Raw Mango, Lime & Coconut Puddings

By • April 11, 2014 5 Comments

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Author Notes: Creamy dairy free and raw vegan tropical puddings.Adrianne Barba

Serves 4

  • 2 mangoes, peeled & cubed
  • 1/2 cup cashews, soaked in water for a few hours
  • 1/2 teaspoon lime zest
  • 1 lime, juiced
  • 1 tablespoon light agave nectar
  • 1 tablespoon coconut butter
  1. Strain the water from the cashews.
  2. Blend these with the mangoes, lime zest, lime juice and agave nectar in a food processor or blender until smooth.
  3. Finally, add the coconut oil in last. I don’t know why, but this seems to give it a smoother texture.
  4. Pour into small bowls, cover and refrigerate for at least three hours or overnight. Top with a slice of lime and cubed mango before serving.
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Comments (5) Questions (0)

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about 1 year ago Kathrine

Your ingredients state cocoa butter, but you tell us to stir in the coconut oil... Which is it -- Cocoa butter or cocoa oil? Thanks.

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about 1 year ago Adrianne Barba

Oops, sorry about the confusion. Coconut oil and coconut butter are the same thing (oil when liquid in warm weather, butter when solidified in cooler temperatures).

Cocoa butter that you mention is another ingredient entirely (from cacao rather than coconut) and doesn't feature in this recipe's ingredients or method.

Hope this helps! :)

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about 1 year ago Kathrine

It does. Thanks, Adrianne! Looking forward to trying this one out -- sounds yum! :)

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over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Looks delicious! Thank you for posting this. ;o)

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over 1 year ago Adrianne Barba

Thanks, Antonia! :)