Chef Todd Erickson has been one of Miami’s busiest chefs for many years, helming Haven gastropub, creating Hua Hua’s tacos and partnering to bring plant-based fast casual dining at GLAM. He can also be found donating his time and food cooking at community charitable events and now he has partnered with longtime friend and top Event Planning and Design coordinator, Todd Schneider, to form The Todds, a culinary catering, design and event planning company.

With mango season in full swing (and this weekends Fairfield Botanic Garden Mango Festival) , the abundance of the sweet tropical fruit requires creative ways to enjoy the fruit, and Chef Todd created this colorful and delicious vegan treat.

Vegan Mango-Avocado Mousse Parfait

Chef Todd Erickson Yield: 8-10 Servings

Ingredients:

Mango Mousse:

• Cashews, soaked overnight* 1 cup

• Coconut oil, melted ¼ cup

• Agave nectar, light 1/8 cup

• Vanilla extract 1 tsp

• Kosher salt 1/8 tsp

• Lime juice, fresh 3 tbsp

• Ripe mango puree 2 cups

Avocado Mousse:

• Cashews, soaked overnight* 1 cup

• Coconut oil, melted ½ cup

• Agave nectar, light ½ cup

• Haas avocados, ripe, diced 2 ea. (aprox 2 cups)

• Lime juice, fresh 3 tbsp

• Vanilla extract 1 tsp

• Kosher salt 1/8 tsp

Crumble:

• Gingersnap crumbs, fine 1 ½ cups

• Coconut oil, melted 3 tbsp

Garnish:

• Ripe, fresh mango, small-medium dice 1-1 ½ cups

• Lime zest 1 each

• Small basil, mint or tarragon leaves 8-10 each

Method:

1. For the mango mousse, in the blender** container, combine 1 cup soaked cashews with coconut oil, agave nectar, vanilla and salt. Puree starting on low and gradually increasing to high. Puree on high until extremely smooth.

2. Add mango puree and lime juice and continue to puree until completely smooth.

3. Spoon mixture into a piping bag or small mixing bowl and refrigerate.

4. For the avocado mousse, in the cleaned blender container, combine soaked cashews, coconut oil, agave nectar. Puree starting on low and gradually increasing to high. Again, puree until extremely smooth.

5. Add diced avocado, lime juice, vanilla and salt and puree again until completely smooth.

6. Spoon mixture into a second pastry bag or small mixing bowl.

7. In another mixing bowl, thoroughly combine gingersnap crumbs and coconut oil. Reserve for assembly.

8. Feel free to use wine glasses or champagne flutes for this dessert. The size of glass will determine the final number of servings.

9. Layer one mousse, followed by a tablespoon of crumble, then the other mousse, a tablespoon of crumble, diced mango, crumble, and a final dollop of mousse. Feel free to adjust the order of any layer.

10. Finish each parfait by grating fresh lime zest over and topping with a small herb leaf.

11. Refrigerate until ready to use. Will keep overnight in the refrigerator.

* If you don’t have time to soak the cashews overnight, bring 6 cups of water to a boil on the stovetop. Once the water reaches a boil, add cashews and turn off the heat. Soak for 40-60 minutes, then drain to use in the recipe.

** This recipe requires a strong blender to get the nuts super smooth. I use a VitaMix, but any blender with a strong motor will do.