RT's Champagne Mango Cream Sauce on "Pasta"

Delicious, light, refreshing, satisfying, seasonal. This dish was the winner of the Glastonbury Cook-Off, hosted by celebrity chef Andrea Beaman in her Unlock the Taste of  Summer Tour.
As always, my recipes are a foundation for you and I urge you to make substitutions or changes that you feel work for you. For instance, I use young Thai coconut water and meat. If you don't have access to these from an Asian market or Whole Foods, than try using bottled coconut milk, or dried coconut and water. Experiment.

I also used Champagne mangoes, because I love the taste of them, but you can certainly use regular mangoes. Seriously, I can't imagine any of these combinations in different forms tasting badly. If you do try this, let us know and let us know changes you made and how they worked for you. Good luck and enjoy!

PS - You can use a SPIRALIZER (see link at bottom of page), or a veggie peeler to cut long spaghetti like noodles. I LOVE my spiralizer and use it frequently. It's worth the $30 for sure!!!

"Raw" Champagne Mango Cream Sauce With Zucchini and Summer Squash Pasta
1/4 cup RAW cashews - (preferably soaked for 2 hours & rinsed)
1/2 cup coconut water (or filtered water)
1/2 cup young coconut meat  (or 1/2 cup desiccated coconut)
2 Champagne mangoes (or 2 regular mangoes )
1/2 Tbsp honey or liquid sweetener
1/8 tsp sea salt
2 drops Medicine Flower Mango Extract (optional)
1 tsp nama shoyu (or tamari)
1 tsp ginger, grated
1/2 Tbsp lime juice
pinch cayenne (optional if you want to make it zippy)

Coconut Batter Mushrooms (not in recipe)

Pasta
2 medium zucchini spiralized or cut into noodles
1 Yellow squash, spiralized  (or use 2 zucchini)

Garnish
1 champagne mango, thinly sliced
1/4 red bell pepper chopped
1/2 cup broccoli sprouts or your favorite sprouts
shredded desiccated coconut
1 Tbsp black sesame seeds

Procedure

Champagne Mango Cream Sauce 

Blend cashews, coconut meat and coconut water until creamy. (add more water as needed)

Add honey, sea salt, mango extract, nama shoyu, ginger, lime juice, cayenne and blend until creamy. Taste for sweetness or zippiness and adjust. Set aside.

Serve 

Place a  mound of zucchini and summer squash noodles on plate.

Drizzle Champagne Mango Cream Sauce over center of food

Add garnish and serve.

Note: In photo, I garnished with additional marinated and dehydrated mushrooms. artichoke hearts, coconut batter portobello mushrooms (pictured above), etc.

For Medicine Flower mango extract: Mention "Rawfully Tempting" in Shipping Comments, and Medicine Flower will include a FREE Bonus Sample with any purchase. 

SPIRALIZER

 
 

I made the dish for my friend Ingrid, using sprouted legumes instead of broccoli, equally delicious. I think she liked it!

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