Would a cowboy eat it?
Maybe not.
But you definitely should.
Welcome back to 10 Days of Vegan Stampede, an annual feature whereby I veganize some of the wacky and wonderful midway foods at the Calgary Stampede. But why you ask? The answer can be found back at Day 1 – [HERE]. Miss yesterday’s post? Find it [HERE].
Now, onto Day 7!
Day 7: Mango Nice Cream with Cowboy Candy Glaze
This dessert is all things Stampede this year – a little sweet, a little savoury, a little spicy. This recipe is inspired by the Cowboy Candy Mango Soft Serve from the Calgary Stampede: mango soft serve swirl topped with cowboy candy!
If you’ve never heard of Cowboy Candy, it’s just a fancy name for candied jalapenos. I found tons of recipes for them, and I was pretty close to making them from scratch for this. But, what I DID find is a jalapeno jelly, which is basically the same thing, and easily found in the deli section of many grocery stores, next to the habanero jam. Also, now you don’t have to make it. You’re welcome.
My vegan Mango Nice Cream with Cowboy Candy Glaze uses a base of mango nice cream, topped with jalapeno jelly in a Tajin rimmed waffle bowl. It’s so friggen good.
The mango nice cream uses a single banana for texture’s sake, and enough mango that you won’t taste the banana. We’re using a shelf stable coconut “barista blend” beverage, which is sweeter than canned coconut milk so no extra sweetner is required. I suppose the option to use mango sorbet was there but I really think nice cream is, well nicer. If you don’t feel like making the effort, buy a pint and call it a day.
Try my Mango Nice Cream with Cowboy Candy Glaze TODAY; you’ll be so glad you did!
Like this recipe? Share it! Made this recipe? Rate it! Post your comments below, and use the hashtag #10DaysofVeganStampede on social media platforms so I can see your stuff. I’ll see you back here tomorrow for the next installment of 10 Days of Vegan Stampede!
Ingredients
- 1 cup+ sweetened coconut beverage; you may need a little extra for blending. (shelf-stable tetra packs are preferred)
- 1 banana, frozen
- 3 cups frozen mango chunks
- 2 waffle bowls (for serving)
Instructions
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Combine coconut beverage, banana, and mango chunks into a large high-speed blender jar. Blend until smooth, starting on the lowest setting and slowly increasing to remove lumps. If it isn't blending and your blades are just spinning rapidly, add a little extra liquid, ¼ cup at a time.
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Pour into a storage container with lid, and freeze for about an hour to firm it up.
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Use a spoon to spread jalapeno jelly on the outside of the waffle bowl. Dust with Tajin spice mix.
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Divide frozen mango nice cream between two waffle bowls. Top with spoonfuls of jalapeno jelly and more Tajin spice mix. Garnish with a lime slice.
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