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Creamy Mango, Passion Fruit and Lime Pots
[Vegan]

JP By: Jo Pratt

Author Bio

A cookbook to suit the whole family’s differing wants and needs, The Flexible Family Cookbook... Read More

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Creamy Mango, Passion Fruit and Lime Pots [Vegan]

Dairy Free

Vegan

Serving up a dessert that’s fresh, light, healthy and fruity is often tricky to find, unless of course it’s a piece of fruit or flavored yogurt. This is where these come in. If you’ve not done it before, you’ll be amazed at just how creamy cashew nuts become when they’re... Read More

Ingredients You Need for Creamy Mango, Passion Fruit and Lime Pots [Vegan]

4.5 oz cashew nuts
2 large ripe mangoes, peeled and stoned
grated zest and juice of 1 lime
2 ripe passion fruit
caster (superfine) sugar or agave syrup to taste, depending on the natural sweetness of the fruit (you may not need any at all)

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How to Prepare Creamy Mango, Passion Fruit and Lime Pots [Vegan]

Soak the cashew nuts in cold water for at least 2 hours, but overnight is fine.
Put the mango flesh in a blender or food processor along with the lime zest, juice and passion fruit pulp. If you prefer to remove the seeds, press the passion fruit pulp through a sieve first. Blitz to a purée. Have a taste and if the purée seems too sharp, then add a little sugar or agave to sweeten. It’s likely you won’t need any at all if the mangoes are naturally sweet enough.
Remove half the fruit purée and keep to one side. Drain the soaked cashew nuts and add to the fruit purée in the blender. Blitz really well, until you have a smooth thick creamy consistency. Continue to blitz if it still seems grainy.
Spoon the fruity cashew cream into glasses or dishes and spoon the remaining fruit purée on top, stirring gently to create a swirly, ripple effect. Put in the fridge to chill for at least an hour. Serve the fruit pots with additional passionfruit pulp and grated lime zest on top.

Notes

Nut-free: swap the cashew nuts for thick coconut yogurt. Stir through half the fruit purée rather than blending it, and spoon into glasses or dishes served with the remaining purée swirled on top. Flavor swap: you can try all sorts of fruit combinations using soft fruits or fruit purées: 200g/7 oz raspberries; 1 banana and grated zest of 1 orange; 250g/9 oz cooked rhubarb purée and diced stem ginger; or 250g/9 oz blackberries and the grated zest of 1 lemon.