Mango Avocado Spring Rolls.

I still crave my spring rolls every other day, but peach season is over and I needed to find some alternatives to enjoy one of my favorite dishes.

I came up with using mango in my recipe. It’s sweet enough, juicy and works great with red cabbage and avocado. You have to pick the mango carefully, because sometimes it’s sweet and juicy and sometimes the taste is just plain or too bitter.

To my luck I found the ripe delicious sweet mangoes and couldn’t wait to use them for my rolls.

This time I also used the brown rice paper, it’s more nutritional and it tastes the same. If you have a choice, go with the brown rice paper, otherwise use just the regular one.

This is the one, I used:


I also made some red cabbage salad for my rolls. Feel free to make it to you taste: spicy or mild. I just used some garlic this time, but you can go with some sriracha.

And to the end: You can’t eat spring rolls in a hurry, you just need to sit and slowly enjoy every single bite of them. This dish is always make me happy, because I am satisfied and full pretty fast.

Mango Avocado Spring Rolls.


  • ½ small head red cabbage, shredded
  • ½ medium red pepper
  • ⅓ cup cilantro
  • 2 tablespoons tamari sauce
  • 2 tablespoons lime juice
  • 1 teaspoon olive oil


  • 1 ripe mango
  • 1 ripe avocado
  • 6-8 spring roll wrappers


  1. Cut red peppers into fine strips and combine in a bowl with shredded cabbage and cilantro. Combine tamari sauce, lime juice, olive oil in a jar with lid. Shake on combined and pour over cabbage mixture. Toss and let sit for 1 hour.
  2. Peel mango and cut into ½” thick strips, around pit.
  3. Set up a rolling station with mango, avocado, cabbage mixture, rice papers, a dish of hot water larger enough to hold the spring rolls, and a cutting board.
  4. Soak the rice paper for 10-15 seconds (you don’t want it too soft when taking it out of the water but pliable enough to roll.) Place rice paper on a cutting board and load with cabbage mixture, mango and avocado. Roll, tuck, and fold in sides as you go. Continue with remaining ingredients.



Raw Mango Coconut Lime Tart.

Vegan raw desserts are always interesting and unexpectable, because you never know how it will taste in the end. They are usually easy to make and almost everybody likes them.

Today I will share with you the recipe of Mango Lime coconut tart.

You will probably spend around 20 minutes to make it, and can impress any audience with its taste and flavors.

Coconut Crust:

1.5 cup shredded coconut(unsweetened)

1/4 cup flax meal

9-10 large dates

1tablespoon of coconut oil(melted)

1 teaspoon of vanilla extract

pinch of sea salt


1.5 fresh, young coconut meat( I used 0,5 cup of coconut manna, because I didn’t have the coconut meat)

1 cup fresh mango chunks

1/3 cup lime juice

2 tablespoons of coconut oil

zest of two limes

pinch of sea salt.

1. Blend together the crust ingredients in the food processor until incorporated and moist.

2. Press evenly onto a tart pan with removable bottom( you can also make it like mini tarts). Place in the fridge when making the filling.

3. Make the filling by putting all the ingredients into the food processor. Mix it well.

4. Pour the filling into the chilled tart shell and spread evenly with spatula, then place in the freezer for 3-4 hours until firm.

5.Once frozen, push the removable bottom, and let it stay for 20 minutes before serving.

6.Top with the lime zest, shredded coconut.

These pictures are not ideal, because it was my first try of making it, but the tart is really good. It melts in your mouth leaving some tropical flavors for a while.

If you want to impress your guests and make an easy and delicious dessert, you should try to go with this tart.