Mango, cashew and coconut mousse
by QuintanaRoo of flickr
A gorgeous and ever so simple recipe that's smooth and creamy.
It is also raw and rather healthy. What a winner!
You can serve the mousse by itself, garnished with fruit or as an alternative to soya cream to accompany any dessert to make it extra special.
To make a dessert like that in the photo, you could use a chocolate dairy-free ice cream such as Swedish Glace or Booja Booja. Alternatively, add some cocoa powder to half of the mixture, and layer with the non-cocoa version in a tall glass along with fruit and anything else you fancy.
It's simple to multiply up the ingredients if you need more.
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Ingredients
- 100g dried mango
- 60g cashew nuts
- 40g dessicated coconut
- water
Method
- Place all the dry ingredients in a bowl. Add just enough water to cover them, cover with a plate or foil and soak over night or all day.
- Once soaked, blend everything (including the soaking water) into a thick cream. Add a little more water or blend in two half amounts if your blender is struggling.
Notes
Alternative versions can use any dried fruit. Alternatively use fresh fruit that doesn't need to be soaked, still soaking the nuts and coconut.
Alternative unsalted nuts can be used, such as almonds or macadamias. Adding in a few brazil nuts to the mix will keep the creamy texture and are a wonderful mineral source, including of selenium.
About
- Difficulty: Beginners
- Preparation: Raw
- Provides: 4 servings
- Yields: small servings
- Vegginess:: Vegan
Type
Timings
- Preparation:
- Cooking: 5 minutes
- Total:
Allergy details
Author
This recipe was reproduced with the kind permission of .
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