Mango Cashew Cream

A quick post today about a recipe so cooling, so delicious, so refreshing in these dog days of summer that I couldn’t wait to share it.

Mango is unequivocally my favorite fruit– and if you have ever spent a summer in India you would know why. Come summer, Indian fruit and vegetable markets overflow with ripe, golden, juicy mangoes. Their scent perfumes the humid air, and there’s nothing quite like the experience of taking one home, tearing open the skin with your teeth, and biting into the rich, velvety flesh as the juice flows down your arm.

The mangoes I get here in the U.S. are nowhere near as delicious (although Desi insists champagne mangoes are somewhat close), and when I cook with mangoes I prefer to buy the tinned pulp of the Alphonso mango– unarguably the king of all mangoes–from the Indian grocery store.

My Mango Cashew Cream could be an ice-cream if you added one more cup of ice cubes to my recipe to firm it up. But I like my ice cream all flowing and melting and not brain-freezing cold, so the texture I achieve with this recipe is just perfect for me. Do keep in mind that you do need a really powerful blender for this recipe (I have a Vitamix), because a regular one won’t grind the cashews and ice cubes as smooth.

For my Indian readers looking to make their recipes healthier and vegan, the cashew cream, minus the ice, is a perfect substitute for milk in making Aamras, the delectable Indian dessert made by blending cream and mango pulp. Add some cardamom to the mix, leave the ice cubes out, and add some water if needed.

The Mango Cashew Cream makes for a perfect dessert on its own, but to make it even healthier drizzle it over some summery berries. Yum.

Mango Cashew Cream:


1 cup cashews, soaked overnight and then blended into a silky smooth paste with enough water to keep the blades running.

1 cup mango pulp (I used Alphonso from the Indian store which really has an unparalleled flavor)

1 tsp vanilla extract

3/4 cup sugar

3 cups ice cubes

Place all the ingredients in the blender and run (use a tamper if your blender provides one, to get all the ingredients under the blades) until you have a really thick, smooth, creamy mix. With a Vitamix, the rule of thumb is to watch for the exact moment when four mounds develop. Turn off the blender, scoop the cream into a bowl, and enjoy!
There’s no time like summer to enjoy mangoes. Try my Mango Cupcakes with Mango Buttercream Frosting, the most popular and most tried recipe from Holy Cow! Or my dairy-free Mango Cheesecake.

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

18 thoughts on “Mango Cashew Cream

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    June 27, 2011 at 3:23pm

    Wow, I’m sure mangoes and cashew nuts put together will definitely be a winner!!

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    June 27, 2011 at 3:41pm

    i don’t trust mangoes anymore, what a shame :( Any fruit being shipped internationally is just untrustable.

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    June 27, 2011 at 5:33pm

    Arundhuti, Thanks.

    Rick, I really don’t care, so long as I can have my mangoes.

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    anthony stemke

    June 27, 2011 at 8:34pm

    I have eschewed mangos because every one I buy is off. Very fibrous and not sweet (don’t get me started on accessing the fruit).

    But my supermarket had “polar” brand canned mangoes for one dollar per can. We tried it and my BW loves it.

    And thanks to you and your always lovely recipes we can enjoy mango treats like your cupcakes and cheesecake.

    Bless You.

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    June 27, 2011 at 8:40pm

    Aaaaah! heaven!
    I love mangoes. Period.
    I recently found Desai brand Alphonso pulp in the Indian store, it is really nice, has that hand squeezed quality, if u know what i mean, lumpy and thick!

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    June 28, 2011 at 12:42am icecream looks so perfect and tempting , that I feel like grabbing it from the pic….yum yum

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    June 28, 2011 at 1:44am

    That’s one perfect mango dessert. I just had a mango and it was blahhhhhhh.. Your recipe sounds like the perfect way to jazz them up.

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    June 28, 2011 at 3:34am

    Anthony, thanks for your kind words about my recipes– I’m glad you’ve enjoyed making them. :) And I agree totally about the mangoes here being not sweet enough and fibrous.

    Manasi,the pulp you described sounds wonderful. The one I get here is less real-looking and a bit too sweet to eat on its own, but it works okay in recipes so I won’t complain. :)

    Deepti, Krithi, Divya, Thanks!

    Richa, I remember there were all these stories a couple of years ago about mangoes being imported from India but I have never found them at my Indian grocery. Not sure where they are going. :(

    Pavani, thanks!

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    June 28, 2011 at 9:26am

    Feel like finishing that wonderful bowl, delicious cream..

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    janet @ the taste space

    June 28, 2011 at 12:44pm

    I have been smitten with all things mango recently, spurred by the Alphonso mango season. If only they weren’t so expensive! My cheaper go-to is the Alphonso mango, though, and I bet it would be wonderful here, too.

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    June 29, 2011 at 5:57am

    Lovely to see you back. The mango cream looks awesome. Have to wait until I get a new blender to try it. How do you like your VitaMix? Is it good for making dosa batter?

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    June 29, 2011 at 9:49am

    Mangos and cashews together, amazing!

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    July 4, 2011 at 7:45am

    I shall make this soon! I bought Priya Alponso mango pulp from my Indian grocery – what brand do you use? It already has sugar added, so maybe I’ll decrease the 3/4 cup.

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    July 4, 2011 at 6:49pm

    Sharmiliee, Priya, Janet, Thanks.

    Tibik, thanks! And yes, the VitaMix works well for dosa batter although I still prefer my regular dosa grinder. The reason is that the VitaMix has a tendency to grind things too smooth when allowed to run for a bit– which one has to with dosa batter. I like my dosa batter just a tad grainy so it makes smoother dosas.

    T, thanks!

    Mihika, I think I used Priya too, although it’s gone now and I can’t remember. I usually pick whatever’s available at the Indian store. You can definitely reduce sugar, but play it by ear because the sweetness of the tinned pulp usually varies– it’s sometimes too sweet and at others too sour.

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