Mango, Vanilla Bean Cream & Granola Dessert

This is the perfect hot summer’s day or night dessert. So healthy and refreshing, especially after all of that holiday feasting! We also made this for our daughter’s end of year kindergarten festival and the kids LOVED IT! They kept coming back asking for more. We ended up giving ours away.

Process:

Mango Puree:
Scoop flesh of mangoes into OmniBlend and blend on medium until smooth. Spoon into cup until 2/3 full and place in fridge while you make the cream.

Vanilla Bean Cream: (Cream Option 1)
This is the dairy option. Non dairy option below. Whip cream on low in OmniBlend till fluffy. Spoon into bowl and carefully stir through vanilla bean seeds with a dash of maple syrup.

Cashew Cream: (Cream Option 2)
Please soaked cashews into OmniBlend with enough water to cover nuts and blend on high until creamy consistency. Spoon into bowl and carefully stir through vanilla bean seeds with a dash of maple syrup.

Assembly:
Take cups out of the fridge and carefully spoon cream into cup and finish with a good sprinkle of granola. Enjoy!

Ingredients:

Mango Puree:
3 Mangoes (for 6 people)

Vanilla Bean Cream:
200ml pure cream
1 vanilla bean
Dash of maple syrup

Cashew Cream:
1 cup cashews soaked overnight
Water (to cover nuts in blender)

Home made or bought granola to sprinkle on top