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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. 

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