Charlie Trotter's Mango Coconut Curry

I can't afford to pay for the S$1000 dinner to Singapore Sun Festival Charlie Trotter event. Here's a Recipe from his book. The Event posted here

From Charlie Trotter's "Raw"

This is my favorite, its easy and quick. Not a fan of cashew milk, plus its difficult to get bland raw cashews. Most cashews in Singapore are roasted and salted and extremely expensive. I replace it with almonds or sometimes rice milk.
For substitutes I use normal lime instead of key lime.
Agave syrup instead of maple. I also add soaked mejol dates for a further sweet texture.

Mango, Coconut And Curry
Serves 2

1/4 cup chopped young Thai coconut meat
1/2 cup coconut water
1 mango, peeled, pitted and chopped
1/4 cup raw cashews, soaked for 8 hours in filtered water and drained
1/4 cup cashew milk
1 tablespoon freshly squeezed Key lime juice
1/4 cup freshly squeezed orange juice
1/4 cup maple sugar
1 1/2 cups crushed ice
1 teaspoon Indian Spice Mix or sweet curry powder, plush extra for garnish

Combine the coconut meat and coconut water in a high-speed blender and process until smooth. Remove half of the puree from the blender and reserve. Add the remaining ingredients to the coconut puree in the blender and process until smooth. Pour into chilled glasses and spoon an equal amount of the reserved coconut mixture on top of each glass. Sprinkle each serving with a pinch of spice mix.

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