Heavenly Thai Coconut Mango Delight
Discover this exquisite vegan coconut mango delight that captures the essence of Thailand in every bite. This indulgent, no-cook dessert is perfect for a summer's day or a tropical getaway.
Allergens
Nuts (Cashews)
Ingredients
- 1. 2 ripe Thai mangoes, peeled and diced 2. 1 can (400ml) full
- fat coconut milk 3. 1/2 cup (100g) raw cashews, soaked overnight 4. 1/3 cup (80ml) agave syrup or maple syrup 5. 1 tsp (5g) lime zest 6. 1 tbsp (15ml) fresh lime juice 7. 1/2 cup (40g) shredded unsweetened coconut flakes, toasted 8. A pinch of sea salt 9. Fresh mint leaves for garnish
Instructions
- Drain and rinse the soaked cashews. Blend them in a high speed blender until smooth and creamy, then set aside.
- In a large bowl, gently mix together the diced mangoes, coconut milk, agave syrup or maple syrup, lime zest, and fresh lime juice.
- Gently fold in the cashew cream until well combined.
- Cover and refrigerate for at least 2 hours to allow the flavors to meld together.
- To serve, divide the coconut mango mixture evenly into two elegant glasses or bowls.
- Top each with a generous sprinkle of toasted coconut flakes and garnish with fresh mint leaves.
- Enjoy this Heavenly Thai Coconut Mango Delight as you indulge in the vibrant tastes and textures that transport you straight to the heart of Thailand.
Chef’s Insight
The key to this dish is allowing it to chill for at least 2 hours before serving, so the flavors have time to meld together perfectly.
Notes
This dessert is best served chilled.