It's mango season! The best season of them all. So I have dedicated my debut recipe to this magical fruit. These delightful treats fall somewhere between mango cheesecake and mango ice cream. They are 100% plant based and you can keep them in the freezer!
Ingredients
1 large mango (or 1.5 medium sized mangoes - if using frozen mango, use 450 g)
1 cup raw cashews
1 cup of desiccated coconut (+ extra for rolling)
1 tsp of Maple Syrup
Juice of half a lemon
Makes 12
Method
Add mango and lemon juice to a food processor or blender, blend on high until smooth.
Add cashews to the mango mixture, blend on high until the cashews are completely blended and the mixture is creamy.
Add the maple syrup and blend on high for 30 seconds.
Add the coconut and blend for a further minute. Scrape the mixture from the sides of the blender or food processor as necessary.
Transfer mixture to a freezer-safe bowl and freeze for approximately 45 mins to firm up.
Roll mixture into balls and coat with the extra coconut. The mixture will likely still be a little gooey, but if it is too difficult to work with, you can add a little more coconut.
Place balls on a tray or freezer-safe plate and freeze for at least 90 minutes.
Remove from freezer 15 minutes prior to serving.
Enjoy!
Note: Blending times may vary depending on your food processor or blender.
If you make these, I'd love to know how they turn out!
Danielle McDonald
Accredited Exercise Physiologist
M.Clin.Ex.Phys (Rehab), AEP, AES, ESSAM
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