Clean Mango Tart Recipe

Out of all the recipes using the Coconut Trio I reviewed this is by far my favourite, it’s sweet and perfect for a desert but isn’t too heavy and uses only clean ingredients so you can feel happy eating it!

Clean Mango Tart Recipe

Ingredients
Base:
1/2 c Almond Meal (Almonds ground up until a flour texture)
1/3c Cashews roughly chopped (or other nuts of your choice)
1/2 Shredded Coconut
3/4 Pitted Dates

Filling
1/2 Tablespoon Gelatine (or Agar Flakes if your vegetarian)
7 Tablespoons Boiling water
1 whole Mango (approx 1.5 cups chopped)
2 Tablespoons Lemon Juice
3 Tablespoons Agave Nectar (or honey or maple syrup)
3 Tablespoons Coconut Butter

Directions
1. Soak the Pitted Dates in boiling water for 5 minutes.
2. Roughly chop the cashews (or put in a freezer bag and bash with a rolling pin like I did).
3. Line muffin tins with baking paper (or grease with coconut oil) – this makes 6 tarts in a standard muffin tin.
4. Chop your mango up roughly.
5. In a separate bowl add the Gelatine and boiling water and stir so the Gelatine dissolves – put aside.
6. Pop the coconut butter in a dish and sit the dish in another dish which has boiling water in it – to melt the coconut butter.
7. Put all of the ingredients for the base (drain the water off the dates – reserve to use in a smoothie at a later date) in a food processor and combine.
8. If the mixture is not coming together add a little of the date juice at a time until it comes together and sticks together when you press the mixture between two fingers.
9. Divide the mixture up between the muffin tins and press the mixture into the bottom of the tin until it’s nice and flat.
10. Pop the mango in the food processor; slowly add the lemon juice, agave nectar and melted coconut butter and mix until smooth.
11. Add the gelatine and boiling water mix and mix until smooth.
12. Taste test the mango mixture – is it sweet enough or tart enough for your liking? If not add some more lemon juice or agave nectar. This will likely depend on the ripeness of the mango you had as well as personal preference.
13. Spoon the mango mixture on top of the bases.
14. Shake the muffin tray so the mixture will fall flat and even on the bases.
15. Top with shredded coconut or coconut chips (or leave as is)
16. Pop in the freezer for half an hour or so until the mixture hardens then you can move them to the fridge.
17. Devour – I warn you these are tasty!

If you liked this recipe I think you’ll also love these posts:
The Hype with Coconut Products
Home Made Coconut Chocolate Recipe
Coconut Pancake Recipe with Coconut Peanut Butter Spread
Coconut Shortbread Recipe
If you’re not sure where to get coconut butter from check out our friends over at the Coconut Oil Shop who can help you out with all your coconut needs.

I am entering this recipe in Sweet NZ this month hosted by Frances at Bake Club, if you are a Kiwi Blogger – or non-kiwi blogging in NZ please do get your entries in!