Mango is my favorite fruit. There are few things as amazing as a perfectly ripe, sweet yet tart mango on a warm summer (or spring) day. To my happiness, Fairway and Whole Foods in NYC have been having a sale on the Ataulfo (champagne) mangoes for the past several weeks, so I’ve been taking full advantage of that and grabbing 5-6 at a time. I usually just cut the mango in half by cutting close to the pit on each side, make cross cuts and eat it right off the skin. I realized that I was consuming 2-3 mangoes each day and decided that I needed to somehow make them last a bit longer. I had a can of coconut milk in my pantry, some dates and nuts so I whipped up a raw coconut mango tart that was TO DIE FOR. It sounds simple with only the sweet crust, coconut cream and mangoes, but the flavor combination is iiiinnncredibly satisfying – trust me on this one!
If you decide to toast the coconut, you will get that caramely-slightly pungent taste in the crust, which pairs perfectly with the tart mango and creamy coconut filling. There are many different variations to this- you can make the crust with different nuts, seeds, various ratios of shredded coconut to nuts, or you can even make a baked crust if you wish. I wanted to keep it very simple and let’s be real here- who wants to turn on an oven when the temperature is in the 70’s!
Mangoes are full of antioxidants that can protect against an array of diseases such as diabetes, cancer, and liver disorders. When food is digested, our bodies break down the nutrients and what remains is the ash residue. This ash residue can be neutral, acidic, or alkaline, and consists the basic building blocks or nutrients of the food. For instance, alkaline foods may contain higher amounts of potassium, calcium, and magnesium and will leave an alkaline ash, while acidic foods may contain higher amounts of sulphur, phosphorus, and leave acid ash.
Raw Coconut Mango Tart
- 1 cup medjool dates
- ⅓ cup walnuts
- ¼ cup finely shredded coconut, slightly toasted (don't toast for raw version)
- 2 tsp coconut oil
- 1½ cans organic coconut milk (JUST the cream on top), refrigerated for at least an hour
- 1 tsp vanilla extract or one vanilla bean, scraped
- a squeeze of lemon juice
- 2 mangoes, thinly sliced
- Soak dates for a few minutes in warm water if hard. Add all crust ingredients to food processor and process until larabar texture. Be sure not to overprocess, otherwise mixture will become too sticky. Press the crust into an 8 inch tart pan (with a removable center for easy removal later) and refrigerate the crust while making filling.
- To separate the coconut cream from the milk, open the can and carefully remove the hardened cream on top. You can use the milk at the bottom for a soup, smoothie, curry, etc.
- Mix the coconut cream until its smooth, then add vanilla. Spoon the coconut cream mixture into the tart pan with the crust. Refrigerate for approx 10 minutes so that it will harden enough to hold the mango slices.
- Arrange the mango slices in a circular motion towards the center (see photo). Enjoy!!