Dried and fresh mango combines with creamy cashews, sweet raspberries and toasted almonds for a colourful dessert or brunch addition. Prepare all components ahead of time and assemble just before serving.

What You Need:

  • 1 1/4 cup dried mango slices
  • 1 1/4 cup cashews
  • 3/4 cup water or coconut water
  • 2 tablespoons honey
  • 1 tablespoon grated lemon zest, plus more for garnish
  • Pinch fine sea salt
  • 1 cup chopped fresh mango
  • 1 cup fresh raspberries
  • 1/4 cup toasted slivered almonds

Let’s Get Cooking:

  • Place dried mango slices in a bowl and cover with warm water. Let sit 2 hours to soften. Place cashews in a second bowl and cover with warm water. Let sit 2 hours to soften.
  • Drain soaked mangoes (discard liquid) and place in the bowl of a food processor. Process until smooth.
  • Drain cashews (discard liquid) and place in a blender. Add water, honey, lemon zest and salt and purée until smooth.
  • To assemble, layer fresh mango, cashew cream, raspberries and mango puree in parfait glasses. Top with almonds and additional zest if desired.


Nutritional Info:

Per Serving: 480 calories (200 from fat), 22g total fat, 3.5g saturated fat, 190mg sodium, 66g carbohydrates, (4 g dietary fibre, 44g sugar), 10g protein.

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