We have ALWAYS used Heilala Vanilla + we are so excited to be working with them!
Heilala is grown in Tonga by a New Zealand family, in partnership with a local family in the village. What we love about this brand is their quality standard + freshness. It is for sure the best vanilla on the market, hands down. FYI did you know vanilla is the only fruit-bearing member of the orchid family!?
Mango with Honey Pops +
Juice of 1 lemon
2cm nob fresh turmeric
1 tsp Heilala Vanilla Bean Paste
3/4c puffed amaranth
1/4c coconut flakes
1 tsp coconut oil
1 tsp honey
pinch of salt
3/4c Raglan coconut yoghurt
1/2 tsp Heilala Vanilla Bean Paste
In a blender add all of the ingredients for the mango mousse and blend until smooth. Leave aside.
For the honey pops, heat a small over over medium heat. Add the amaranth, coconut flakes, coconut oil and salt. Pan fry until the amaranth and coconut flakes begin to go a golden brown colour, 4-6mins. Once you have attached this take off the heat and pour the honey over the pop mixture while it’s still hot. Stir until well combined and set aside.
Add the coconut yoghurt into a bowl and mix in the vanilla paste.
To assemble, we used jars however bowls would work well too! Start by adding some honey pops, followed by the mango mousse then the vanilla yoghurt. Repeat this process one more time.
Jars are best eaten straight away however will last in the fridge for up to 3 days.