By Tess Challis, Healing the Body
Think of this recipe as a healthy energy treat that can also double as a light, yet thoroughly satisfying dessert. Plus, it’s just perfection on a hot, summery day. Every bite equals four days of summer sunshine!
Purpose
Cashews and coconut are great sources of “good fat” as they contain omegas, medium-chain fatty acids, and are not acid-forming. Mango is tri-doshic, which means that, according to Ayurveda, is great for all body types. The fresh lemon and lime help to alkalinize the body, and are great sources of vitamin C.
Equipment Required
- Good quality blender or food processor
- 9×14 glass baking dish
Ingredients
- 1½ cups raw cashews
- ¼ cup fresh lime juice
- 3 cups ripe mango flesh
- ⅔ cup raw coconut butter
- ½ cup each: fresh lemon juice and raw agave nectar
- ½ teaspoon sea salt
Directions
- If you’re using a regular blender or food processor, you'll need to soak the cashews in water for 8-12 hours (or overnight), then drain and set aside. However, you may skip this step and use unsoaked nuts if you’re using a high-powered blender such as a Vitamix or Blendtec.
- In a food processor or blender, combine the cashews with the lime juice and blend until as smooth as possible. Add the remaining ingredients and blend until very smooth.
- Pour/scrape into a large glass baking dish (lasagna sized, about 9 x 14- inches). Spread out evenly and cover. Place into the freezer for several hours until hardened.
- Cut into 20 squares and serve icy cold, right out of the freezer.
Consumption
- Makes 20 servings
*Image of “mango cookie“ via Shutterstock
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