Reminds you of something? You’re right. It’s my Christmas Mango/Raspberry parfait twin sister. Only nice and icy. Perfect for those cold winter months! I can joke about it because where I’m at the weather is warm and sunny. But I sympathize with those who aren’t that lucky. Trust me, I know what it’s like to dig the car from under twenty inches of snow. Been there, done that. I’m digressing again… it’s becoming a bad habit. Anyways, back to the subject of food. Isn’t the raw vegan lifestyle a breeze? Fruits are sooo easy and versatile, and double duty recipes make me so happy.
3 ripe organic mangos
1/2 cup of raspberries
1/4 cup of goji berries
2 tablespoons of raw honey
1 teaspoon of ground cardamom
1 cup of raw walnuts
1/4 cup of unsweetened shredded coconut
Mango purée (also the base for the raspberry and goji berry whip):
1. Cut each mango in half, just clearing the long flat seed.
2. Peel the mango halves and puree in a high speed blender.
3. Remove half the mango puree from the blender and keep in a container in the fridge.
Raspberry and goji berry whip:
Add half the raspberries (1/4 cup) plus the goji berries into a Vitamix (or high speed blender) with the remainder of the mango purée. Process until smooth.
Place the walnuts, shredded coconut, cardamom, and raw honey in a food processor using the S-shaped blade and pulse until you get a nice sticky texture.
So to achieve this beauty, press the walnut & cardamom crust at the bottom of a cake mold. Then layer the mango puree and raspberry & goji berry whip and place in the freezer. Wait for an hour or two (by far the hardest part) and remember to pull the cake out of the freezer at least fifteen minutes before serving so the mold comes off easily. Decorate the cake with the rest of the raspberries. Bon Appétit!