So this isn't exactly a dessert, but it's so good that I couldn't help but post it. You certainly could eat this cold soup as a dessert, or use it as a sauce for a dessert!
Ingredients
4 ripe mangoes
2 limes - juice and zest
1 cup raw cashews, soaked in water
fresh fruit, such as raspberries for garnish
fresh mint for garnish
Directions
Drain and rinse the raw cashews. Then blend the cashews with a little water in a blender, until it's the smooth consistency of heavy cream.
Peel and pit the mangoes. (Save the pits for nibbling later over the sink!)
Add the mangoes, lime juice, and 3/4 of the zest to the blender and blend until smooth. Refrigerate for a couple of hours before serving. Serve topped with zest, fresh fruit, and mint leaves. Enjoy!
This recipe was adapted from Cafe Pasqual's Cookbook: Spirited Recipes from Santa Fe. (Thanks, Jen, for the awesome cookbook!) If you ever get a chance to eat at this restaurant, it's delicious, but be warned that almost every recipe in the cookbook contains dairy. With all of that butter, no wonder it tastes so good!
