It is a wonderful alternative to caramel or chocolate sauce, with vibrant Sumo Citrus Juice.
Here the sauce is served with banana mango nice cream topped with more Sumo Citrus slices for a comforting bowl of refreshing goodness. The butter is optional and adds a delicious depth of flavor. As the sauce cools, it thickens, so be sure to serve the sauce warm or room temperature.
Juice of 4 Sumo Citrus (approx. 1 cup juice)
2 tbsp agave nectar
¼ cup sugar
1 tsp lemon zest
2 tsp plant-based butter, optional
1 Sumo Citrus, for serving
Shredded coconut for serving
Banana Nice Cream
¾ to 1 cup plain unsweetened almond milk
3 frozen bananas, cut in chunks
10 oz. frozen mango pieces
In a small saucepan, add the Sumo Citrus juice, agave nectar, and sugar. Stir well and bring to a boil. Boil for 8 – 10 min, stirring occasionally, until the sauce has thickened to a syrup consistency. Remove from heat. Stir in lemon zest and plant-based butter if using.
Meanwhile, add ¾ cup almond milk, banana, and mango pieces to a blender. Blend until smooth, scraping down sides if needed and slowly adding more almond milk. Serve drizzled with orange sauce, Sumo Citrus chunks, and shredded coconut.
Drizzle nice cream with orange sauce.