Ingredients

Fresh fruit salad of your choice (I used mango, strawberries and blueberries)
MANGO ICE CREAM
1 1/2 cups cashews (soaked overnight preferred)
1/2 cup water
2 tablespoons agave nectar
3 tablespoons coconut butter
1 tablespoon vanilla extract or the seeds of 1 vanilla pod
Pinch of salt
2 mangoes
BLUEBERRY SAUCE
2 cups blueberries
1/3 cup agave

Recipe Directions

MANGO ICE CREAM

1. Blend all of the ice cream ingredients until smooth. Freeze or churn in an ice cream maker.

BLUEBERRY SAUCE

2. Dehydrate the blueberries for 4-6 hours. This concentrates the flavors really well, but it is not necessary to do this if you don't have a machine or have no time.

3. Put 1 1/2 cups of the blueberries into the blender with the agave and puree until smooth. Transfer to a small bowl and add the remaining blueberries.

4. Put the fruit salad in the bottom on the glass.

5. Add a couple of spoons of ice cream (Take it our the freezer for 10 minutes to allow it to soften a little before serving.). Spoon over the blueberry sauce.

RawKaren's Thoughts

By RawKaren

I had some leftover cashew frosting from some carrot cake I had made, and figured out that if I added mangoes to it, it made the most fabulous ice cream.

The blueberry sauce is from Raw Food Real World.

For the photograph, I forgot that blueberries contain pectin, so unlike me, don't forget to stir/shake the sauce well before serving or it stays as a gel!

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