESECAKE! 💛🌟Oh I absolutely LOVEEE this one! It's SUPER delicious, simple and also is GREAT to make in advance, freeze and take out when you have guests or if you want a healthy treat! I used frozen oob organic mango with chickpeas to make the smooth "cheesecake" section & the flavours are delicious! This recipe is vegan and organic!


Serves 6 - 8 individual cakes

Ingredients: 
¾ cup of pitted dates
1.5 cups cashew kernels (un salted) 
6 tbsp. desiccated coconuts (or shredded) 
½ cup natural walnuts 
1 tsp vanilla essence 
4 tbsp. maple syrup
1 cup organic coconut milk 
1 cup frozen OOB organic mango 
½ lime, juiced

Directions: 

  1. Boil water and soak dates for 5 minutes before draining.

  2. In a strong food processor, add drained dates, walnuts, 3 tbsp. of maple syrup and 3 tbsp. of desiccated coconut.

  3. Blend until a chunky, but sticky paste.

  4. Spray a muffin tin with coconut oil to ensure nothing sticks. I used a silicone muffin tin so its super easy to pop out.

  5. Using around 1 tablespoon of mixture, press firmly down on the bottom of the tin to form a base. Set aside.

  6. Wash and clean food processor, ready for the next round of use.

  7. In the food processor, add cashews, 3 tbsp. of maple syrup, coconut milk and the remaining desiccated coconut.

  8. Blend until a SMOOTH consistency, this make take up to 10 minutes. The smoother the better, you don’t want a grainy mixture.

  9. Add the mango in after 5-7 minutes and continue to blend until super smooth. 

  10. Once smooth, fill the remaining space in the muffin tin to the top. 

  11. Freeze overnight with cling wrap and remove 30 minutes before serving.

  12. Serve with another dash of desiccated coconut and some more mango! 

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Vegan Mango Sorbet

By Leah Itsines from @leahitsines and https://www.leahitsines.com.au

This Vegan Mango Sorbet recipe only contains 4 ingredients! And is so damn easy to make! Instead of egg whites, I whipped up the juice from canned chickpeas to make it super light and fluffy - a cool new vegan trick I learnt. You're going to love the mango sorbet. It's refreshing, it's yummy and it's the perfect healthy dessert for summer. Enjoy! 


Serves 4 - 6

Ingredients: 
2 cups of frozen OOB mango 
1/2 cup coconut milk 
1/4 cup chickpea juice (canned) 
1 tbsp maple syrup  

Directions: 

  1. Place frozen mango, maple syrup and coconut milk in a food processor and process until smooth. Transfer to a mixing bowl.

  2. In another mixing bowl using an electric mixer, beat the chickpea juice until light and fluffy (around 5 minutes).

  3. Add the chickpea mixture into the mango bowl and fold through.

  4. Add this mixture into a stainless steel container and cover with plastic wrap. Freeze.

  5. When defrosting, only defrost for 10 minutes outside (room temp) before scooping out. Place back into the freezer once done!

Mango Popsicles

By Leah Itsines from @leahitsines and https://www.leahitsines.com.au

MANGO POPSICLES! I absolutely love having these by the pool in summer! These are a super simple snack that is healthy and that'll cool you down in that super hot heat! I used @ooborganic frozen mango pieces for this and blended with some yoghurt for a creamy ice-cream texture. 


Ingredients: 
2 cups of frozen oob mango
1 cup of organic greek yoghurt 
1 tbsp of honey 
4-5 mint leaves 

Directions: 

  1. Blend all ingredients into a blender until a super smooth paste. 

  2. Pour the mixture into silicone popsicle holders and freeze overnight. These can be frozen for up to 4 weeks (if they last that long!) 

Leah popsicles.jpg

creamy mango raspberry popsicles

By Kelly Gibney

Kelly is a wholefood writer, stylist & photographer based in Auckland, New Zealand.  Food lover first and foremost with the aim  to show people that healthy food can be utterly delicious and full of joy. Find out more about Kelly here: www.KellyGibney.com

Ingredients

Mango layer

  • 250g oob organic frozen mango
  • 1 cup cream (could also use coconut cream)

Raspberry layer

  • 1/2 cup oob organic frozen raspberries
  • 1/2 cup cream (could also use coconut cream)
  • 1 tablespoon sugar

