Mango Dessert Cups

What’s Summer in Oz without mangoes?! A perfect fruit which purees up a treat for my mango dessert cups! Making desserts in a cup shape is great because they are great portion sizes for each person and the silicone moulds just peel away when the mix inside is frozen! Decided to pair up this delightful mango puree with some Greek Yoghurt because I love the creamy texture it provides for the base. This recipe contains just 5 ingredients!

Mango Dessert Cups (yields 6)

What you’re going to need

1/2 mango, roughly chopped

1/2 cup Greek Yoghurt (I use Jalna because it’s the one that reminds me the most of Greece)

1 tablespoon maple syrup

1 tablespoon coconut oil

2 tablespoons water

Method

  1. Prepare silicone moulds on a tray that will fit into your freezer.
  2. In a pulse blender, blend mango, water and maple syrup until smooth. Set aside.
  3. In a small bowl, mix the yoghurt and coconut oil until well combined
  4. Pour an even amount of yoghurt into each mould. Continue until all is used. Place in the freezer for about 10 minutes so that it has hardened a bit but not completely solid
  5. Pour even amounts of mango puree into each mould. Freeze for 1-2 hours or until completely set.

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ANZAC Slice

So today it is ANZAC Day in Australia. A special day celebrated on the 25th April each year and this year marks 100 years since the landing in Gallipoli, Turkey. After attending a dawn service, I thought it would be an event appropriate bake today to make ANZAC slice! A modern twist on the traditional ANZAC biscuit! Here is what I came up with!

ANZAC SLICE

What you’re going to need

2 tablespoons olive spread

2 tablespoons maple syrup

1/2 cup flour

1/4 cup dessicated coconut

1/4 cup rolled oats

1/4 cup brown sugar

1 tablespoon water

1/4 teaspoon baking powder

Method

1. Preheat oven to 180 degrees celcius. Line and grease a square tin

2. Melt olive spread in the microwave. Mix in the maple syrup, water and baking powder.

3. Mix all of the other dry ingredients in a bowl. Add the liquid and mix together until well combined.

4. Spread mixture into the base of the tin (Mine was quite a thin layer but that’s how I like them). Bake for 30 minutes (the top should be soft when you touch it and the edges will be crispy)

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