That certainly is not a word that is often in my vocabulary, nor is it an utteration I hear frequently. It was, however, exactly how this was described,
“Dang! That’s good!”
Besides the comical description of the tropical flavors, what is really quite hysterical to me about this creation, is that even I enjoyed the taste combination. Typically I detest tropical fruit, particularly mango. AND, I simply cannot stand the flavor of mint. I avoid them both at all costs. Yet today, my mouth was surprisingly pleased.
1 whole pineapple, peeled and diced
2 ripe mangos, peeled and diced
3 Tbs. fresh mint, a combination of torn leaves (larger) and minced
1 c. cashews, soaked
1 c. full fat coconut milk
1 Tbs. fresh ginger juice
1-2 Tbs. raw honey, depending on your taste for sweets
Combine the fruit and mint together in a large bowl.
Combine cashews, coconut milk, ginger juice, and honey in a high speed blender. Whir until smooth.
Serve the delicious cashew coconut cream atop the fruit salad.
Be sure to image yourself sunning on the beach of the tropics, listening to the crashing waves!
Perhaps the image alone, of myself tanning in the sun on a tropical island, is what made this combination so appealing today.