White Chocolate Mango Paradise Cream

When I started this little dessert project, I didn’t have any idea how it would turn out, if the flavors and textures agreed with each other, and if the result would be presentable at all. Let me tell you, this concoction is a keeper! The sweet and fruity mango flavor blended with chocolaty cacao butter and coconut cream are a perfect match. It’s so soft and silky that you could just keep shoveling it in.

You will need:

• a high speed blender (regular blender might work too, but I can’t vouch for it)
• stand mixer with whisk attachment

Ingredients:

For the blender:

• 3.5 oz (100 g) raw cacao butter
• three 5.4 fl oz (160 ml) cans coconut cream (not coconut milk!)
• 1 large, ripe mango, pitted and peeled (mine weighed about 10 oz/280 g, pitted and peeled)
• scant 1/4 cup (50 ml) maple syrup
• 1 tsp vanilla extract
• 1/8 tsp Celtic sea salt

Toppings:

• shredded, unsweetened coconut
• cacao nibs
• some sprigs of fresh mint

Preparation:

Melt the cacao butter in a water bath or double boiler. Don’t let the water come to a boil!

Place all the  ingredients, including the melted cacao butter, into your blender. Save the topping ingredients for later. Blend at high speed for about 1 minute until creamy and well combined.

Transfer into the bowl of your stand mixer, cover with a plate, and let chill in the fridge overnight or for several hours.

When the mixture is thoroughly chilled and has set quite a bit, attach the bowl to the mixer, and whisk for about 2 minutes. Put the bowl with the whisk attachment into the freezer for 45 minutes. Set a timer!

Now you’re almost there! Use a spatula or spoon to scratch down the insides of the bowl and loosen the frozen cream. Put whisk and bowl back into place and whisk for another minute or 2 until light, airy, and creamy.

Transfer into a serving bowl or individual bowls, and keep covered in the fridge. Garnish with shredded coconut, cacao nibs, and fresh peppermint right before serving and enjoy within 3 days.

Notes:

• If you want to get fancy, you could use melted vegan chocolate as a topping. Blend it with a little bit of virgin coconut oil to make it melt in your mouth.
• You could also add a crunchy touch by toasting the shredded coconut for only a few minutes in a preheated pan. Stir continuously!
• I can also see it layered with some chopped, fresh mango for the perfect tropical paradise touch.