Mango Cashew Pudding
MANGOS: Rich in antioxidants to help protect against various types of cancers, mangos are also high in Vitamin C to help support the immune system. Because of their high Vitamin E and Beta-carotene content, mangos can help clear skin ailments, both internally and externally. Like papaya, they are rich in fiber and enzymes that help with digestion.
CASHEWS: Not only do cashews have a lower fat content than most nuts, but over 80% is heart-healthy unsaturated fatty acid. Cashews are also high in copper and magnesium, the first vitally important in antioxidant defenses and energy production, and the latter helping with bone strength.
Gluten-Free, Dairy Free Option
Yields: 1 9" baking dish
2 ripe mangoes, peeled and sliced
juice of 1/2 an orange or lemon
1/4 cup turbinado sugar
3/4 cup unsalted cashews
3/4 cup dried banana chips
1/2 cup turbinado sugar
1/2 cup cold butter (or coconut oil), cut into small pieces
1 tsp vanilla extract
1/4 teaspoon salt
1 tablespoon powdered cinnamon
1. Preheat oven to 375 degrees.
2. Prepare baking dish with butter or coconut oil.
3. In a medium sized bowl, mix mangos together with sugar and citrus juice.
4. Fill the bottom of a baking dish with the sliced mango mixture.
5. In a food processor, crush the cashews and bananas into a fine crumb and then add the brown sugar, butter (or coconut oil), vanilla, salt, and cinnamon. Process until the mixture resembles a paste.
6. Spread this cashew paste on top of the mangoes and bake for 25-30 minutes.