Make Your Own Mango Cashew Milk

Frothy and dairy-free, this healthy beverage combines the best of two worlds: a fruit smoothie and homemade nut milk. Skip the messy nut-milk bag and use a French press coffee pot instead. The result is a tropical, tiny paper umbrella-worthy, nonalcoholic drink that’s great for a warm afternoon or breakfast on the go. For optimal texture and flavor, soak the cashews and dates overnight.  

Mango Cashew Milk Recipe

Serves 4

Shopping List
2 pitted dates
1 cup unsalted roasted cashews
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper, plus more for sprinkling, optional
1 large or 2 medium ripe organic mangoes, preferably Manila 

1 organic lemon
1 tablespoon honey
Ice, optional
Ground cinnamon, for sprinkling, optional

Muslin or cheesecloth or fine-mesh strainer or French press, optional, medium heatproof bowl, large bowl, blender 

The night before:
1 Prep the ingredients

  • Cut the dates in half.

In a medium heatproof bowl, combine the cashews, dates, salt, and the ⅛ teaspoon pepper with 4 cups very hot tap water; let cool to room temperature, then cover and store in the refrigerator overnight or up to 3 days. 

The next day or when ready to use:

2 Prep the remaining ingredients

  • Trim the ends from the mango; cut away the peel, then cut the flesh away from the pit. Coarsely chop the flesh.
  • Cut the lemon in half; juice half and measure 1½ teaspoons juice. 
  • Line a large bowl with muslin, cheesecloth, or a fine-mesh strainer, if not using a French press.

3 Make the milk
In a blender, combine the cashews, dates, and their soaking liquid with the chopped mango, lemon juice, and honey and blend or process until smooth, about 1 minute. 
Working in batches if needed, strain the cashew mixture into the prepared bowl, squeezing or pressing the solids to extract all the milk. Alternatively, working in batches, pour the cashew mixture into a French press and slowly press down to extract the milk. 

4 Serve
Fill individual glasses partially with ice, if using. Pour the mango-cashew milk into the glasses, sprinkle with as much black pepper or cinnamon (or both) as you like, and serve. The strained mango-cashew milk can be refrigerated in an airtight container for up to 1 week. 

Chef’s Tip: If you don’t have muslin, cheesecloth, or a fine-mesh strainer, use your French press to strain the nut milk. 

Make It Ahead: The strained mango-cashew milk can be refrigerated in an airtight container for up to 1 week. 

Nutrition per serving (1 cup): Calories: 280, Protein: 6g (12% DV), Fiber: 3g (12% DV), Total Fat: 16g (25% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 2.5g, Saturated Fat: 3g (15% DV), Cholesterol: 0mg (0% DV), Sodium: 125mg (5% DV), Carbohydrates: 32g (11% DV), Total Sugars: 20g, Added Sugars (honey): 4g (8% DV). Not a significant source of trans fat.

Bonus recipe—ingredients not included in box.