Mangoes are probably the favorite fruit of everyone in my household. So hot summertime weather plus too many overripe mangoes turned into a very happy event for all of us.
Author:
Somer McCowan
Ingredients
1 cup raw cashews (covered and soaked with water for 4-6 hours if you don’t have a power blender)
1/2 teaspoon vegan probiotic powder, or vegan yogurt culture.
3 big, ripe mangoes, peeled and diced
1/4 cup raw agave
Directions
Blend the cashews, water, raw agave, Sunwarrior protein powder, and miso until completely smooth and creamy.
Pulse in the vegan probiotic powder/yogurt culture.
Scrape all into a clean glass container, cover and then let culture in a warm place for 4–24 hours depending on how tart you want your frozen yogurt—a longer culture time equals a tarter yogurt.
(Mixture may separate during culturing, just leave it alone.)
When the yogurt is cultured, you’re ready to make frozen yogurt!
Add cashew yogurt and two of the diced mangoes to your blender.
Blend ‘til mangoes are completely smooth and incorporated.
Stir or pulse in the third mango, so that the frozen yogurt will have some whole pieces of mango.
Pour into prepared ice cream maker and let churn for 25–30 minutes.If you don’t have an ice cream maker, you can try this method.
You can eat it now, like soft serve, but it’s much better when you freeze it for 2 hours ‘til it’s nice and solid.
Mangoes are probably the favorite fruit of everyone in my household. So hot summertime weather plus too many overripe mangoes turned into a very happy event for all of us.
Sunwarrior
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