Mangoes are probably the favorite fruit of everyone in my household. So, hot summertime weather plus too many overripe mangoes turned into a very happy event for all of us.
Raw Vegan Mango Frozen Yogurt
- 1 cup raw cashews (covered and soaked with water for 4-6 hours if you don’t have a power blender)
- 1 cup filtered water
- 1 scoop of Sunwarrior’s Raw Vegan Warrior Blend Protien Powder (Natural or Vanilla) optional, makes for a thicker, richer cashew yogurt.
- 1 teaspoon mellow white miso
- 1/2 teaspoon vegan probiotic powder, or vegan yogurt culture.
- 3 big, ripe mangoes, peeled and diced
- 1/4 cup raw agave
Method: Blend the cashews, water, raw agave, Sunwarrior protein powder and miso until completely smooth and creamy. Pulse in the vegan probiotic powder/yogurt culture. Scrape all into a clean glass container, cover and then let culture in a warm place for 4-24 hours depending on how tart you want your frozen yogurt, a longer culture time equals a more tart yogurt. (Mixture may separate during culturing, just leave it alone). When the yogurt is cultured, you’re ready to make frozen yogurt! Add cashew yogurt and two of the diced mangoes to your blender. Blend til mangoes are completely smooth and incorporated. Stir or pulse in the third mango, so that the frozen yogurt will have some whole pieces of mango.
Pour into prepared ice cream maker and let churn for 25-30 minutes. If you don’t have an ice cream maker, you can try this method.
You can eat it now, like soft serve but it’s much better when you freeze it for 2 hours til it’s nice and solid.
This recipe is also featured on Sunwarrior News.
Vedged Out 
I was so excited when we made raw banana ice cream! It was so good and now this: raw vegan mango dessert! Yes, this makes me happy!!! I would call it a fabulous ice cream rather than yoghurt hehehe!
Looks drool worthy yum 🙂
Reblogged this on The ObamaCrat.Com™.
Looks delicious!!
Reblogged this on talesbycindy.
Such pretty pictures – sounds delicious too!
When we lived in Mexico and mangos were plentiful and rather inexpensive, I quite often made a mango lime sorbet…yum! This looks like a recipe I will need to try. Thanks!
Hey, this would go great along side my carrot mango salsa…well, maybe not in the same bowl but…. I made Coconut ice cream for the first time this past weekend and it’s so good. Who needs the darn dairy anyway? Can’t wait to try this one out. I love how simple the ingredients are.
I’ve seen it before, but I’ve never thought about making my own cashew “yogurt.” And – you make it seem so effortless. Might have to hike up my metaphorical skirt and give this one a try. thanks for the inspiration!
I made a non-raw cashew yogurt when I was blogging at another blog with some girlfriends. Here’s a link if you’d like to check it out: http://goodcleanfood.wordpress.com/2012/03/04/almond-or-cashew-milk-yogurt/
just checked it out (thanks, by the way!). any idea as to if I can use agar agar in place of the pectin? does it need the pectin to jell properly or can i substitute?
you could definitely try the agar, I think 1/2 teaspoon would probably do the trick!
awesome! thanks!
*might be good with a little matcha
– or substitute the mango for a melon. oh, now i’m drooling.
Oh yes, You’ve got the right Idea! 🙂
It’s helpful to soak the nuts beforehand even if you DO have a powerful blender–gives it a totally different texture and is supposed to be better for you, too!
I have a blendtec and I’ve tried soaking and not soaking and haven’t noticed a texture difference. However, I have read that soaking nuts does release enzymes that can make them difficult to digest. Mostly I never soak cause I’m lazy and forget to plan ahead 🙂
It’s good to soak the nuts before making even if you DO have a high powered blender…totally different texture! Also, it’s supposed to be better for you as well.
What a great way to use up over-ripe fruit! I’m bad though…. the only mangoes I eat are those candied “chili mangoes” ones… 😉