Method

  1. Let the mango pieces thaw for 1 hour before placing in a blender with the cream
  2. Blitz until smooth and pour into 6 popsicle moulds
  3. Rinse the blender and blitz the raspberries, cream and sugar until smooth
  4. Top each mango ice block with an even amount of the creamy raspberry mixture
  5. Place in the freezer until frozen
  6. Ice blocks can be removed from the moulds and stored in an airtight container in the freezer for up to 1 month.
OOB_Mango_low-Res-Mango-raspberry-popsicles3.jpg

    tropical mango coconut bars

    By Buffy from Be Good Organics

    After recovering from Graves disease with the help of a plant-based diet and lifestyle, Buffy founded Be Good Organics so she could share her knowledge and passion about this lifestyle with others. Since then, Be Good Organics has become New Zealand’s most well loved and frequented plant-based blog, with a global audience of now over 150,000. Head on over there now for more deliciously simple plant-based recipes, and easy-to-understand nutritional information! Insta @begoodorganics or www.begoodorganics.com

    Ingredients

    Makes 12. Takes 15 minutes + overnight to set

    Cream Layer

    • 400mL coconut cream
    • 2 tbsp liquid sweetener (eg brown rice malt syrup / coconut nectar)
    • 1 tsp guar gum (optional)

    Mango Layer

    • 3 cups oob organic frozen mango
    • 2 tbsp liquid sweetener
    • 1/2 tsp guar gum (optional)

    Method

    1. Blend cream ingredients on high until super smooth, set aside 1/4 c of the mix, then pour remainder into a lined square tin and place in the freezer for 20 minutes
    2. Blend mango ingredients with the remaining 1/4 c coconut cream, then pour onto the cream layer (once it’s set sufficiently)
    3. Freeze overnight, slice into bars and serve.
      Notes: The guar gum is optional, so you can make without and they’ll still taste delicious, but I’d recommend using it if you can, as it helps to give a traditional creamy ice cream texture, rather than them turning icy.
      For some extra zing, try some mixing a couple of tablespoons of passionfruit pulp into the mango layer before before layering
    3.jpg
    copy-tropical-bar.jpg

      spiced fish tacos with mango salsa

      By Kelly Gibney

      Kelly is a wholefood writer, stylist & photographer based in Auckland, New Zealand.  Food lover first and foremost with the aim  to show people that healthy food can be utterly delicious and full of joy. Find out more about Kelly here: www.KellyGibney.com

      Ingredients

      • 2 tablespoons flour (use tapioca flour to make gluten free)
      • 1 teaspoon curry powder
      • 1/4 teaspoon hot smoked paprika
      • 1/4 teaspoon salt
      • cracked black epper
      • 400g white fish – cut into bite sized pieces

      Raspberry layer

      • 250g oob organic diced mango – cut into small cubes
      • 1/4 medium red onion – finely diced
      • 1 medium ripe (but still firm) avocado – cut into cubes
      • 1 red chilli – deseeded and finely chopped
      • 1 tablespoon fresh lime juice
      • Large handful fresh coriander

      Method

      1. completely thaw the mango pieces
      2. lay out on a tea towel or some paper towels to soak up excess moisture
      3. combine all the salsa ingredients in a bowl. mix well
      4. season with salt and pepper
      5. store in fridge until ready to use
      6. mix together the flour, curry powder, paprika, salt and pepper
      7. toss with the fish until evenly coated
      8. heat 1cm of oil in a saute pan over a medium/high heat
      9. fry the fish in 2-3 batches, cooking for 1-1/2 minutes on each side
      mango-fish-taco-500.jpg

        mango + tumeric sauce

        By Kelly Gibney

        Kelly is a wholefood writer, stylist & photographer based in Auckland, New Zealand.  Food lover first and foremost with the aim  to show people that healthy food can be utterly delicious and full of joy. Find out more about Kelly here: www.KellyGibney.com

        Ingredients

        • 1 bag oob organic diced mango
        • 1 tablespoon lemon juice
        • 1/4 teaspoon ground turmeric
        • 1 tablespoon finely grated ginger
        • 1 teaspoon good quality vanilla essence
        • 2 tablespoons honey
        • 3/4 cup coconut cream
        • 1/4 cup water

        Method

        1. Allow the mango pieces to thaw for at least 1 hour
        2. Place all ingredients into a blender and process until silky smooth
        3. store in a large jar in the fridge for up to 1 week
        mango-sauce.jpg

          mango + passionfruit cake

          By Jordan Rondel from The Caker

          Jordan is based in Auckland and makes the most amazing cakes and recipe books from her cake shop, The Caker. To celebrate the launch of our new organic diced mango, Jordan kindly created mango cakes 4 ways. Find out more on Insta @thecaker or www.thecaker.co.nz

          About The Caker: We sell made to order cakes which are wholesome and delicious – not what you get from your average cake store! We focus on ingredients and taste, and all of our decorations are completely natural. …It’s important to eat the best cake in Auckland.

           

          Ingredients

          Cake

          • 150g butter, softened
          • 150g caster sugar
          • 3 organic eggs
          • 1 tsp vanilla extract
          • 150g plain flour
          • 50g ground almonds
          • 2 tsp baking powder
          • 1/2 cup Greek yogurt
          • 1⁄2 cup passionfruit pulp
          • 100g mango cubes, cut into 2cm cubes

          Icing

          • 150g butter, softened
          • 2 cups icing sugar
          • 125g cream cheese
          • 1 tsp vanilla extract with seeds
          • 3 tsp Fresh-as passionfruit powder

          Decorations

          • 4 tbsp passionfruit curd (store bought)
          • Flecks of edible gold leaf

          Method

          1. Preheat the oven to 180oC fan bake. Line a 22cm cake tin with baking paper, or place 12 cupcake papers in a muffin tray.
          2. In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.
          3. Add the vanilla and then the eggs, one at a time, beating until combined between each addition.
          4. In 2 lots, add in the flour, ground almonds and baking powder. Add the yogurt and passionfruit pulp, and stop your electric mixer once all the ingredients are combined, do not over mix.
          5. Pour the batter into the tin / muffin holes and dot in the mango cubes, pressing them down lightly with a spoon.
          6. Bake for approximately 40 minutes if making a cake (or 25-30 minutes if making cupcakes) until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow the cake/s to cool for around 10 minutes before turning onto a cooling rack.
          7. Meanwhile, make the icing. In the bowl of an electric mixer, beat the butter and icing sugar together until smooth, then gradually add the cream cheese, followed by the vanilla. The icing should be smooth, creamy and thick. Stir through the passionfruit powder at the end.
          8. Once the cake is cool ice the top of the cake with the icing (or pipe onto cupcakes) and decorate with passionfruit and edible gold leaf.
          9. Store in an airtight container for up to 3 days.
          thecaker500.jpg
          mango-cakes-4-ways-passionfruit-300x300.jpg

            mango + coconut cake

            By Jordan Rondel from The Caker

            Jordan is based in Auckland and makes the most amazing cakes and recipe books from her cake shop, The Caker. To celebrate the launch of our new organic diced mango, Jordan kindly created mango cakes 4 ways. Find out more on Insta @thecaker or www.thecaker.co.nz

            About The Caker: We sell made to order cakes which are wholesome and delicious – not what you get from your average cake store! We focus on ingredients and taste, and all of our decorations are completely natural. …It’s important to eat the best cake in Auckland.

             

            Ingredients

            Cake

            • 150g butter, softened
            • 150g caster sugar
            • 3 organic eggs
            • 1 tsp vanilla extract
            • 100g plain flour
            • 50g desiccated coconut
            • 50g ground almonds
            • 2 tsp baking powder
            • 1/2 cup Greek yogurt
            • 160g mango cubes, cut into 2cm cubes

            Icing

            • 150g butter, softened
            • 2 cups icing sugar
            • 125g cream cheese
            • 1 tsp vanilla extract with seeds 3 tsp
            • Fresh-as mango powder

            Decorations

            • Handful of toasted coconut flakes
            • Flecks of edible gold leaf

            Method

            1. Preheat the oven to 180oC fan bake. Line a 22cm cake tin with baking paper, or place 12 cupcake papers in a muffin tray.
            2. In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.
            3. Add the vanilla and then the eggs, one at a time, beating until combined between each addition.
            4. In 2 lots, add in the flour, ground almonds, coconut and baking powder. Add the yogurt and stop your electric mixer once all the ingredients are combined, do not over mix.
            5. Pour the batter into the tin / muffin holes and dot in the mango cubes, pressing them down lightly with a spoon.
            6. Bake for approximately 40 minutes if making a cake (or 25-30 minutes if making cupcakes) until springy to the touch and a skewer inserted in the centre comes out clean.
            7. Allow the cake/s to cool for around 10 minutes before turning onto a cooling rack.
            8. Meanwhile, make the icing. In the bowl of an electric mixer, beat the butter and icing sugar together until smooth, then gradually add the cream cheese, followed by the vanilla. The icing should be smooth, creamy and thick. Stir through the mango powder at the end.
            9. Once the cake is cool ice the top of the cake with the icing (or pipe onto cupcakes) and decorate with toasted coconut flakes and edible gold leaf.
            10. Store in an airtight container for up to 3 days.
            thecaker500.jpg
            mango-cakes-4-ways-coconut-300x300.jpg

              mango + fresh mint cake

              By Jordan Rondel from The Caker

              Jordan is based in Auckland and makes the most amazing cakes and recipe books from her cake shop, The Caker. To celebrate the launch of our new organic diced mango, Jordan kindly created mango cakes 4 ways. Find out more on Insta @thecaker or www.thecaker.co.nz

              About The Caker: We sell made to order cakes which are wholesome and delicious – not what you get from your average cake store! We focus on ingredients and taste, and all of our decorations are completely natural. …It’s important to eat the best cake in Auckland.

