Mango Coconut and Lime Curd Pudding

This mango coconut and lime curd pudding recipe has the taste of the tropical. It is perfect for a summer evening dessert.

Contributed by reader- Adrianne Barba
(Western Australia)


2 Mangos
½ cup raw cashews soaked for several hours or overnight, and drained of soak water
juice of 1 lime
1 Tablespoons light agave nectar
1 Tablespoon coconut oil or coconut butter.


Blend all of the ingredients together until smooth, using a blender or food processor. Pour into four small bowls, cover and refrigerate for three hours or overnight. Top with a slice of lime an cubed mango before serving.

Benefits of Cashews

Cashews are often used in raw food recipes. Their mild sweetness and smooth texture add flavor and body to many raw food dishes. The facts of cashew nutrition is even superior to their properties of taste and texture. The health benefits of cashews may hold a clue as to why the raw diet is so healthy.

Ever hear that the shape of fruits and vegetables gives a clue as to what it is good for? Well, the little cashew nut is shaped like a “smile.” Yes, cashew nuts are potentially good for for helping to boost your moods and stabilize your thoughts.

Popping that handful of cashews will not only boost your tryptophan levels, it is just the start of the health benefits of cashews. Only a single ounce of raw, unsalted cashews showcases an impressive array of raw minerals, ready to nourish the cells of your body. These minerals are potassium, phosphorus, calcium, magnesium, iron, sodium, manganese, zinc, copper and selenium. Cashews are also rich in folate and vitamin K. This array of minerals offers far superior and genuine health benefits that far exceed conventional drug therapy. It is no wonder that the cashews nut is shaped like smile.

Return to Raw Food Desserts page from Mango Coconut and Lime Curd Pudding page


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