Hello everyone! Hope you all had a wonderful weekend. I sure did!
Since I arrived to Victoria, I’ve been really enjoying all the outdoor activities, raw food restaurants and all the amazing vegan food available. We have a great Chinatown here, and my friend Heather and I decided to make a special recipe video a few days ago using some delicious mangoes from there, we decided to make a crumble that turned out amazing!
It is so easy to prepare and we had so much fun making it! Besides being absolutely delicious, it is really simple and you can also serve it in little ramekins for individual portions. It’s so yummy!
NO BAKE Oil & Gluten Free Mango Crumble
By Gastrawnomica and Sweetly Raw
4 Ataulfo mangoes, ripe and cubed
Zest of 1 lime
Juice of 1/2 lime
1/2 cup raw cashews
1/2 cup raw walnuts
1/4 cup dried coconut flakes, unsweetened
1/2 cup packed dates
1/3 cup gluten free oat flour
1/2 tsp vanilla extract
1 tsp water
Pinch of sea salt
Start by putting all your crumble ingredientes in the food processor. Mix until you have a crumble consistency, you want it to be lightly sticky.
In a large bowl, mix your cubed mangoes with lime juice and zest. Put mixture on a square container, covering all edges. Top with nut/date crumble and cover. Refrigerate 10-15 minutes or serve right away if you can’t wait like us!
Feel free to add some berries, a scoop of banana ice cream or drizzle with some raspberry-date sauce like we did! You can keep the crumble on the fridge for up to 4 days.
If you want to try more recipes like this, check out my friend Heather’s website Sweetly Raw. It’s going to make you drool with all the goodies she makes, I’ve tried some of her desserts and they truly taste as good as they look!
Hope you all have a wonderful week, let us know if you like the crumble!
Here’s the recipe vlog we did, you can see the step-by-step (and practice your Spanish at the same time!).