A delightful gluten-free dessert, this recipe blends the light, tropical sweetness of Australian mango with the delicate nutty flavor of Korean sesame seeds. The combination of rice flour and coconut milk create a light and fluffy texture, creating a surprisingly harmonious dessert.
Table of Contents
🛒 Ingredients
- 100 grams mango puree
- 50 grams rice flour
- 25 grams sugar
- 1 large egg
- 50 ml coconut milk
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- Pinch of salt
- 25 grams chopped pistachios
- 2 tablespoons honey
- 5 grams sesame seeds
👨🍳 Instructions
- Combine mango puree, rice flour, sugar, egg, coconut milk, vanilla extract, lemon juice, salt in a bowl.
- Whisk all ingredients until well combined
- Pour the mixture into a ramekin
- Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, until golden brown and set
- Drizzle the top with honey and garnish with chopped pistachios and sesame seeds before serving.
💡 Pro Tips
- For a richer flavor, use fresh mango instead of puree.
- Toasting the pistachios and sesame seeds enhances their flavor and aroma.
🌟 Ingredient Showcase
Coconut Milk
Creamy base for texture
Egg
Binding agent
Rice Flour
Gluten-free thickener
Vanilla Extract
Aromatic enhancement
Sugar
Natural sweetener
Salt
Flavor enhancer
Pistachios
Crunchy garnish
Lemon Juice
Bright acidity
Honey
Natural sweetener
Sesame Seeds
Nutty Korean flavor