Summery Mango Tart

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