Golden Mango Milk
30 min
For 4 servings
For the cashew cream
- 4 sprigsmint
- 4 sprigsbasil
- 4 tbspcashew butter
- 2 tbsplime juice
- 10 tbspwater
For the mango milk
- 2 pcsmango
- 2 pcscurcuma
- 2 pcsginger
- 2 tspcoconut blossom sugar
- 2 pinchesgrated tonka bean
- 2 pcsvanilla pods
- 2 pinchescinnamon
- 4 tspcoconut oil
- 4 tbspagave syrup
- 600 mlalmond drink
- 0,5 tspground cardamom
- 2 tbspcashew nuts
- 100 gbilberries
- 8 sheetsmint
shopping list
This recipe is on the shopping list for 2 .
Directions
For the cashew cream
Wash and shake dry the mint and basil, pluck off the leaves and chop coarsely with the bamix® Processor. Blend the herb leaves, cashew butter, 2 tbsp lime juice and 10 tbsp cold water in the bamix® 0.6 l beaker until creamy, using the bamix® multi-purpose blade.
For the mango milk
Cut a quarter of the mango flesh into small cubes and set aside. Roughly chop the remaining mango.
Peel the turmeric and ginger and finely chop with the bamix® Processor. Place the roughly chopped mango pieces, turmeric, ginger, coconut flower sugar, tonka bean, vanilla, cinnamon, coconut oil, agave syrup, almond drink and cardamom in the bamix® 1.0 l jug and blend until smooth, using the bamix® multi-purpose blade. Heat the mango milk in a pot and simmer for about 5 minutes. Chop the cashews with the bamix® Processor.
Divide the mango milk between bowls and top each with a dollop of cashew cream plus the cashews, blueberries and the remaining mango cubes. Garnish with mint if desired.
Tip: On hot days, the fruity mango soup can be enjoyed ice cold. For this, combine the ingredients with 8 to 10 ice cubes and mix until smooth, using the bamix® multi-purpose blade. Or place the soup in the refrigerator for at least 1 hour before serving.