              Ingredients

              Cake

              • 150g butter, softened
              • 150g caster sugar
              • 3 organic eggs
              • 1 tsp vanilla extract
              • 150g plain flour
              • 50g ground almonds
              • 2 tsp baking powder
              • 1/2 cup Greek yogurt
              • 8 leaves of fresh mint, sliced very thin
              • 160g mango cubes, cut into 2cm cubes

              Icing

              • 150g butter, softened
              • 2 cups icing sugar
              • 125g cream cheese
              • 1 tsp vanilla extract with seeds
              • 1 tsp Fresh-as mint powder

              Decorations

              • Fresh mint leaves
              • Little flecks of gold leaf

              Method

              1. Preheat the oven to 180oC fan bake. Line a 22cm cake tin with baking paper, or place 12 cupcake papers in a muffin tray.
              2. In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.
              3. Add the vanilla and then the eggs, one at a time, beating until combined between each addition.
              4. In 2 lots, add in the flour, ground almonds and baking powder. Add the yogurt and sliced mint leaves, and stop your electric mixer once all the ingredients are combined, do not over mix.
              5. Pour the batter into the tin / muffin holes and dot in the mango cubes, pressing them down lightly with a spoon.
              6. Bake for approximately 40 minutes if making a cake (or 25-30 minutes if making cupcakes) or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow the cake/s to cool for around 10 minutes before turning onto a cooling rack.
              7. Meanwhile, make the icing. In the bowl of an electric mixer, beat the butter and icing sugar together until smooth, then gradually add the cream cheese, followed by the vanilla. The icing should be smooth, creamy and thick. Stir through the mint powder at the end.
              8. Once the cake is cool ice the top of the cake with the icing (or pipe onto cupcakes) and decorate with fresh mint and edible gold leaf.
              9. Store in an airtight container for up to 3 days.
              thecaker500.jpg
              mango-cakes-4-ways-fresh-mint-300x300.jpg

                mango + kaffir lime cake

                By Jordan Rondel from The Caker

                Jordan is based in Auckland and makes the most amazing cakes and recipe books from her cake shop, The Caker. To celebrate the launch of our new organic diced mango, Jordan kindly created mango cakes 4 ways. Find out more on Insta @thecaker or www.thecaker.co.nz

                Ingredients

                Cake

                • 150g butter, softened
                • 150g caster sugar
                • 3 organic eggs
                • 1 tsp vanilla extract
                • 150g plain flour
                • 50g ground almonds
                • 2 tsp baking powder
                • 1/2 cup Greek yogurt
                • 2 kaffir lime leaves, sliced very thin
                • 160g mango cubes, cut into 2cm cubes

                Icing

                • 150g butter, softened
                • 2 cups icing sugar
                • 125g cream cheese
                • 1 tsp vanilla extract with seeds 3 tsp
                • Fresh-as mango powder

                Decorations

                • finely grated zest of one lime
                • Little flecks of gold leaf

                Method

                1. Preheat the oven to 180oC fan bake. Line a 22cm cake tin with baking paper, or place 12 cupcake papers in a muffin tray.
                2. In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.
                3. Add the vanilla and then the eggs, one at a time, beating until combined between each addition.
                4. In 2 lots, add in the flour, ground almonds and baking powder. Add the yogurt and sliced kaffir lime leaves, and stop your electric mixer once all the ingredients are combined, do not over mix. Pour the batter into the tin / muffin holes and dot in the mango cubes, pressing them down lightly with a spoon.
                5. Bake for approximately 40 minutes if making a cake (or 25-30 minutes if making cupcakes) or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow the cake/s to cool for around 10 minutes before turning onto a cooling rack.
                6. Meanwhile, make the icing. In the bowl of an electric mixer, beat the butter and icing sugar together until smooth, then gradually add the cream cheese, followed by the vanilla. The icing should be smooth, creamy and thick. Stir through the mango powder at the end.
                7. Once the cake is cool ice the top of the cake with the icing (or pipe onto cupcakes) and decorate with lime zest and edible gold leaf.
                thecaker500.jpg
                mango-cakes-4-ways-kaffir-lime-300x300.jpg