Ginger Mango Custard Parfait RAW

By SpartyGreenMom

Ingredients

• Ingredients for Ginger Mango Custard:
• 1 large mango, diced
• 1 cup of young coconut meat
• 1 cup of cashews, soaked for 1-2 hours
• 2 tablespoons coconut oil
• 1/4 cup raw agave
• 1 tablespoons fresh ginger
• 1 tablespoons vanilla extract
• juice of half a lemon
• pinch of ground clove or nutmeg
• pinch himalayan or sea salt
• Ingredients for Nut/Crumble:
• 1/3 cup pecans
• 1/3 cup sunflower seeds
• 1/3 cup hemp seeds hulled
• 1/3 cup raisins/sultanas
• 1/4 teaspoon salt

Details

Servings 1
Adapted from girlonraw.com

Preparation

Step 1

For custard:
Blend all ingredients in a high speed blender until very smooth. If you don’t own a high speed blender then you can use a little water to help get things moving but add slowly to not make the mixture too runny.

For nut crumble:
Place all ingredients in a food processor and pulse until well combined ‘mealy’. You don’t want to overprocess nuts/seed so the oils release but you don’t want too chunky either, unless that is your preference.

To Arrange:
Use parfait dishes, or sundae cups or even small individual ramekins.
Place some of the nut/seed crumble on the bottom, pushing down gently to form a bottom ‘crust’, then dollop a portion of the custard then sprinkle with more of the nut/seed crumble on top then garnish with a sprinkling of nutmeg.
Place in the fridge to set for 2 hours before serving.