Fruity Refreshment – Persimmon Smoothie Bowl
Mango-Turmeric-Cashew Nicecream – The Exotic Treat
How about a nicecream that’s not only fruity and creamy but also stands out with a unique spice combination? This Mango-Turmeric-Cashew Nicecream is a true highlight! Sweet mango combined with the mild nuttiness of cashews and a hint of turmeric creates a flavor that will transport you to tropical beaches – and it’s super healthy, too.
Why Mango-Turmeric-Cashew Nicecream?
This creation combines the best of fruity freshness and creamy texture. Mango brings natural sweetness and vitamin C, turmeric offers anti-inflammatory properties, and cashews provide a velvety consistency. The perfect dessert that’s both delicious and nutritious.
Ingredients
- 2 ripe mangos (cut into chunks and frozen)
- 1 teaspoon turmeric (powder)
- 50 gram cashews (soaked for at least 4 hours)
- 1 teaspoon lemon juice
- 2–3 tablespoon plant-based milk (e.g., coconut or almond milk)
- handful nuts (for the topping, optional)
Instructions
- Rinse and drain the soaked cashews.
- Add the frozen mango chunks, cashews, turmeric, lemon juice, and plant-based milk to a high-speed blender or food processor. Blend until smooth and creamy. If needed, add a little more plant-based milk to achieve your desired consistency.
- Taste the nicecream and, if you prefer it sweeter, add a touch of maple syrup or agave syrup.
- Scoop the nicecream into bowls and top with toasted coconut flakes, pomegranate seeds, and fresh mint leaves.
Notes
This Mango-Turmeric-Cashew Nicecream is not only a flavor explosion but also a real treat for your body and soul. Packed with vitamins, anti-inflammatory spices, and creamy textures, it’s the perfect summer dessert to impress your guests.
Enjoy your meal and share your creations with me by tagging @vegan_franzi on social media or using the hashtag #gonut.
