Mango & Kokosnoot Splice Blocks

December 18-19, 2015

On the weekend earlier Christmas, our friends lay on a mango kokosnoot splice jellies but amongst the temperature approaching xl degrees I decided to lay them on ice.

For a vegan together with gluten-free crowd, I adapted a recipe that my grandmother together with Mum both made inwards years gone by. The master copy blends canned mangoes together with saccharide syrup, together with then layers them amongst dairy cream. I couldn't aid noticing that canned mangoes are stored inwards saccharide syrup, together with hence merely used that inwards the fruity layer. I replaced the dairy cream amongst kokosnoot cream, natch.

I couldn't uncovering a perfectly flat spot inwards the freezer to shop my splice blocks, hence the ratio of mango to kokosnoot varied from 1 terminate of the container to the other. I didn't heed inwards the least! They're dense together with total of H2O ice crystals, but sweetness together with soothing inwards the summertime heat. You'd grapple to lay a overnice spoon through them, together with I've been content to swallow them amongst viscid fingers on many afternoons.

Mango & kokosnoot splice blocks

(adapted from a identify unit of measurement recipe, transcribed below)

iii x 425g tin mangoes including the syrup they're stored in 

juice of one-half a lemon

pinch of salt

1 x 400mL tin kokosnoot cream

Line a large baking tray or rectangular lidded container amongst foil.

Place the mangoes together with their syrup together with the lemon juice inwards a nutrient processor or blender. Blend them until real smooth. Place 1 loving cup of the mango puree inwards a bowl; stir the common salt together with kokosnoot cream into this puree. Pour the kokosnoot mixture into the foil-lined tray together with freeze it until firm, or hence iv hours.

Pour the remaining mango puree over the frozen kokosnoot layer together with freeze in 1 lawsuit again until firm, at to the lowest degree iv to a greater extent than hours. Cut the spell into blocks together with serve on a saucer or wrapped inwards paper.

Frozen mango bars
(a recipe inherited from my grandmother together with Mum)

1 1/4 cups sugar
1 tablespoon lemon juice
1 1/4 cups water
iii x 425g cans sliced mangoes, drained
300mL thickened cream

Combine saccharide together with water, stir over depression rut until dissolved. Boil for five minutes or until slightly thickened. Cool.

Blend mangoes, syrup together with juice until smooth. Combine 1 loving cup mango mixture amongst cream. Line lamington pan amongst foil, pour inwards cream mixture. Freeze until firm. Pour remaining mixture over frozen cream. Freeze several hours until firm. Cut into squares.