Mango & Blueberry Bowl with Lime-Cashew Yogurt

Before Sarasota moms can set up camp on the beach with Hemingway daiquiris in hand, they need to be fueled and satiated. Luckily, blueberry and the beginning of mango season coincide with Mother's Day. This recipe takes Sarasota spring-time staples and turns them into a delectable parfait that's not only Mother's Day brunch-worthy but healthy too.
By | May 04, 2015


Makes 4 servings

Drain cashews well. Combine all ingredients in a powerful blender and blend until completely smooth and creamy, scraping down sides as necessary. This may take a few minutes, be patient. Transfer mixture to a bowl and refrigerate until chilled, about 2 hours. (Keeps for several days in refrigerator.)

To serve, spoon cashew yogurt into bowls and top with blueberries, mango slices, and lime zest. 



  • 2½ cups raw cashews (soaked in water overnight)
  • 1 tablespoon pure vanilla extract
  • ½ cup pure maple syrup, grade B
  • ¼ cup virgin coconut oil, melted
  • ½ cup fresh lime juice, plus zest for serving
  • 2 tablespoons water
  • ¼ teaspoon sea salt
  • 1 pint blueberries
  • 1 mango, sliced
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