Ingredients
For the tartlet crust:
- 1 cup almond flour
- 1/4 cup coconut oil, melted
- 2 tablespoons maple syrup
- 1/4 teaspoon sea salt
For the mango filling:
- 2 ripe mangoes, peeled and diced
- 1 tablespoon lime juice
- 1 tablespoon agave syrup (optional, depending on sweetness)
- 1 teaspoon grated ginger
- 1/2 teaspoon turmeric powder
For the spiced cashew cream:
- 1 cup raw cashews, soaked for 4 hours and drained
- 1/4 cup coconut milk
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- Pinch of nutmeg
- Pinch of sea salt
Instructions
Start by preparing the tartlet crust. In a mixing bowl, combine the almond flour and sea salt. Add the melted coconut oil and maple syrup, mixing until a dough forms. It should be crumbly but hold together when pressed. If too dry, add a teaspoon of water.
Press the mixture evenly into the bottom and sides of a muffin tin or tartlet pans. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes or until lightly golden. Remove from the oven and allow to cool.
While the crust is baking, prepare the mango filling. In a medium bowl, combine the diced mangoes, lime juice, agave syrup, grated ginger, and turmeric. Toss gently until the mangoes are well coated. Set aside to allow the flavors to meld.
Next, make the spiced cashew cream. In a high-speed blender, combine the soaked cashews, coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, and sea salt. Blend until smooth and creamy, scraping down the sides as needed. Adjust sweetness if desired.
Once the tartlet crusts are cool, spoon the mango filling generously into each crust. Top with a dollop of spiced cashew cream, swirling it lightly with a knife for an artistic touch.
Garnish with toasted coconut flakes or fresh mint leaves if desired, and serve immediately or chill in the refrigerator for 30 minutes for a refreshing treat.
Enjoy your exotic mango & coconut tartlets, a delightful combination of tropical flavors and creamy textures that challenge traditional dessert norms!