Mango Ginger Swirls

Mango Ginger Swirl with Coconut Ice Cream

Mango Ginger Swirl
with Coconut Ice Cream

Yes vegans are healthier!  Yes we eat plant-based foods that are nutritious and we love quinoa, kale, beans and tofu!  However, there are still those times when I crave a dessert that is really decadent.  Something really incredible.  This is not to say that raw desserts and really healthy vegan desserts are not wonderful – they are (I absolutely adore raw brownies made with only dates, cocoa powder and walnuts!)  But sometimes I like to make something like this crazy good swirl and I promise, there are no animals harmed in the making of it!   It seems like a long recipe, but it is actually pretty quick to put together and the best thing is you can pop it in the oven while you are eating your dinner and voila, warm dessert is awaiting when you’re ready to indulge!

Mango Ginger Swirls

  • 2 large, ripe mangoes
  • 1 c sugar
  • 1/2 c agave nectar
  • 1/2 c brown sugar
  • 1 3/4 c water
  • 1/4 c vegan butter
  • 1/2 t cinnamon
  • 2 c + 2 T flour
  • 2 t baking powder
  • 1/2 t salt
  • 3/4 c vegan shortening
  • 2/3 c soy milk
  • 1/2 t vanilla
  • 1/4 t ground cloves
  • 3/4 t ginger powder
  • 1 t sugar

Preheat oven to 350.

Peel and dice the mangoes.  In a small bowl, combine the mango with ground cloves and ginger powder and set aside.


In a medium saucepan, combine the cup of sugar, brown sugar, agave, water, vegan butter, and cinnamon.  Bring to a boil and keep boiling for five minutes.  Remove from heat and set aside.

boiling the caramel sauce

boiling the caramel sauce

In a large bowl, combine the flour, baking powder and salt.  Use fingers to blend in shortening until mixture is crumbly.  Add soy milk and vanilla and stir until just combined.

Dough should be crumbly before adding liquids.

Dough should be crumbly before adding liquids.

Lightly flour your work surface and knead the dough 10 times.


Roll it out into a 12” x 12” square.

Sprinkle mango over the dough and sprinkle the 1 t sugar on top.


Roll up into a log, and don’t worry about the mango that will be squeezed out at the end.


Cut into 12 pieces and place in a 9” x 13” pan.


Pour enough of the caramel sauce into the pan to come up almost to the top of the swirls (you should have some left over).

Bake for 50 minutes.


Serve warm.

Great with coconut or vanilla bean non-dairy ice cream!

Serves 12

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