When the Oatly branded product of their Orange Mango oat drink came out, loads were sceptical, is it ‘milky’? Is it ‘juicy’? And some where perplexed altogether (I like the product as it is!). You can find it in the UK at IKEA stores and it’s available from supermarkets here in Sweden.
Oatly Orange Mango Oat Drink. Photo: Oatly
Here is a quick way you can use it creatively. To make a light but sweet kulfi-style Indian dessert.
(Makes 4)
To make you’ll need:
- 200ml Oatly Orange Mango oat drink
- 8tbs Oatly fraîche/ other non-dairy sour cream
- 3tbs coconut chips (optional)
- 3tbs golden syrup/ corn syrup
- Pinch of salt
Simply mix the Fraîche and the syrup together in a bowl and slowly add in the Orange Mango, continuously stirring. Next, add in the coconut chips for added texture and the salt and stir through, then simply pour it into molds. I used silicone cupcake moulds, but feel free to use what you have and place in the freezer for at least 3 hours to set. When ready to serve take them out of the freezer a couple of minutes before you’d like to plate up and de-mould. Serve with fresh fruit, chopped nuts and a sauce. I served them with an easy raspberry and cardamom coulis.
To make:
- 200g fresh or frozen raspberries
- 1tbs icing sugar/ powdered sugar
- 1tsp ground cardamom
- Pinch of salt
To make it couldn’t be any easier. Place all the ingredients into a small saucepan or frying pan and heat on low until the raspberries start exuding their juice. Take off the heat and blend it down with a food processor. Strain out the seeds and pour in a jug. Leave to cool for serving.
To save time, I’d make the coulis whilst the ‘kulfi’s are in the freezer. The result should be a light vegan-alternative to a very rich Indian dessert. Purists will say it isn’t the same as a real kulfi that takes hours, but for a quick, convenient dessert that’s dairy-free it’s not bad at all!
Enjoy!
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