Homemade Vegan Mango Ice Cream & Red Bean Popsicle

Homemade Vegan Mango Ice Cream & Red Bean Popsicle

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To decide on the flavors, I went for my ultimate childhood favorites: mango and munggo (red mung beans). These two flavors are the most popular ones in the Philippines, along with jackfruit, macapuno, ube, corn, and cheese (yes corn, yes cheese). I used coconut cream as the base instead of soy or almond, which resulted to a gelato like texture: creamy! Add the salt and and vegan butter. Add the arrowroot powder and stir until it’s well incorporated. Let it cool. After about 20 minutes, you could put it in the fridge to cool faster. In a separate pot, heat the agave and maple syrup. Reduce until it’s only 3/4 cup. Turn off the heat and let it cool. Like the coconut cream, after about 20 minutes, you could put the syrup in the fridge to cool faster. Use the other 1/4 cup agave to mix with the mango chunks. Grind the sweetened mangoes in a food processor (don’t pulse, you’d still want bits for some texture). Add the coconut cream to the food processor and continue to grind or chop. You should have a smooth, creamy texture. Transfer the mixture to a bowl and freeze for 2-3 hours. You should end up with a gelato style homemade vegan mango ice cream! You could get the red beans at any Asian or Filipino grocery stores. Put about a tbsp of red beans on each of the mold. Then pour the coconut cream to the mold. Freeze for at least 4 hours. Don’t forget to link back to this post, so that your readers know to come stop by the #icecreamlove event! The twitter hashtag is #icecreamlove . And while at it, have fun exploring the vegan lifestyle. The AstigVegan Pinays:RG Enriquez has learned most of her cooking skills from the world’s best cook, her mom!

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