At the start of summer, my family from Ecuador came to visit and we had an outdoor barbecue to celebrate their arrival. Catching up, sharing all kinds of crazy and hilarious stories and just enjoying the company of one another, I always appreciate those nights. We made grilled vegetable salads that were the bomb.com and I also made dessert, this Raw Vegan Mango Ice Cream with Oat Crumble + Homemade Pineapple Flowers.
This dessert was inspired by my weekend at Matthew Kenney Culinary, where I learned how to make the absolute best raw vegan vanilla ice cream and oat crumble that I’ve ever had. After making it at home a few times, and tweaking the ingredients a bit since I didn’t have them all and don’t use agave, my mom suggested I take this vanilla ice cream recipe and use it to try and recreate her famous Mango Ice Cream that my family loves.
Homemade Pineapple Flowers
I wish I could take credit for the idea behind these beautiful little things, but it’s all Martha, she’s the best! I saw these on her site last year when I was trying to figure out what yo make for Christmas dessert, and it has been bookmarked in my browser ever since. I had a ripe pineapple when I was going to make the ice cream, so I thought it would be fun to use the flowers as a garnish.
These are really easy to make, and you don’t need to have a dehydrator to do so! I did mine in the oven. I have a small Nesco Express Dehyrator, which is a round dehydrator that has a cut out in the middle of each tray, so I used baking sheets instead to be able to make more flowers at once. Feel free to use whichever you feel is easiest for you or best suits your dietary preferences 🙂 When dry but still warm, pop them into a cupcake tray and allow them to cool. This gets you that cute curve in the flower.
All you have to do is peel pineapples, slice very thin, place onto lined baking sheets, and bake until dry, flipping every 30 minutes. Mine took a few hours but it wasn’t a big deal. I just set a time to flip and went on with my day to day activities in the house. (Full details in recipe below)
On top of the ice cream?! Oh you fanncyyy huh? Not really actually, I just had a knife, oven, and some patience 🙂 Make this the next time you want to impress someone with fancy shmancy gourmet raw vegan food.
I know that “Raw Vegan Mango Ice Cream with Oat Crumble + Homemade Pineapple Flowers” is a really long name, but I don’t want that to discourage you from making these! You don’t have to make all of the components in one day. In fact, I would suggest you don’t. The ice cream will store perfectly well in the freezer, while the pineapple flowers and oat crumble are fine to sit in an airtight container in the fridge. If you want to speed up the time on the oat crumble, just bake it in the oven rather than dehydrator. It won’t come out exactly the same, but the flavor is equally as delicious. And use the leftover oat crumble on your smoothies, oatmeal, banana ice cream even with some fruit.
For the easiest way to peel and cut your mangoes, check out my tutorial here!
Make sure you tag my Instagram and hashtag #sweetsimplevegan if you recreate any of my recipes! I love to see your photos and share them!
Preheat your oven to 225F and line two to four large baking sheets with Silpats or parchment paper. Alternatively, you can prepare your dehydrator and sheets.
Peel pineapples skin off, making sure to get off the “eyes”. You can use this tutorial for cutting direction.
Slice pineapple very thin and place slices on baking sheets. Cook until tops look dried, flipping every 30 minutes.While in the oven, place a wooden spoon in between the oven door to prevent it from closing. This allows it to work more like a dehydrator.
When about dry, but still warm, grab a cupcake tray and place the slices into the compartments. This will allow for a curve in the flower. This is optional but highly recommended.
Refrigerate in an airtight container until serving.
The number of pineapples will depend on their size and the desired amount of flowers you want to create. Inspired by Martha Stewart and Food52.
2 large ripe mangoes, divided (Learn the easiest way to cut and peel [url:1]here[/url])
1/2 cup coconut meat
1 1/2 cups almond milk, preferably raw
1 1/2 cups raw cashews, soaked for at least 3 hours preferably overnight
4–6 medjool dates, pitted
1/2 tbsp vanilla extract
1/2 cup coconut oil
1 tsp coconut sugar
Pinch of salt
Raw Vegan Oat Crumble
1/2 cup uncooked oats
1/4 cup raw almonds
1/4 cup raw cashews
1 tbsp maple syrup
1/2 tbsp liquid sweetener of choice, such as agave, brown rice syrup, more maple syrup, etc.
3/4 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp ginger
Pinch of salt (optional)
Raw Mango Ice Cream
Peel and dice your mangos, keeping them divided once cut. Set aside.
Place all of the ingredients, except for the mangoes and coconut sugar, into a high speed blender and process until smooth.
Pour into an ice cream maker along with 1 mango. Follow manufacturer’s instructions.
While that is being made, take the remaining mango and place it into a bowl with 1 tsp coconut sugar. This is optional, and isn’t necessary if your mango is very ripe. If it is not, this adds a nice touch of sweetness to the mango chunks that will go into your ice cream.
Once completed, stir in the remaining mango and place into the freezer to firm up until serving.
Preheat oven to 350F. Line a large baking sheet with parchment paper or silpat.
In a food processor, combine all of the dry ingredients, and pulse until broken and almost consistent throughout.
Add in the remaining liquid ingredients and pulse until uniform.
Spread flat onto the lined baking sheet.
Bake for 10 mins, stir, then place back in for another 5 mins.
Remove it from the oven, and allow it to cool for 10 mins.
Once cool, crumble by hand.
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