Mango & Kiwi Cashew Cream Parfait



So here we are at the finale of The Mango Series.  Now that I’ve shared both a main dish recipe as well as one refreshingly healthy drink, it’s time for a delicious treat.

This Mango & Kiwi Cashew Cream Parfait is super easy to make and guarantees to put your sweet craving to rest.  It’s dairy-free, vegan, gluten free, refined sugar free, raw & paleo friendly  – so all in all an insanely healthy and yummy sweet treat that even kids are going to love.

Don’t forget to sprinkle some bee pollen (see recipe) on top to give your parfait a super food boost.  If you’re in Dubai and looking for this awesome superfood, head straight to Be Super Natural at Galeries Lafayette on Level 2(Gourmet section) inside The Dubai Mall.

Mango & Kiwi Cashew Cream Parfait

Recipe Type: dessert,gluten free, raw, paleo, vegan, dairy free, refined sugar free


Serves: Depends on your serving glass


  • 1 Mango (diced)
  • 1 Kiwi (diced)
  • Cashew Cream
  • 1/2 cup Cashew nuts (soaked overnight, rinse before using)
  • 1/2 cup Medjool Dates (remove seeds, roughly chopped)
  • 1/2 cup Almond milk
  • a pinch of Sea Salt
  • Topping
  • Pistachios (crushed)
  • Bee Pollen (omit if vegan)


  1. Blend together all the ingredients for the Cashew cream in a high speed blender/food processor till texture is smooth. Transfer to a bowl and set aside.
  2. In a serving glass, place 1/4 of the mango pieces at the bottom and top with some cashew cream. Place 1/2 of your kiwi pieces over the cream and then drizzle more cashew cream on top of the kiwi.
  3. Again, place 1/4 of your mango pieces over the cream and drizzle more cream on top of the mango.
  4. Repeat this process with the other serving glass and refrigerate both for approximately 20 mins.
  5. Sprinkle some crushed pistachios and bee pollen on top before serving.


Please remember that the serving amount also depends on the size of your serving glass. Divide the fruit/cream contents accordingly. Remember to go organic as much as you can!

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