Step 1

In a high-speed blender, blend the mango, lime juice, and milk until creamy.

Step 2

Add the cashews and 2 Tbsp sugar, and blend until completely smooth. The mixture will get warm during blending, which is fine and actually helps thicken the pudding.

Step 3

Taste for sweetness, and add more sugar and a few drops of vanilla, if desired. Tip: We prefer the taste of clear vanilla in this pudding and not too much. A small amount enhances the sweetness, but you don't want it be overpowering.

Step 4

Divide the pudding among 2 or 3 small serving cups. Refrigerate uncovered for at least 2-3 hours before serving, or cover and refrigerate overnight.

Step 5

Serve topped with freshly diced mango and vegan whipped cream, if desired.