I am not dairy-free, but I am certainly a dairy-free enthusiast.
I have no problem getting by without dairy milk or yoghurt, but cheese is a totally different story, not ready to give up on that one yet.
Getting by without dairy milk is easy as there are so many alternatives to it. It’s a whole new milky world!
My favorites at the moment are unsweetened almond and cashew milk.
But lately I’ve been reading about cashews containing a lot of lectins, which are bad for us.
Should this information be a reason for me to stop eating cashews? Certainly not, because I don’t feel ill effects eating them, but it certainly prompted me not to use them as staple food.
This is why I put myself on a little quest to find another favorite milk.
I have not completed my mission yet, but along the way I found one milk with very interesting taste.
The sweet lupine milk is made from the lupine legume. Unlike the cashew legume it is low on lectins, plus it has very good nutritional profile. It is pretty sweet and has a strong taste. Not really my kind of milk to drink, but I find its richness in taste very interesting ingredient for cooking various recipes. For example it works perfect with carrots and pumpkin (soup, carrot cake etc.).
I thought I give it a chance with a dessert too. I made this mango mousse and I have to say it turned out to be a very interesting combination 🙂
If you totally dislike this milk, you can do this recipe with any other milk, for example almond milk would work perfectly.
Here we go…
Prepare 1 ripe mango (~ 500 g whole), 200 ml sweet lupin milk (shake well) and 1/4 tsp agar agar.
Mix the milk with the agar agar and bring the liquid to a boil over medium heat and then let it simmer to thicken, around 2-3 minutes. (Stir the whole time).
Let the liquid cool a little bit. In the meantime wash, peel and cut the mango. Put it in a blender, pour over the milk and blend until smooth.
Let it cool in the fridge for about 6 hours or over night. In case the mousse gets a little watery or clumpy just mix it again before serving. For this you can use the handheld mixer.
Pour the mousse in serving cups and enjoy it with coconut cream and fresh or dry pomegranate seeds.
For 2 portions:
- 1 ripe mango (~ 500 g uncut)
- 200 ml sweet lupine milk (or almond milk or coconut milk) *
- 1/4 tsp agar agar
- whipped cream (for example coconut cream)
- fresh or dry pomegranate seeds
* I made the mousse with all three different types of milk. The mousse got watery and clumpy only with the almond milk. But after re-mixing it it became smooth and nice again.