Vegan Mango Vermicelli dessert
Fusion vegan mango vermicelli dessert combines tropical mango sweetness with delicate vermicelli noodle texture in perfect tropical harmony.
Ingredients
1 cup = 250 ml
FOR MANGO PUREE
- 2 cup pulp of ripe mangoes
- 3-4 tbsp sugar (or according to sweetness of mangoes)
- 1 tsp Vanilla essence
FOR VERMICELLI
- 1 cup/100 grams Vermicelli (roasted)
- 1.5 cup water
- 4 tbsp sugar
- 1 tsp coconut oil
ADDITIONAL INGREDIENTS
- Chopped nuts of your choice
- Fresh Mint leaves
Instructions
MAKING OF MANGO PUREE
- Take a grinder jar and add mango pulp in it.
- Also add sugar and vanilla essence
- Blended into a smooth puree.
- Transfer the puree in a bowl and place it in the refrigerator so that it get chilled and turns thick as well.
MAKING OF VERMICELLI
- Take water in a saucepan and add sugar and coconut oil in it.
- When water begins to boil, add roasted vermicelli.
- Cook it on low to medium flame.
- When vermicelli turns soft enough to eat, switch off the heat provided entire water is dried up. If still there is some water left, then turn the heat to high and let the water evaporate completely.
- Take the pan of the heat and let Vermicelli cool down completely.
LAYERING
- Take some beautiful glasses and firstly make a base layer of vermicelli.
- Then pour the thick mango puree all over the vermicelli, fill the glass up to the top.
- Lastly garnish with nuts of your choice. We have used cashews and pistachios.
- Decorate with fresh mint leaf.
- Please the glasses in refrigerator for sometime.
- Enjoy chilled.
Video
Notes
- More sweet the mangoes will be, less sugar you will have to add. That's why prefer the ripe to over ripe mangoes.
- If you want to make it vegetarian, you can replace water with milk and coconut oil with desi ghee.
- Instead of tall glasses, prefer to make it in short glasses, because desserts are usually preferred in less quantity.
- It tastes best when served chilled.