The White Ramekins

food & photography

Mango Yogurt Cashew Tarts

by

With every single day of this Summer passing by, I feel the urge to make most out of the seasonal summer produce. And this drives me enough to keep coming up with more and more recipes involving summer fruits and vegetables. I love other things like chocolate and peanut butter too, just that I don’t want to miss an opportunity to work with the fresh fruits when they are in season. Chocolate can wait, so can peanut butter! Fresh fruits and vegetables just not give good color and texture to the dish when compared to frozen ones, but they also lend a lot of freshness and summery vibe to the recipe. And your heart sings well to the contentment of having tried something really good. It’s even better because they are good enough replacement for  refined sugar in your diet. Just like these mango yogurt cashew tarts which I baked last week. They are so delicious and super healthy that you could even have them in breakfast too. The sweet and sour mango pulp pairs so well with the creamy luscious greek yogurt that you almost feel that you are having a good glass full of mango lassi. The tart shells are lightly sweetened and crisp enough to hold the fruits and yogurt in them easily. Just a little swirl of clear honey, only if you want it a little more sweet. These are super easy and super quick ones to whip up. Do bake them, before you get hold of fresh mangoes this summer!

Mango Yogurt Cashew Tarts
Mango Yogurt Cashew Tarts
Write a review
Save Recipe
Print
Ingredients
  1. 1 1/2 cups fresh mango flesh, plus extra to garnish
  2. 2 tsp lemon juice
  3. 1 cup greek yogurt
  4. 1 cup raw unsalted cashew
  5. 1/2 cup desiccated coconut
  6. 1 tbsp honey, plus extra to serve
  7. 1 tbsp light olive oil
  8. 1 egg yolk
  9. 2 tbsp finely chopped pistachios, to garnish
Instructions
  1. Preheat oven to 160 degree C. Grease well an 8 cup muffin tray and set aside. Place the cashews, desiccated coconut, 1 tbsp honey, olive oil and egg yolk in a food processor and process until smooth. Spoon the mixture prepared muffin tray cavities and spread evenly along the sides and base of each cavity. Prick the bases with a fork and bake for 10 minutes or until golden and cooked through. Let tart shells cool in tray for 10 minutes and then take them out of tray and let cool completely on a wire rack.
  2. Meanwhile, puree the mango pulp with lemon juice to make a smooth paste. Whip the greek yogurt and swirl very lightly gently into the mango pulp. Spoon the mango yogurt mixture into cooled tart shells and top with extra finely chopped mango and some pistachios.
The White Ramekins http://thewhiteramekins.com/

Comments

%d bloggers like this: