Vegan(Veggie Life) Mango-Tangelo Freeze

[Guest guest]

* Exported from MasterCook *

 

Mango-Tangelo Freeze

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 medium mangoes (or 1 1/2 pounds frozen mango

chunks)

6 ounces (half of a 12-ounce package) firm or

extra-firm lite silken tofu, drained

1/4 cup honey (up to 1/2 cup)

Juice of 1 medium tangelo or orange (3 or

4 tablespoons)

1 teaspoon vanilla

pinch salt

 

If using fresh mangoes, peel and seed them, and cut flesh into chunks. (If

using frozen mangoes, partially thaw them by defrosting in a microwave for 1 to

2 minutes).

 

Place tofu in a food processor or blender. Puree until creamy, about 30

seconds, scraping down sides as needed. Add 1/4 cup of the honey, tangelo

juice, vanilla, and salt. Puree until blended. Add mangoes and puree until

smooth, scraping down sides as needed. If needed, add more honey to taste.

(Mixture should taste slightly too sweet; sweetness will be muted when frozen.)

Cover and chill several hours or overnight.

 

Freeze in an ice-cream maker, according to manufacturer's instructions. Serve

immediately or transfer to a covered container and keep frozen. (Let stand at

room temperature for 20 to 30 minutes to soften before serving.)

 

Description:

" Vegan "

Source:

" Veggie Life, Spring, 2001, page 23-24 "

Yield:

" 1 quart "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 13 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 1g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg

Sodium. Exchanges: .

 

NOTES : The author recommends trying to use a Manila mango because their flesh

is buttery smooth, without any stringiness. If tangelos are unavailable, us an

orange instead. For the best texture, serve the frozen tofu immediately.

Nutr. Assoc. : 0 0 0 0 0 0