Mango is a delicious fruit to use in desserts, salads and with seafood.
Mango is a delicious fruit to use in desserts, salads and with seafood. Volha Harchychka

RECIPE: Summer dessert with Dan and Steph

WHAT we love most about food is that every season there is an abundance of new produce. It is at this time that we should all purchase and use these items as they are so fresh and full of flavour and nutrition. They are also affordable. It is exciting that it is warming up - we are excited the delicious mango is coming into season.

Mango is such a versatile fruit. It is delicious on a hot day, munching on the pip while no one is watching, but it can also be used in many beautiful desserts that will impress the family. We love to use mangoes with seafood and in salads.

This is our raw mango and raspberry tart. It is dairy-free, gluten-free, sugar-free and absolutely delicious.

Mango raspberry tart:

Serves 4-8

INGREDIENTS:

For crust: 4 cups mixed nuts - macadamias, almonds and walnuts 1 cup pitted packed dates 1/3 cup desiccated coconut

For filling: 4 cups diced fresh mango or 2x440g cans sliced mango 4 tbs coconut oil 3 cups cashews, soaked in water for 2 hours ½ cup honey 3 tbs lemon juice 2/3 cup cacao butter 1-2 gelatin leaves 2 cups frozen raspberries - thawed or fresh raspberries for on top

METHOD:

Crust - process nuts, dates and coconut together in a food processor. Add 1-2 teaspoons of water if the mixture is too dry and crumbly - it should combine together when pressed. Press the mixture into a large round fluted tart pan.

Filling - soak cashews in water for up to two hours. In a blender or processor blend mango, coconut oil, cashews, honey and lemon juice until smooth and creamy.

Soak gelatin leaves until soft. Add the cacao butter slowly until completely mixed. Add soft gelatin and blend.

Evenly spread one cup of the raspberries over the base and then smash them down with a fork. Pour the mango filling over top. If having a swirl, process the remaining raspberries and then strain through a fine sieve to get a tart puree. Place a number of teaspoon dollops of raspberry puree onto the mango filling - while using a knife or skewer, swirl the raspberry carefully through the mango until you get a lovely pattern

If not having a swirl, place some fresh raspberries on top at time of serving.

Chill the tart in the fridge until set - it may take up to four hours, or even better overnight before serving.

Head to www.danandsteph.com.au for more recipes.



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