Guys, summer (in Australia) is unfortunately over. Since Melbourne weather hasn’t been exactly ‘hot’ I have decided not to give up on the sunny season and create a tropical treat using my favourite Coconut Revolution Coconut Oil for the Kitchen who are now 100% organic! I created the recipe specially for the coconut-loving brand to celebrate fun, summer days using delicious mango and of course – coconut!
Hope you enjoy this yummy recipe and you can purchase Coconut Revolution’s Organic Coconut Oil here
INGREDIENTS
Base:
1 cup walnuts
7 pitted dates
2 tbls rice malt syrup
1 tbls Coconut Revolution Organic Coconut Oil (melted)
1.5 cups desiccated coconut
Mango cream:
1 cup cashews
3 ripe mangoes sliced
1 tbls Coconut Revolution Organic Coconut Oil (melted)
4 tbls rice malt syrup
METHOD
For base:
• Soak dates in hot water for 2-3 minutes.
• Process walnuts until fine and then add pitted dates. Add remaining ingredients including Coconut Revolution’s Organic Coconut Oil and process well.
• Spray a small baking pan with baking spray and press mixture down evenly in the pan with your fingers. Place in freezer while you prepare the mango cream.
For mango cream:
• Place all ingredients in blender and blend until there are no chunks of cashews left in the mousse.
• Pour the mango cream over the base evenly and pop in the freezer for around 2 hours.
Remove from freezer and store in fridge – enjoy!
