Chai Donuts Topped with Mango – Ginger – Lime Ice Cream

Heavenly Indian inspired summer dessert made with chai donuts and refreshing mango – ginger – lime ice cream!

This dessert is simply to die for. Creamy and fruity ice cream with hints of ginger and lime, served on top of an Indian chai masala donut… and yeah, let’s finish the dish completely with some extra mango and pistachios. I’m in dessert heaven!

And as an added bonus, it’s actually not at all hard to prepare.

The mango ice cream is a no churn coconut milk based recipe, simple but good. The donuts are baked in the oven, because it’s still summer and I wanted to keep the dessert on the lighter side.

Preparation time for the entire dessert: 30 minutes, not bad at all I should say!? Well, I have to be honest, there is some waiting time involved. You have to be a bit more patient, because the ice cream has to set in the freezer. But it’s inactive time, go read a book or walk the dog, it’s summer!

And then you grab your spoon… The most exotic flavours burst into your mouth! The spices of the chai masala, sweet & juicy mango, refreshing ginger, some tartness of the limes, crunchy pistachios… Oh my, I’m drooling all over my computer as I’m writing this.

I will now leave you, there’s still time to go to the store… and make this dessert! Enjoy!

Take your dessert seriously!

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Chai Donuts Topped with Mango – Ginger – Lime Ice Cream

vegan, soy free

 


 

Ingredients:

For the chai masala:

1 tbsp cinnamon

1 tsp cardamom

½ tsp ginger

¼ tsp black pepper

¼ tsp all spice

For the chai donuts:

Dry:

1 cup spelt flour

¼ cup tbsp coconut sugar

1 tsp baking powder

¼ tsp baking soda

1 ½  tsp chai masala

Wet:

¼ cup neutral oil

¾ cup almond milk

½ tsp vanilla extract

For the Mango – Ginger – Lime Ice Cream:

1 tin full fat coconut milk

4 cups mango, chopped & frozen

¼ cup maple syrup

Zeste & juice of 2 limes

4 tsp freshly grated ginger

Garnish:

Ginger syrup

Fresh mango, chopped

Pistachios, roughly chopped

Chai masala

 

Instructions:

For the chai masala:

Mix the spices in a small bowl. Store in an airtight container or glass jar.

For the chai donuts:

Preheat the oven to 180° Celsius.

Mix the dry ingredients in a bowl. Stir in the wet ingredients.

Spoon the mixture into (silicone) donut moulds (7.5 cm). Bake for 8 minutes or until a wooden skewer comes out clean.

Cool down slightly, remove from the moulds. Cool down completely.

For the Mango – Ginger – Lime Ice Cream:

Add the ingredients for the ice cream to a food processor, blend until smooth and creamy. You may need to stop the processor and move the frozen mango around with a rubber spatula. Leave some structure if desired.

Place into a container with a lid and place in the freezer for about 2 hours.

Assembly:

Place a donut on a plate or in a bowl, add a scoop of mango ice cream, drizzle with some ginger syrup. Top with fresh mango, chopped pistachios and a sprinkle of chai masala. And maybe an extra scoop of ice cream?! I did, why not!?! See pictures for serving suggestions.

Enjoy!

 

Note:

If using a different size donut pan, adjust baking times accordingly.

See my tip in this recipe, to prevent the ice cream from freezing solid. 


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