Summery Mango Tart

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This is what summer tastes like: mango, coconut & vanilla united in the form of a refreshing light cake – a Mango Tart to be exact. No matter, if you make it with the tropical coconut cream or the vanilla pudding filling, both options are delicious and refreshing.


Ingredients:

For the crust:

  • 2 tbsp coconut butter (20 g)
  • 200 g almond slivers (200 g)
  • 170 g dates about 7-8 Medjool dates
  • 60 g (unsweetened) shredded coconut (60 g)
  • 1/2 tsp vanilla powder (or vanilla pulp)
  • 1 dash of salt

For the filling (option 1: coconut cream)

  • 1 can coconut milk (s. notes)
  • 1/2 vanilla pod
  • 2-3 tbsp maple syrup (optional) to taste
  • 1-2 ripe mangos depending on size

For the filling (option 2: vanilla pudding)

  • 2 cups almond milk (or other plant milk) (500 ml)
  • 2 tbsp starch (I use arrowroot powder, alternative: corn starch) (30 g)
  • 1 tsp coconut oil (or other oil)
  • 1/2 vanilla pod
  • 2-3 tbsp maple syrup (optional) to taste
  • 1-2 ripe mangos depending on size




Instruction:

For the crust:

  • Melt coconut butter (if not liquid already) in a simple double boiler.
  • Add almonds to a food processor together with pitted dates and shredded coconut and process for a minute or so.
  • Add melted coconut butter, vanilla and salt. Process once more until the mixture is sticky and crumbly.
  • Press crust into pie dish (e.g. spring form) and refrigerate.

Filling option 1: coconut cream

  • Open coconut cans carefully (without shaking them too much) and spoon out the cream that has accumulated at the top into a bowl. Scrape vanilla pod and add pulp to the bowl, together with maple syrup (if using). Whisk with a hand mixer until stiff and thick (and thereby resembles regular whipped cream).
  • Cut mangos in thin slices. Starting from the edge of the cake, and using big pieces of mango first, arrange slices into a rose shape.

Filling option 2: vanilla pudding

  • Mix together the starch with about 6 tbsp almond milk until there are no lumps. Add remaining milk to a small pot, together with vanilla pulp and maple syrup (if using) and bring to a boil. As soon as the milk starts boiling, reduce heat and stir in the starch milk mixture. While stirring, bring to a boil for another minute or so. Remove from stove, fill into 1 or 2 bowls and leave to cool in the fridge.
  • After the pudding has solidified, pour filling into the pie crust.
  • Cut mangos in thin slices. Starting from the edge of the cake, and using big pieces of mango first, arrange slices into a rose shape. You will get beautiful mango tart.

Recipe Notes

  • For the crust I recommend using the queen of dates: Medjool. It’s very sweet and juicy. However, the recipe works just as fine with any other kind of dates. You may need to soak them in warm water beforehand though.
  • Use up remaining crust dough by rolling it into small energy balls and keep them as a snack in the fridge.
  • Chill coconut milk cans in the fridge overnight or at least for a few hours before whipping the cream that has collected at the top.

website: www.minamade.com

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