Make Ahead

Green Raw Mango, Lime & Coconut Puddings

April 11, 2014
0 Ratings
  • Serves 4
Author Notes

Creamy dairy free and raw vegan tropical puddings. —Adrianne Barba

What You'll Need
  • 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.

See what other Food52ers are saying.

  • AntoniaJames
  • Adrianne Barba
    Adrianne Barba
  • Kathrine

5 Reviews

Kathrine June 28, 2014
Your ingredients state cocoa butter, but you tell us to stir in the coconut oil... Which is it -- Cocoa butter or cocoa oil? Thanks.
Adrianne B. June 28, 2014
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! :)
Kathrine June 28, 2014
It does. Thanks, Adrianne! Looking forward to trying this one out -- sounds yum! :)
AntoniaJames April 11, 2014
Looks delicious! Thank you for posting this. ;o)
Adrianne B. April 13, 2014
Thanks, Antonia! :)