A full flavoured yet very light and healthy treat. Serve it with a cashew nut cream for extra depth or keep it simple and light.
Course Dessert
Cuisine Asian Inspired, Fusion
Diet Vegan, Vegetarian
Prep Time 15 minutesminutes
Total Time 10 minutesminutes
Servings 4Servings
Author Dea Zoffmann
Ingredients
Ingredients for the mousse:
2largeripe mangoes, about 2 cups
2teaspoonsfresh lime juice
350mlunsweetened almond milk or other plant milk of your choice
1½tablespoons palm/coconut sugar or sweetener of your choice
1teaspoonvanilla extract
1/2teaspoonagar-agar powder
A pinch of turmericThis is for color, not for flavor, so go gently.
Fresh fruit to serve.
Cashew Cream
½cupraw cashew nuts (About 60 grams)
¼ - ½cup unsweetened almond milk
Zest from half a lemon(About 1 tablespoon)
½ - 1tablespoonpalm/coconut sugar, maple syrup or sweetener of your choice
Instructions
In a blender, blend the mango with the lime juice until completely pureed.
In a small pot, gently heat the milk, sugar, vanilla, and agar-agar powder and let it simmer for half a minute.
Remove it from the heat and add it to the mango in the blender and blend until mixed well.Pour into serving glasses and place in the refrigerator for at least an hour until set.
Serve with the cashew nut cream and/or your favorite berries or even more mango.
To make the cashew cream:
Blend all the ingredients in a blender and adjust sweetness to taste. We all have a different idea of what sweet is. Keep in a sealed container in the refrigerator until serving. The cream will keep for a few days, refrigerated.
Notes
Try substituting the mango with about 300 grams of peaches, strawberries, raspberries, blueberries or other soft fruit of your choice.