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Privacy NoticeLooking for a refreshing dessert to enjoy after dinner? This mango sorbet is fresh, tangy and – even better – it’s vegan. Taken from the Dirty Vegan cookbook it’s one of many recipes that illustrate why you don’t have to eat boring food if you choose to wean yourself off meat. This is the perfect way to introduce yourself to Veganuary if you’re keen to give it a go. Here’s how to make it… Mango sorbet Serves 2 Ingredients 3 mangoes, chopped 4 tbsp maple syrup 1 tbsp lime juice, plus extra to serve (optional) Black sesame seeds, to serve (optional) 1. Put the mango in a freezer bag and freeze for 3–4 hours. 2. In a blender, combine the frozen mango, maple syrup and lime juice and blitz until it has a sorbet consistency. If the consistency isn’t right, transfer the mixture to a bowl and freeze for 2–3 hours, until firm. 3. The sorbet can be stored in the freezer for up to 2 weeks. When ready to serve, transfer the sorbet to the fridge and chill for 15 minutes, until slightly softened. 4. Serve with black sesame seeds and lime juice, if you wish.
Fresh and tasty, why not try this mango sorbet?
(Image: Jamie Orlando Smith)
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Here’s another dessert option for you to try and it’s just as tasty! Crème brûlée
This Crème Brûlée is so rich you won’t even know it’s vegan
(Image: Jamie Orlando Smith)
Serves 2 Ingredients 375 ml plant-based cream 150-200g caster sugar 30g cashew nuts 15g cornflour 1 vanilla pod or 1 tsp vanilla extract For the topping 1½-2 tbsp caster sugar Fresh fruit, to decorate (optional) 1. In a saucepan, combine the plant-based cream, sugar, cashew nuts and cornflour. With the back of a knife, scrape out the seeds from the vanilla pod, if using, and add to the pan. If not, add 1 tsp of vanilla extract to the pan instead. 2. Using a hand mixer, blend until the cashews are coarsely ground. Bring to a boil, stirring constantly with a whisk. 3. Pour the mixture into a food processor. Using the smoothie attachment, blitz until smooth. 4. Using a sieve, strain the mixture into 2 ramekins. Chill in the fridge for 4–6 hours. 5. To serve, sprinkle the crème brûlées with the caster sugar. Use a kitchen blowtorch to caramelise the sugar on top. (Alternatively, pop them under a hot grill for about 1 minute. Keep an eye on them – they can burn quickly.) 6. Decorate with fresh fruit, if you wish, before serving.
Taken from Dirty Vegan: Fast & Easy by Matt Pritchard (Hamlyn, £22)
(Image: Jamie Orlando Smith)
Taken from Dirty Vegan: Fast & Easy by Matt Pritchard (Hamlyn, £22)Story SavedYou can find this story in  My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterMore OnFood
