Serves: 5
Total Calories: 24
Yield: 4 Cups

2 ripe mangos peeled
2 tablespoons freshly squeezed lemon juice
1 tablespoon raw honey
SWEET CASHEW CREAM
1 cup raw or untoasted cashew nuts
3 tablespoons water
1 tablespoon raw honey
1 tablespoon freshly squeezed lemon juice

1. To make the cream, place the cashews in a food processor and pulse until completely blended. Add the water, honey, and lemon juice and mix until creamy. Transfer to a medium bowl and set aside. You may need to stop the food processor several times to scrape down the sides.

2. For the soup, place the mangos, lemon juice, and honey in a food processor and pulse until completely smooth. Slowly add the cashew cream to the food processor and mix until thoroughly combined.

3. Transfer the soup to bowls and serve.

For a Change . . .
* Top the soup with 1/4 cup raw cashews or 1/4 cup finely diced mango before serving.

Tip . . .
Always wash mangos before peeling, as the skin may harbor bacteria and/or pesticide residue.

Nutritional Facts:

Serves: 5
Total Calories: 24
Calories from Fat: 0

More Recipes from the The World Goes Raw Cookbook:
Mango Soup with Sweet Cashew Cream
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Avocado, Mango, and Melon Salad
Caribbean Lime Dressing
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How To Filet and Marinate a Melon
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Banana Mango Cream Pie
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