Mango Millet Dessert. Free From Dairy. Eggs. Gluten.
Good morning all! I’m not sure if Spring has Sprung or not! Trees on one side of the road are stark branches against the grey sky, whereas on the other side the branches are hanging with pretty pink blossom! 🙂 In the morning yesterday the sun was shining, it was warm, daffodils were looking gorgeously spring like,
we had the windows down in the car… then we had a massive hailstorm which settled and looked like snow! Unbelievably it is still in the garden this morning as I write (it’s 10.30am)! I wish just thinking about our changeable UK weather could transport me somewhere sunny! Maybe to the land of Mangoes 🙂 I was fortunate enough to receive these mangoes from a friend who was in Africa and picked them off the trees herself the day she flew home… freshest mangoes I’ve ever eaten! 🙂 This lightly spiced dessert is something which is great in all weathers! You can serve it hot or cold, and dress it up with as many fresh fruits and coulis as you please! Yum!
- 50g millet
- 1/8 teaspoon salt (I use Pink Himalayan)
- 1/8 teaspoon dried mint
- 1/8 teaspoon mixed spice
- 1 cardamom pod
- 150ml water
- 25ml water
- 1/2 teaspoon balsamic vinegar
- 1 teaspoon raisins
- 1 dried apricot diced
- 2-3 almonds chopped
- 1/4 teaspoon coconut sugar
- 40ml coconut milk
- 30g fresh mango diced
- Lightly toast the millet in a dry pan, then add the salt, mint, mixed spice and cardamom and cook for a further minute.
- Add the 150ml water, cover and leave to cook for 5-10 minutes.
- Mix the 25ml water with the balsamic vinegar, lightly heat in a small pan and then add the raisins and apricot. Cook until they are soft and there is no liquid left.
- Add the raisins to the cooked millet and add the almonds, sugar, milk and mango. Combine thoroughly and cook for a couple of minutes (the liquid should be soaked up).
- Remove the cardamom (if you can find it)! Eat as it is or press spoonful’s into ramekins (this made 2 the size in the photo) and turn out. Add any extras/decoration and eat!
Serve & Store
- Dress this dessert up using a small dish to create a pretty mound, then add fresh coulis and a selection of fruits.
- Dress this dessert down and put in a bowl with a dollop of (coconut) cream!
- Serve hot or cold
- Store covered in the fridge and eat within three days.