Mango + Cashew + Iceblocks = the perfect summer afternoon delight! These delicious icecreams barely had time to set before we munched into them! Creamy and zesty with the added benefit of turmeric – what’s not to love!
Turmeric (Curcuma longa) is part of the ginger family and is commonly known for its many health benefits – that goes way beyond the oh-so-trendy turmeric latte. Turmeric has been found be beneficial in reducing inflammation within the body, supporting natural liver detoxification pathways, blood circulation and more. Commonly used in conditions such as osteoarthritis, it is now also being prescribed for other conditions such as PMS and endometriosis.
This recipe is dairy free, gluten free, vegan, refined sugar free, simple and wholefood nutrition
I N G R E D I E N T S
2 cups of organic raw cashews
1/2 cup of almond milk (coconut water will work here too)
flesh from one ripe mango
1 passionfruit, pulp scooped out
1/4 teaspoon organic turmeric powder
M E T H O D
- place cashews and almond milk (or coconut water if using) into a high-performance blender or food processor. process until smooth, add a splash more liquid if needed.
- once smooth, use half of the mixture to fill the first layer of the icecreams. place moulds into the freezer and allow for at least 1 hour before adding the second layer.
- with the remaining mixture add the fresh mango, passionfruit and turmeric. process until smooth and creamy.
- fill the remaining moulds, place in the stick and return to the freezer to set overnight … or for as long as you can wait to enjoy them.