It's pretty obvious. Yeah, I definitely love mangoes. This time is a round 2 for mango dessert.

"ภูมิปัญญาอยู่ในตัวคุณเอง เหมือนมะม่วงสุกหวานที่มีอยู่แล้วในมะม่วงสีเขียวอ่อน."

Previously, I made the Mango Icebox Cake which was a hit. Lol. And today I wanna share to you a vegan dairy free version and healthier which is basically good for people who are lactose intolerant.

The secret ingredient here is the variety of mango that you're gonna use. There're a lot of varieties out there but my favourite one comes from my own country the sweetest mango in the world - Carabao which is from Zambales, Philippines and considered by the Guinness Book of World Records as the world’s sweetest mango.

I don't know but there is something magical about mango that seems like it pampers your tastebuds. The sweetness and its exotic taste is just an awesomeness.

So here's my recipe.

INGREDIENTS

• 2 fresh ripe mango pureed
• 2 cans coconut cream
• 1 cup cashew nuts
• 2 tbsp coconut oil or coconut butter
• 1 liter almond milk
• 1/2 cup agave syrup
• 1/2 cup coconut sugar
• 1 tsp vanilla extract

DIRECTIONS

1. In a blender, add cashew nuts, mango puree or fresh ripe mangoes, almond milk, agave syrup, coconut oil, and coconut sugar and pulse until smooth.
2. Pour into a mold or ice cream box and refrigerate for 6 hours.
3. Serve and top with fresh ripe mangoes.

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See you on the next cookntell.

Love,
Jayne

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