Super Natural Food Mango, lime & coconut puddings » Super Natural Food

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I’m holding onto the last bits of the warm weather and  these puddings taste light, tropical and refreshing. The light-coloured agave nectar keeps these a pretty, light yellow and the blended cashews and coconut oil give the mango a creaminess and pudding-like texture without the calories and associated nasties in cream, sugar and gelatine.

MANGO, LIME & COCONUT PUDDINGS

2 MANGOES, PEELED & DICED (RESERVE A FEW CUBES FOR DECORATION) 1/2 CUP CASHEWS, SOAKED IN WATER FOR A FEW HOURS 1/2 TEASPOON LIME ZEST 1 LIME, JUICED 1 TABLESPOON LIGHT AGAVE NECTAR

1 TABLESPOON COCONUT OIL

LIME SLICES & CUBED MANGO PIECES

Strain the water from the cashews. Blend these with the mangoes, lime zest, lime juice and agave nectar in a food processor or blender until smooth. Finally, add the coconut oil in last. I don’t know why, but this seems to give it a smoother texture. Pour into small bowls (I made three), cover and refrigerate for three hours or overnight. Top with a slice of lime and cubed mango before serving.