Ingredients Serves 4
- 1.5 cups almonds
- 1/3 cup desiccated coconut
- 1/3 tsp salt
- 2 tbsp coconut oil
- 2+1 tbsp agave or mapple syrup
- 1 can (13.5 oz/400 ml) fully fat coconut milk
- 1 tsp vanilla extract (optional)
- 2 ripe mangos
For the crust
Place 1.5 cup of almonds into your blender and process until powder-like consistency.
Process 1/3 cup (about 3 tablespoons) of desiccated coconut.
In a bowl combine ground almonds, coconut, 1/3 teaspooon of salt, 2 tablespoons of agave or mapple syrup and 2 tablespoons of melted coconut oil. Stir well with your hands to ensure that everything is evenly distributed.
Place the crust mixture in a small tart pan (I used an 8-inch foil pan) and using your fingertips distribute it evenly on the bottom and sides.
Bake at 370 F (190 C) degrees for about 10 minutes until golden brown. Set aside to cool for 40 minutes.
For the coconut cream:
Refrigerate a can of coconut milk for at least 4 hours before cooking. The coconut milk should have been separated with the coconut liquid at the bottom and the cream on top. Scoop out the cream into a large and deep mixing bowl. Whisk using a mixer or by hand. Add a tablespoon of the syrup and a teaspoon of vanilla extract and whip again until combined.
Spread the coconut cream across the bottom of the cooled tart crust. Place into the fridge.
Peel 2 very ripe mangos. Slice off so called mango cheeks, cutting as close to the pit as possible. Cut each cheek into thin slices.
Arrange mango slices starting from the edge, slightly overlapping the rows. Use the largest slices for the outer edge.
Curl a thin mango slice and place it in the center. Keep in the fridge before serving.
This recipe was adapted from Bakerita.