Mango Cream Tartlets
Baking and Desserts • Turkmenistan
Description
Instead of mango, you can use a fruit that is closer to us—peach.
Ingredients
- Coconut flakes 0 oz
- Almond 5 oz
- Salt a pinch
- Coconut Milk 6 teaspoons
- Maple syrup 3 spoons
- Mango 2 pieces
- Sorghum Syrup 2 spoons
- Meyer Lemon Juice 1 tablespoon
- Vanilla salt ½ pieces
Step-by-Step Guide
Step 1
Grind the almonds and shredded coconut in a blender or coffee grinder until it reaches a flour-like consistency. Add three tablespoons of coconut oil, maple syrup, and a pinch of salt to the flour, and continue grinding until it forms a "soft ball" consistency. Distribute the dough into tartlet molds (lined with food foil in advance) and place in the refrigerator.
Step 2
Place the flesh of one mango, three tablespoons of coconut oil, lemon juice, sorghum syrup, vanilla, and a pinch of salt into a blender and blend everything until smooth. Remove the tartlets from the refrigerator, fill them with the mango mixture directly in the molds, and return to the refrigerator for three to four hours.
Step 3
Before serving, garnish with thin slices of mango.
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