I had some left over cashew frosting from some carrot cake I had made, and figured out that if I added mangoes to it, it made the most fabulous ice cream. The blueberry sauce is from Raw Food Real World. For the photograph, I forgot that blueberries contain pectin, so unlike me, don't forget to stir/shake the sauce well before serving or it stays as a gel!
Fresh fruit salad of your choice. For the photograph, I used mango, strawberries and blueberries.
Mango Ice cream:
1 and 1/2 cup cashews, soaked overnight preferred
1/2 cup water
2 tablespoons agave nectar
3 tablespoons coconut
butter
1 tablespoon vanilla extract or the seeds of 1 vanilla pod
large pinch of salt
2 mangos
Blueberry Sauce:
2 cups blueberries
1/3 cup agave
Blend all of the ice cream ingredients until smooth. Freeze or churn in an ice cream maker
For the blueberry sauce, dehydrate the blueberries for 4-6 hours. This concentrates the flavours really well, but it is not necessary to do this if you don't have a machine or have no time.
Put 1
and 1/2 cups of the blueberries into the blender with the agave and puree until smooth. Transfer to a small bowl and add the remaining blueberries.
To serve:
Put the fruit salad in the bottom on the glass
Add a couple of spoons of
ice-cream. (Take it our the freezer for 10 minutes to allow it to soften a little before serving)
Spoon over the blueberry sauce
