other fruits/mango

mango

Mango sesame rice pancakes

20 minutes - 12 servings 1of1s

Black sesame rice pancakes, with a generous dollop of mango. Because sometimes, we all need a break from maple syrup.

Made matcha rice pancakes for Devine a few days ago, since I made a double recipe we ended up having left-over batter. It doesn't keep well, so we ate it that same night. I paired the remaining 2 pancakes with a bit of fresh mango and MAN! It tastes so damn GOOD together!

I made it into a recipe, but used ground black sesame instead of matcha. The nutty taste of sesame paired with mango is perfect. Dressing pancakes with maple syrup is fine, but the sugar high i get after is not. I feel like my heart is going to burst out of my chest, 'alien-style'.

No one likes that, i'd like my innards to stay where they are thank you!

Using fruit, instead of syrup is a good way to cut down on sugar. Mangos are sweet enough as is.

Mango ice cream with black sesame syrup

120 minutes - 2 servings 1of1s

Fancy it up with some easy-to-prepare mango ice cream with black sesame syrup! Made using only 4 ingredients, for colour enthusiasts!

Internet is full of recipes using just fruit for ice cream, yep this recipe is one of 'those'. I've made ice cream with other bases, like banana or coconut milk. Both are good dairy-free alternatives. Full fat coconut milk is expensive, so i don't use it too often. You need it to be full fat, otherwise it wont freeze well. I learned it the hard way. Using just 1 fruit is nice, because of how little preparation is required. Whether you're using bananas, watermelon, strawberries... all you need to do is cut the fruit up into chunks, and freeze it for a few hours. Depending on the fruit, it may take longer. Also, if like me, you don't have a food processor, you can cut it up into smaller chunks to make it easier to break down with an immersion blender.

I like making syrups, or juice reductions a lot. It's simple, and you can use it in many other recipes afterwards! Reductions that aren't sweetened with sugar, you can use as add-on to sauces, or alone as a 'glaze'. My fridge has 3 different syrups in it right now.

'What are those?' Devine would ask.

'EXPERIMENTS' I would reply, wiggling my digits about, in a creepy fashion. 'You shall seeeee, oh yes, oh yes. YES. You shall seeee.'

I used a technique that Mike Case came up with on his blog Disco Ginferno, he made a white sesame syrup to use in cocktails! I liked not requiring a blender to make it, blending sesame seeds into a smooth liquid is hard. My immersion blender can't grind seeds finely. Boiling the seeds, and then straining them out is simple. And since you can re-use the seeds afterwards, there's no waste! The fact the seeds are toasted beforehand helps to bring out the nutty flavour, so whatever you do, don't skip that step!

Recipes

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Ingredients

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