Tofu Mango Ice Cream Recipes

MANGO ICE CREAM

Steps:

• In a high speed blender or a food processor, add the mango chunks and milk and blend into smaller chunks or until crumbly if using frozen.Add coconut cream, maple syrup and vanilla and continue blending until smooth. Add more liquid and scrape down the sides of the blender, as needed.
• Taste for sweetness and adjust to taste depending on the sweetness of the mango. Pour into a freezer-friendly, airtight container. Transfer to freezer and freeze for 3-6 hours, or until completely frozen. OPTIONAL: To prevent ice crystals from forming, remove container from freezer every hour and use a fork or a whisk to stir mixture until smooth, then place back in the freezer.
• Allow to thaw for 20-40 minutes before scooping.

MANGO TOFU TACOS

Steps:

• Cover the bottom of a skillet with coconut oil; warm over medium heat. Add onion, serrano pepper, and garlic; cook and stir until onion is lightly browned, about 10 minutes. Add tofu; stir to coat.
• Stir cilantro stems, 1/4 package taco seasoning, 1 teaspoon cumin, and 1 teaspoon coriander into tofu mixture; cook and stir until fragrant and tofu is cooked through, about 5 minutes. Add mangos and 1/4 package taco seasoning; cook, waiting 3 to 5 minutes before stirring. Add chili powder and salt; stir to coat. Season with more cumin and coriander if desired.
• Simmer tofu-mango mixture until most of liquid has evaporated, about 10 more minutes. Stir in cilantro leaves 1 minute before serving.

MANGO AND TOFU CREAM

Steps:

• Remove skin and seed from mango.
• Combine the tofu and mango flesh in the blender until smooth and creamy.

MANGO AND BANANA TOFU 'ICE CREAM' WITH RASPBERRY FRUIT LEATHER

Steps:

• Blend together the tofu, bananas and mango until smooth.
• Heat glucose syrup slightly.
• Stir into blended ingredients.
• Finely grate the orange, squeeze the juice, and add to the mixture.
• Freeze in an ice-cream maker, according to manufacturer's instructions.
• If ice-cream machine is unavailable, freeze the mixture in a bowl, allow to semi-freeze and beat again with electric beaters.
• Allow to freeze again until firm and beat again.
• Serve with raspberry leather and fresh fruits of your choice.
• To prepare the raspberry fruit leather, blend the raspberries and sieve through a fine strainer.
• If adding sugar to sweeten, add to the puree and heat until the sugar is dissolved.
• Spread in a thin layer on a silpat (silicon baking sheet available in speciality baking stores).
• Place on a baking tray.
• Allow to dry in a low oven with the door ajar.
• Leave until the raspberry fruit leather can be peeled off the silpat- approximately 6 hours or overnight.
• Tear or cut into pieces to serve.
• Store in an airtight container for upto 1 week.