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!
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.
- Good quality blender or food processor
- 9×14 glass baking dish
- 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
- 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.
- Makes 20 servings
*Image of “mango cookie” via Shutterstock