Raw Mango & Coconut Tart
- ⅓ cup unsweetened desiccated coconut
- 1 ½ cups of almonds (finely ground) + 1 tbsp for dusting
- 1 tbsp coconut oil (melted)
- 5 juicy dates
- 1 tbsp maple syrup or honey
- ¼ tsp salt
- 1 can full fat coconut milk (refrigerated overnight)
- 1-3 tbsp maple syrup or honey (depending on how sweet you’d like it)
- 1 tsp vanilla extract
- 2 ripe mangos
1. Blitz the crust ingredients in a food processor until well combined. The mixture will be quite sticky but don’t worry.
2. Dust a 9-inch tart tin with the tablespoon of almond flour (this will prevent the crust from sticking too much) that has a removable base and press the crust mixture into it with the back of a spoon until it is evenly distributed.
3. Next place this in the freezer to set for about an hour.
4. If using coconut cream then remove the can of coconut milk from the fridge and flip it upside down so that all the liquid is at the top. Open the can, and pour the coconut water into a separate glass or bowl (definitely worth saving as this makes a delicious addition to smoothies!)
5. Scoop the coconut cream from the bottom of the can into a bowl and whisk with a hand whisk until fluffy, then gradually add the maple syrup/honey and vanilla until well combined. Place this in the fridge for about 20 minutes while you prepare the mango.
6. Peel the mangos. Take one and, holding it upright, slice straight down the centre to cut off one side (cut as close to the seed as possible) so you will end up with two flat pieces. Slice this into very thin strips.
7. To assemble: remove the coconut cream from the fridge and the tart from the freezer and scoop the cream into the tart base, spreading it evenly.
8. Now, starting with the longest strips of mango, work in from the edge of the tart. When you reach the centre, roll one piece of mango into a curl to form the middle of the rose. Place this in the centre, and then place back in the fridge until you’re ready to serve it.