sharing raw, vegan recipes and advice
A wonderful, fragrant sauce I created as a topping for a raw ‘mango with sticky rice’, based on jicama coconut rice. The ‘sticky rice’ part didn’t work, but this mango sauce really did.
½ ripe mango, peeled
1 tablespoon coconut butter*
agave syrup
Blend the mango with a very generous tablespoon of coconut butter, and then add agave syrup to taste. If you want a runnier sauce, blend in a little water, adding it a spoonful or two at a time, until you get the right consistency.
*Coconut butter is whole, blended coconut meat, rather than just the oil. You could try this with coconut oil, but I don’t think it would taste as nice, and it’d be thicker. I use the Artisana brand. (You can, of course, just blend your own coconut!)
Yummies!!!!
That sounds like a sauce I made for a cheescake I made a couple months ago.
Delicious!!