Jo Pratt's creamy mango, passion fruit and lime pots - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Jo Pratt’ s creamy mango passion fruit and lime pots By You Magazine - August 30, 2020 Cashews make a brilliant dairy-free alternative to whipped cream. Because they’re mild in flavour they are also an ideal base to add fruit purées to, letting the fruit do all the talking. Malou Burger TIME TAKEN: 30 MINUTES PLUS 2 HOURS SOAKING AND 1 HOUR CHILLING MAKES 4 125g cashew nuts 2 large ripe mangoes, peeled and stoned grated zest and juice of 1 lime 2 ripe passion fruit caster sugar or agave syrup to taste, depending on the natural sweetness of the fruit (you may not need any at all) 1. Soak the cashew nuts in cold water for at least 2 hours, but overnight is fine. 2. Put the mango flesh in a blender or food processor along with the lime zest, juice and passion fruit pulp. If you prefer to remove the seeds, press the passion fruit pulp through a sieve first. Blitz to a purée. Taste and if the purée seems too sharp, add a little sugar or agave to sweeten. It’s likely you won’t need to if the mangoes are naturally sweet enough. Remove half the fruit purée and set to one side. 3. Drain the soaked cashew nuts and add to the fruit purée in the blender. Blitz really well, until you have a smooth, thick creamy consistency. Continue to blitz if it still seems a bit grainy. 4. Spoon the fruity cashew cream into glasses or dishes and spoon the remaining fruit purée on top, stirring gently to create a swirly, ripple effect. Put in the fridge to chill for at least an hour. 5. Serve the fruit pots with additional passion fruit pulp and grated lime zest on top. FLEXIBLE Nut-free Swap the cashew nuts for a thick coconut yogurt (or greek yogurt if dairy is suitable). Stir through half the fruit purée (rather than blending it) then spoon into glasses or dishes served with the remaining purée swirled on top. Flavour swap There are lots of fruit combinations you can try using soft fruits or fruit purées: 200g raspberries; 1 banana and grated zest of 1 orange; 250g cooked rhubarb purée and diced stem ginger, or 250g blackberries and the grated zest of 1 lemon. Now buy the book with £6 off Our recipes are from The Flexible Family Cookbook by Jo Pratt, which is published by Frances Lincoln, price £20. To order a copy for £14 until 13 September go to whsmith.co.uk and enter the code YOUFLEX at the checkout. Book number: 9780711251687. For terms and conditions, see whsmith.co.uk/terms. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved