Healthy Cashew Coconut Mango Slice

   

 A nutty, tropical health slice can be crafted by layering a cashew-coconut base with a mango-cashew topping. 

 The base features a crust made from desiccated coconut and roasted cashew nuts, pulsed together in a food processor until a sticky, malleable crumble forms.

For the topping, cashews are soaked until tender, then processed into a paste. This is enriched with a touch of coconut cream and vanilla. A natural sweetener, honey balances the earthy nuttiness. 

The final addition of mango chunks completes a tropical flavour.

 

Once assembled in a long flan or slice pan, the two layers—crust and creamy cashew mango topping are placed in the freezer to set. Served slightly thawed, it offers a refreshing, nutrient-dense experience where the buttery richness of the cashews and the floral sweetness of the mango are elevated by the aromatic presence of coconut.

Cashew Coconut Mango Slice

Base: 

1 cup of roasted unsalted cashew nuts

2 Tablespoons of hot  water

1/2 cup dessicated coconut

Process (I use a mini processor for this recipe) until a sticky crumble forms.

Press into a fluted oblong tart pan with a push-up bottom, 35 x 12 x 2.5cm (13.5 x 4.5 x 1 inch), or, if no push-up, line the pan with baking paper with an overhang on the sides for easy removal of the frozen slice.

Topping:

Soak 1 cup of roasted unsalted cashew nuts in boiling water for 1/2 an hour, strain them, then place them in the processor.

Add 3 Tablespoons of honey

1/4 cup  of coconut cream

1 teaspoon vanilla essence

Blend until a smooth paste forms.

Add 1 and a 1/2 cups of slightly thawed frozen mango chunks.

Blend again until smooth.

Spread over the cashew base.

Smooth the mixture on top.

Freeze for 4 hours.

Suggestions:

Served as a dessert or slice, you will need to leave the cut pieces for 15 minutes to thaw slightly.

The crowning layers for the dessert are fresh or tinned mango flesh and a swirl of whipped cream,dairy-free or from the cow.

Cut into smaller pieces for a slice, and serve as a refreshing, icy, but healthy summer handheld treat.

Store the cut pieces in a sealed container in the freezer if not using them in one serving.

Yield: 6 large slices

You'll find a printable recipe HERE.

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