Mango and yuzu dessert pots (vegan)

Yuzu - what on earth is it? I’m learning a few more tricks relating to Japanese cooking, and yuzu is an East Asian citrus fruit that tastes like a cross between a mandarin and a lime. I am co-running a Japanese-themed supper club in a couple of weeks to raise money for South Norwood Community Kitchen, and this dessert is a cashew-based one that I’ll make for any vegan guests. It’s incredibly creamy and the yuzu adds a sherbert tang to the sweet mango. It’s almost impossible to detect that it’s not made from dairy. See it as a sort of ‘semmifreddo’ - you can make it ahead of time, put it in the freezer, then thaw it out a little before serving.

Full disclaimer: the cashew base is adapted from Minimalist Baker.

Mango yuzu dessert pots: makes 6

You will need:
1 1/2 cups soaked raw cashews
Juice of one large lemon
1/3 cup coconut oil (melted)
2/3 scant cup full-fat coconut milk
1/2 cup agave nectar or maple syrup (or honey if not vegan)
Tinned mango pulp (KTC Kesar or Alphonso) - approx 12 tablespoons
Bottled yuzu juice (I used Yutaka) or fresh lime juice - approx 50ml, to taste

To quick-soak cashews, pour boiling hot water over the nuts, soak them for 30 minutes, then drain and use as instructed.

Add all ingredients (bar the mango puree and Yuzu juice) to a blender and blitz until very smooth. I shove everything into a Nutribullet, but you can use any food processor.

Mix yuzu or lime juice into the mango pulp to taste. Layer alternate spoonfuls of cashew cream and mango pulp into six dessert glasses until full. Freeze for 1 - 2 hours. Remove 20 mins before serving. Serve with a crunchy ‘cigarillo’ biscuit on the side.