Growing up my mom used to make a dessert for the family that was chunks of super ripe and sweet mango covered in whipped cream, yogurt, vanilla extract, and sprinkled with brown sugar. The sweet & creamy combination sticks out in my memory and the craving for this dessert hit me hard the last couple weeks so I knew I needed to recreate a delicious version of this!
Mangoes are intensely sweet, but when paired with the vanilla cashew cream and an ever so slightly salted crust. It all just goes and it’s a beautiful thing. Tropical vibes in Canada is what I'm going for here and this may have transported me straight to Hawaii.
Mangoes & Cream Tropical Tarts
Serves 12 // Vegan, Paleo, Refined Sugar-Free, Vegetarian, Gluten Free, Dairy Free, Raw
1 cup (115g) soaked and dehydrated almonds, or raw almonds
3/4 cup (95g) or 6 pitted Medjool dates
1/4 tsp salt
3/4 cup (130g) unroasted, unsalted, "raw" cashews soaked overnight or for 10-12 hours
3 Tbs (45ml) liquid sweetener like maple syrup or raw honey
3 Tbs (45ml) water, almond/cashew/coconut milk
2 tsp (10ml) vanilla extract or 3/4 vanilla bean, scraped
3 pitted ripe mangoes (550g of mango flesh of fresh or frozen and thawed mangoes)
Use a bit of coconut oil to grease a standard 12 cup muffin pan and cut strips of parchment paper ands stick in the muffin cups. This will create tabs, make removing the tarts from the pan easier! You can also use cupcake/muffin liners.
Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. If it's crumbly you will need to process it a bit more.
Scoop out crust mixture into pan. Press firmly, making sure that the edges are well packed and that the base is relatively even. Place in freezer while you prepare the rest of the ingredients. Rinse food processor/blender out well.
Add soaked and rinsed cashews, liquid sweetener, water or milk, and vanilla to a small food processor or a Magic Bullet and blend until completely combined.
Start with one heaping tablespoon of the mixture onto each prepared crust and smooth out so that it covers the whole crust.
Set aside any extra cashew filling to top tarts later.
Next, add the flesh of the 3 pitted mangoes to a blender or food processor and blend until completely smooth. Pour over the tarts.
Add a teaspoon of the leftover cashew cream to each tart and swirl with a toothpick.
Place pan on a flat surface in the freezer and freeze for 5 hours or until filling is completely solid. No need to cover it unless you're keeping it in there longer than 8 hours.
Remove from the freezer. Depending on how cold the freezer was (will be more difficult to remove tarts the colder the freezer was), leave out for about 5 minutes and then grip the parchment paper tabs and lift out of the pan and then peel off the paper. If the tabs just rip off, leave the tart still in the pan, just wait 2-5 more minutes.
Enjoy right away!
Return any tarts you can't eat right away to the freezer in a sealed container.
Share your creations on Instagram by tagging @foodyfirst and using the hashtag #foodyfirst so I can see!