Two thumbs up for this sugar-free and dairy-free mango strawberry tart. This tropical delight can be enjoyed by breast cancer patients and family members. Remember always use organic ingredients when possible.
For the crust
- ⅓ cup (26g) unsweetened shredded coconut
- 1 ½ cups (126g) almond flour
- 1 tablespoon (15g) coconut oil, melted
- 1 tablespoon (15g) maple syrup (optional)
- ¼ tsp Himalayan salt
For the filling
- 1 (13.5 oz.) can full fat coconut milk, refrigerated overnight*
- 1-3 tablespoons maple syrup (Stivia or dates can be used)
- 1 teaspoon vanilla extract
- 2 ripe mangos
For the crust
- Preheat oven to 350ºF. In a food processor, pulse together almond flour, salt and shredded coconut until finely ground.
- Melt together coconut oil and maple syrup and add to almond flour and coconut mixture. Pulse until coarse crumbs form (dough should clump together when squeezed with fingers).
- Transfer dough to a greased 9-inch tart pan with a removable bottom (I used two 5in glass pie pan. Using a measuring cup or your fingers, evenly press dough in bottom and up sides of pan.
- Bake in center of oven until golden and firm, about 12-16 minutes. Transfer to a wire rack to cool completely, at least 1 hour.
For the filling
- Remove can of coconut milk from the refrigerator and flip it upside down (this will cause all the liquid to be at the top).
- Open the can, and pour the coconut water into a separate bowl (you can save this for smoothies!).
- You will be left with the coconut cream in the bottom of the can. Scoop this out and transfer to another large bowl. With a hand mixer or whisk, whip the coconut cream until fluffy. Add the maple syrup and vanilla and whip again until combined. Place in the fridge until ready to assemble the tart.
To prepare the mango
- Peel the mangos with a vegetable peeler or a knife. Hold the mango upright on the counter with your fingertips. Position your knife to one side of the center stem and slice straight down, cutting as closely as possible to the seed. Turn the mango and slice off the other “cheek.” You will have two big pieces of mango and the flat seed.
- Slice the mango cheeks lengthwise into very thin strips.
- Remove the whipped coconut cream from the fridge. Spread it in an even layer over the completely cooled crust.
- Starting with the longest strips of mango, place the slices around the edge of the tart. Repeat, working your way in, slightly overlapping the rows. When you reach the center of the tart, roll one mango slice into a curl and place in the center. Keep refrigerated until serving, and enjoy!
This absolutely delicious tart recipe was adapted from Bakerita.com
*For a great description of how to pick the right coconut milk and how to whip it properly, check out this tutorial at Oh She Glows: http://ohsheglows.com/2012/08/30/coconut-whipped-cream-a-step-by-step-photo-tutorial/
A healthy diet is only one of several factors that can affect the immune system; exercise and stress management are just as important in improving your overall health and well being.
Recipe adapted from PowerHungry.com,