Mango, Coconut and Lime Curd Raw Puddings

by Adrianne Barba
(Western Australia)

Photo by Adrianne Barba

Photo by Adrianne Barba


2 Mangoes
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.

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