Ingredients
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1 ripe but firm mango (about 1 cup), peeled and sliced into small cubes
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1/2 banana (about 1/4 cup), sliced
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1 large frozen mango chunck (thawed; about 1 cup), flesh only
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1/2 teaspoon vanilla extract
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1/4 - 1/2 cup unsweetened coconut flakes, plus more for garnish
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1/4 cup rolled oats, gluten-free if necessary
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1/4 cup raw cashews, soaked in water for at least 2 hours (or overnight)
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2 tablespoons filtered water
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Ice cubes (about 1 cup)
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Optional toppings: chopped roasted almonds, fresh berries, shredded coconut, granola, etc.
Directions
Sub-Title: A Budget-Friendly, Gluten-Free, High-Protein, Kid-Friendly, Low-Carb, No-Cook, Raw, Whole-Foods, Vegan Dessert Recipe That Embodies the Flavors of Thailand!
Description: This creamy mango pudding is the perfect blend of sweetness and tanginess, making it a delightful treat for everyone! It’s also packed with protein, fiber, and essential vitamins and minerals, ensuring you get your daily nutrients without compromising on taste. Best of all, it comes together in just minutes using whole foods and no cooking required!
Serves: 4
Difficulty: Easy
Ingredients:
* 1 ripe but firm mango (about 1 cup), peeled and sliced into small cubes
* 1/2 banana (about 1/4 cup), sliced
* 1 large frozen mango chunck (thawed; about 1 cup), flesh only
* 1/2 teaspoon vanilla extract
* 1/4 – 1/2 cup unsweetened coconut flakes, plus more for garnish
* 1/4 cup rolled oats, gluten-free if necessary
* 1/4 cup raw cashews, soaked in water for at least 2 hours (or overnight)
* 2 tablespoons filtered water
* Ice cubes (about 1 cup)
* Optional toppings: chopped roasted almonds, fresh berries, shredded coconut, granola, etc.
Instructions:
1. In a high-speed blender, combine the drained cashew cream mixture with the thawed mango, banana, vanilla, and salt. Blend until smooth and creamy.
2. Add the ice cubes and pulse until they start to break down, creating a slushie consistency.
3. Pour the mixture into serving glasses or bowls. Top each one with a few tablespoons of unsweetened coconut flakes and additional toppings as desired. Serve immediately.
Note: To make the cashew cream, simply soak 1/4 cup raw cashews in 1/4 cup water for at least 2 hours (or overnight). Drain and discard the water. Then, place the cashews in a high-powered blender with 1/2 cup filtered water and blend until completely smooth and creamy. Strain through a fine mesh sieve if desired.
Steps
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1
Done
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In a high-speed blender, combine the drained cashew cream mixture with the thawed mango, banana, vanilla, and salt. Blend until smooth and creamy. |
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2
Done
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Add the ice cubes and pulse until they start to break down, creating a slushie consistency. |
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3
Done
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Pour the mixture into serving glasses or bowls. Top each one with a few tablespoons of unsweetened coconut flakes and additional toppings as desired. Serve immediately. Note: To make the cashew cream, simply soak 1/4 cup raw cashews in 1/4 cup water for at least 2 hours (or overnight). Drain and discard the water. Then, place the cashews in a high-powered blender with 1/2 cup filtered water and blend until completely smooth and creamy. Strain through a fine mesh sieve if desired. |
