Ingredients
Main Ingredients
- 3 heaping cups frozen diced mango (or fresh mango, see notes)
- 1 cup cashews (soaked for 2 to 3 hours)
- ½ cup unsweetened almond milk (or soy or coconut milk, plus more if needed)
- 4 soft medjool dates (pits removed)
- ½ teaspoon cinnamon
- Pinch sea salt or Himalayan salt
Instructions
- Prepare the Cashews: Drain the soaked cashews and discard the soaking water to ensure a creamy texture without any grit or excess moisture.
- Blend Ingredients: Add the drained cashews to a blender along with frozen diced mango, unsweetened almond milk, medjool dates, cinnamon, and a pinch of sea or Himalayan salt. Blend on high speed until the mixture becomes smooth and creamy. For high-powered blenders like a Vitamix, use the plunger to help blend evenly. If using a less powerful blender, add a little more almond milk as needed to facilitate blending.
- Serve: Divide the mousse into bowls and optionally garnish with fresh berries or your favorite toppings. Serve immediately or refrigerate to enjoy chilled. This mousse can be stored in the fridge for up to 3 days.
Notes
- Soaking cashews softens them and makes blending easier, resulting in a creamier mousse.
- If using fresh mango instead of frozen, consider adding some ice cubes or refrigerate the mousse to chill before serving.
- Adjust almond milk quantity to achieve desired consistency.
- Garnish options: fresh berries, chopped nuts, or a sprinkle of cinnamon for added flavor and texture.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: Fusion
- Diet: Vegan
