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Sweet treats, Vegan, What's cooking?, Without refined sugar
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Guestblogger and mango and pineapple nice-cream with cinnamon sauce

Last Sunday I was a guestblogger at the Swedish blog Grönt varje dag (translated Greens every day).  A great blog with many nice recipes, all gluten free and with lots of greens in many ways. For the post, I had prepared a delicious mango and pineapple nice-cream with cinnamon sauce and salty pecans. Here you get the translated recipe from the post.
Tina, the creator behind the blog, is an active blogger with many great recipes. We found each other via Instagram and recently I was asked to do a guest post on her blog. That’s always fun to do so of course I said yes!

Since the guestblog is in Swedish (as the complete blog), I decided to translate the recipe here for my readers abroad too.
I prepared this recipe for one of my cooking courses in Sweden a few months ago and the reactions were great. I’m sure you will like the recipe just as much as I and the participants of the course did. Whatever you do, don’t skip the nuts. They make food poetry going straight away!

Read the original post here (in Swedish), link. Gront_varje_dag
Let’s get to work!

Mango and pineapple nice-cream with cinnamon sauce and
salty pecans

Mango and pineapple compote
3,5 oz /100 grams of mango
3,5 oz /100 grams of pineapple
1,1 oz / 30 grams of maple syrup
2 tablespoons lime juice
~0,18 oz / about 5 grams of fresh, grated ginger (about 3 cm)
½ tsp turmeric
1 teaspoon arrowroot
5,3 oz /150 gram cold water

How do I do it?
1. Peel and cut the fruit into smaller pieces. Peel and grate the ginger.
2. Pour the ingredients in a pan  (except the ingredients for the roux) and let it cook until the fruit becomes soft and a bit mushy.  Stir occasionally so it won’t burn.
3. Stir  the ingredients for the roux in a separate bowl until smooth.  Add 2 tablespoons of the finished roux to the compote. Mix well and let it cool off.

The roux makes the compote less loose. If you prefer the compote thinner, just skip the roux. The leftover roux can be kept a few days in the refrigerator and used to thicken soups or sauces if needed.
(Remember that turmeric rub off on everything and everyone, from clothes to tools …)

Salty pecan nuts

1,4 oz / 40 grams of raw pecans
1,1 oz / 30 grams of coconut sugar
A small pinch of salt

How do I do it?
1. Prepare a baking parchment on a plate. Roast the nuts in a dry baking pan gently.
2. When they are almost done, pour in the coconut sugar and a little salt over the nuts. Be careful, it get’s really hot and is ready in seconds.
3. Pour the baked nuts on the baking parchment. Let it cool off and then chop coarsely.
Set aside until serving.

Cinnamon sauce

7 medjoul dates, pitted
1 cup of water
½ cup coconut oil
2 teaspoons of cinnamon

How do I do it?
1. Mix everything until you have a smooth sauce. Set aside until serving.

Assembling the nice cream

3 cups of frozen bananas in slices
The prepared mango and pineapple compote

How do I do it?
1. Add the banana slices to a mixer bowl.
2. Add the cold compote to the frozen bananas in the mixer. Mix a few minutes until you have a smooth nice-cream. If you prefer the ice-cream harder, pour it over in a bowl and place in the freezer.
Serve the ice-cream together with the cinnamon sauce and sprinkled salty pecans on top.

The recipe should be enough for 2-3 portions. Or for 1 huge ice-cream lover♥


Filed under: Sweet treats, Vegan, What's cooking?, Without refined sugar


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