Ice-Cream and Giggles

Mangoes are finally coming back into season, and I am just so darn excited! So naturally I had to make a mango themed post, and I went with mango-yogurt popsicles! I used a soy vanilla yogurt, which is nice, sweet and creamy (for the traditional yogurt lover), but if you were more of a Greek or sour yogurt kind of person (prior to veganism) then plain coconut yogurt might be the best option for you. Apart from yogurt, you only need mango! So yes, this is another two-ingredient recipe! Huzzah! This again is made for my mini popsicles, so I suggest you double it to fit the larger, more traditional popsicle moulds.

Approx. 5 minutes prep, 4 hours freezing time.

Makes 4 mini popsicles

You will need:

1 tub of 175 g vanilla soy yogurt or coconut yogurt
1/2 cup of diced mango (you can use frozen if you don't have fresh!)

1. Layer your popsicle mould with mango and yogurt alternatively until you reach the top and all the mango and yogurt is gone.
2. Place in freezer for at least 4 hours. Serve!

I am currently going through a soy stage at the moment: tofu, soy yogurt, soy cappuccinos.... and the list goes on! I decided to try and make an ice-cream using silken tofu, and it worked so perfectly! The result was a rich, smooth ice-cream reminiscent of those traditional chocolate ice-creams from ice-cream bars. I know at the moment there are heaps of debates regarding the consumption of soy, such as some think it causes infertility especially if it is GM (I typically buy non-GM soy anyway) however, here are a few reasons to try soy/ tofu based ice-cream, and as with anything, moderation is key:

High in protein
High in fibre
It has the BEST texture
Easy to add flavour
Decadent 

= Yummy and beneficial!

So basically: soy based ice-cream is giving you heaps of protein and fibre, it creates a 'dairy' like texture (without actually being dairy!) and it is super easy to add your flavour, as soy is generally tasteless.

You will need:

300 g of non GM silken tofu, patted dry
1/2 cup of melted vegan chocolate
3 tbsp cacao/cocoa
3 tbsp maple syrup

1. Melt your chocolate in a bowl, typically I have it on a med-high heat for 30 secs, take out and stir. Put back in the microwave, heat and repeat until you have a liquid smooth chocolate.
2. Add your tofu to a food processor and mix until smooth. Add melted chocolate, pulse then add the cacao and maple syrup, mix until combined.
3. Pour into a tray and cover with glad wrap, whisking every 30 minutes until ready to serve.