Mango Dessert Sushi
These mango rolls with coconut rice are an innovative take on traditional sushi rolls and sticky rice with mango. To make these rolls, one main ingredient used is mango, which is transformed into fruit leather by using a dehydrator or an oven at the lowest temperature. It is important to use a silicone mat to ensure easy peeling of the fruit leather. For the coconut rice, sushi rice is cooked with a combination of coconut milk and water. The dessert is not sweetened, yet it is incredibly delicious owing to the natural sweetness of the mango and the creaminess of the coconut milk.
Servings: 4
Ingredients
For the mango sheets (2):
- 2 1/2 ripe mangos peeled, pit removed
For the filling:
- 1/2 mango cut into thin stripes
- For the rice:
- 1 cup sushi rice
- 1 cups coconut milk
- 1/2 cup water
For the chocolate sauce:
- 1.8 oz / 50 g vegan chocolate
Instructions
- Make the mango leather a day ahead. You can store them wrapped in plastic foil in the fridge. To begin, you will need to blend the mango flesh until it is smooth and free of lumps.
- Once you have your puree, spread it thinly onto a non-stick Teflex sheet or silicone mat. The thickness of the puree will determine the drying time of your leather, so make sure it is spread out evenly and is not too thick.
- Next, you will need to dehydrate your mango puree for 6-10 hours at a temperature of 140 degrees F. This can be done in a dehydrator or in an oven on low heat. Keep an eye on your mango leather as it dries to make sure it doesn't become too brittle or over-dried.
- Once your leather is fully dried, remove it from the mat or cut the edges with scissors to create a nice rectangle / square like a nori sheet.
- To begin, start by washing the sushi rice thoroughly to remove any excess starch. This will help prevent it from becoming too sticky.
- Then, in a pot, combine the washed rice with coconut milk and water, and cook over low heat until the rice has absorbed all the liquid. Be sure to check regularly that the rice isn't sticking to the bottom of the pot. If the rice is almost cooked, take it off the heat and let it sit with the lid on for 10 minutes. This allows the rice to steam and become even more tender and fluffy. Fluff with a fork and let it cool.
- To make a mango roll, start by placing, with the shiny side down, a sheet of mango leather onto a sushi rolling mat. Then, spread rice onto the lower third part of the mango sheet, leaving a small border at the bottom. Place thin slices of ripe mango onto the rice. Wet the edges of the sheet with water to ensure it sticks together, and then roll it up tightly using the sushi mat.
- Once you have rolled the sushi, use a very sharp knife to cut it immediately into bite-sized pieces. For the chocolate sauce, simply melt a bar of plant-based chocolate or use your favorite chocolate sauce.