Refreshing, pretty and wonderfully tasty, mango, coconut and turmeric are brought together in this beautiful little tarts. Make ahead for dessert and serve after dinner for a light tropical ending.
Mango & Coconut Tartlets
- For the base
- 100g chickpea flour
- 100g desiccated coconut
- 3 tablespoons coconut oil, melted
- 3 tablespoons date nectar, honey or maple syrup
- Dash of vanilla extract
- For the filling
- 100g fresh or frozen mango (defrost first)
- 200ml coconut milk (from a carton)
- 2 tablespoons cornflour
- 5 tablespoons stevia, honey or maple syrup
- 2 teaspoons turmeric powder
- ½ teaspoon vanilla extract
- To decorate
- Dried mango pieces
- Dried rose petals
- Chopped pistachios
First make the base: Simply place all of the ingredients into your Ninja Kitchen Nutri Ninja food processor and pulse until it sticks together. Divide between 3-4 mini tartlet tins and press in to cover the base and sides. Chill in the fridge for at least an hour.
Now make the mango filling: Place the coconut milk in a small pan and heat up. Whisk the cornflour with 1 tablespoon water to form a paste. Whisk in along with your choice of sweetener, turmeric and vanilla while cooking on a low heat until thick. Remove from the heat and allow to cool.
Spoon into your clean Ninja Kitchen Nutri Ninja blender along with the mango then whizz up until smooth. Chill in the fridge for at least an hour until needed.
When ready to serve, remove the tartlets from the cases then spoon the mango mixture into each. Top each one with some dried mango and sprinkle with rose petals and pistachios.
Serve and enjoy!