Ingredients
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For the cashew cream base:
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1 cup raw cashews (soaked in water overnight or for at least 2 hours)
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1/2 cup unsweetened coconut flakes (for thickening)
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1 mango (ripe), peeled and chopped
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1/4 teaspoon sea salt
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Juice of 1 lime
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Pinch of cayenne pepper
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For the popsicle sticks: optional, depending on your preference
Directions
Subtitle: A Vegan, Gluten-Free, High-Protein, Raw, Seasonal, Spicy Treat, Inspired by Mexican Street Corn!
Description: These creamy and tangy popsicles are made with ripe mangoes, cashews, lime juice, and a touch of heat from Tajín chili powder. The perfect dessert to cool down on hot summer days!
Ingredients:
For the cashew cream base:
1 cup raw cashews (soaked in water overnight or for at least 2 hours)
1/2 cup unsweetened coconut flakes (for thickening)
1 mango (ripe), peeled and chopped
1/4 teaspoon sea salt
Juice of 1 lime
Pinch of cayenne pepper
For the popsicle sticks: optional, depending on your preference
Instructions:
Direction:
1. To make the cashew cream base, drain and rinse the soaked cashews well. Place them in a high-powered blender along with the coconut flakes, mango, salt, lime juice, and cayenne pepper. Blend until smooth and creamy, scraping down the sides as necessary.
Note: If you prefer a thicker consistency, simply use less liquid when blending. If you’d like it more watery, add a bit more water or ice cubes. Adjust to taste!
2. Pour the mixture into popsicle molds and freeze for at least 6 hours or until solidified. Alternatively, you can also pour the mixture into paper cups, insert the wooden or bamboo skewers, and freeze for 2-3 hours before serving.
Note: If using wooden skewers, be careful not to eat them afterward as they may contain harmful chemicals. You can always opt for plastic ones instead.
Total Time: 6 hours (including freezing time)
Difficulty: Easy
Serves: 4-6
Per Serving:
Calories: 110
Fat: 9 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 1 mg
Carbs: 8 g
Fiber: 3 g
Net Carbs: 7 g
Protein: 2 g
Enjoy these delicious and healthy Mango Tajín Cashew Cream Popsicles anytime you feel like indulging in something sweet, spicy, and refreshing!
Steps
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1
Done
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To make the cashew cream base, drain and rinse the soaked cashews well. Place them in a high-powered blender along with the coconut flakes, mango, salt, lime juice, and cayenne pepper. Blend until smooth and creamy, scraping down the sides as necessary. Note: If you prefer a thicker consistency, simply use less liquid when blending. If you'd like it more watery, add a bit more water or ice cubes. Adjust to taste! |
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2
Done
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Pour the mixture into popsicle molds and freeze for at least 6 hours or until solidified. Alternatively, you can also pour the mixture into paper cups, insert the wooden or bamboo skewers, and freeze for 2-3 hours before serving. Note: If using wooden skewers, be careful not to eat them afterward as they may contain harmful chemicals. You can always opt for plastic ones instead. Total Time: 6 hours (including freezing time) Per Serving: Enjoy these delicious and healthy Mango Tajín Cashew Cream Popsicles anytime you feel like indulging in something sweet, spicy, and refreshing! |
