Super-fast dessert on the grill or grill pan.
This recipe was adapted from Cooking Light. I changed how they made the crema sauce. Their recipe uses actual Mexican crema; mine uses soaked cashews and adds the grilled peppers for a smooth spiciness. I love grilled fruit, so I fired up the grill pan and tried out some champagne (Ataulfo) mangoes.
Did you know that mangoes, whether they are labeled organic or not, are usually organic? That’s because of the nature of how and where they’re grown; they’re hand-picked, not grown as monocrops, and therefore almost never sprayed with pesticides. They’re also closely related to cashews; sometimes you can see the resemblance in the shape of the fruit.
After soaking the cashews, I blended them with lime juice and the grilled peppers to create a balanced spicy sauce that can be drizzled over the mangoes. It also makes a great dip or sauce for fish tacos, including my vegan fish tacos.
vegan or vegetarian, low-sodium, gluten-free, reduced-sugar diets
migraine diets (unless you skip the crema altogether)