Summer time always brings fond memories of mangoes. Mangoes with their unique aroma and beautiful colour are so tempting and honestly no one can eat just one. We are always looking out for new interesting ways to have them. Here, we have tried to present a simple and a quick way to consume mangoes which will help anyone who is on gluten-free, dairy-free or sugar-free diet because of health reasons. It can be your perfect breakfast meal or can act as a simple yet sexy dessert on those special dinner events.  For some people it is difficult to consume mangoes because they make you feel very hot as ripe mangoes have a lot of heat in them. For this we will soak them in water for 15-30 mins and are also adding basil seeds or sabja seeds which have a cooling effect. We are using rice vermicelli which makes the whole dish more slurpy and fun and not to forget more fulfilling and most importantly gluten free. We can also add dates in case extra sweetness is needed. However, we are avoiding it in this recipe.
So let us learn how to make this quick and delicious mango noodle bowl.

Ingredients for 2 pax :
Ripe mangoes – 2 (soaked in water for at least 15 mins)
Ghee/extra virgin coconut oil – 2 tsp
Rice vermicelli(cooked) – 1 cup
Cashew nuts, pistachios – 1/4 cup(roasted)
Dates (optional) – 2 pcs finely chopped or as many as desired
Basil seeds(sabja seeds)- 2 tsp
Cardamom –  3-4 pods
Saffron strands – 2-3
Recipe:
1. Cook rice vermicelli according to instructions.
2. Mix 1 tsp of ghee or extra virgin coconut oil in cooked rice vermicelli and gently mix them well with hands.
3. Chop mangoes into cubes.
4. In a bowl, put rice noodles first.
5. Add 1 tsp of basil seeds and saffron strand.
6. Now add 2 tsp of coconut cream and using cleans hands gently mix the cream well in the vermicelli ensuring that you don’t mash the noodles .
7. Add chopped mangoes.
8. Coarsely chop/grind roasted nuts and add them over the vermicelli.
9. Finely ground cardamom seeds and sprinkle them over the mixture at the end. It is better to grind the seeds and not the purchase the powder from the store as most of the times the aroma is completely lost.
You can also add chopped dates in case mangoes are less sweet. Let everything sit for 10 min in the refrigerator. Your super delicious mango noodle bowl is ready to serve. Serve chill.

Recipe with pictures:

1. Cook rice vermicelli according to instructions.
2. Mix 1 tsp of ghee or extra virgin coconut oil in cooked rice vermicelli and mix well.

3. Chop mangoes into cubes.

5. Add 1 tsp of basil seeds and saffron strand.
6. Now add 2 tsp of coconut cream and using cleans hands gently mix the cream well in the vermicelli ensuring that you don’t mash the noodles .
7. Add chopped mangoes.

8. Coarsely chop/grind roasted nuts and add them to the bowl. Also finely grind cardamom seeds and sprinkle them on the top at the end. Keep the bowl in the refrigerator for 10 mins and enjoy it chill.