Preparation time is 6hours 15minutes
Total time is 6hours 15minutes
Serve is for 12 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
12
- 1 cup dried pitted dates
- 1 cup traditional rolled oats
- 3/4 cup moist shredded coconut
- 3 mangoes, chopped
- 400milliliter coconut cream
- 1/4 cup Woolworths pure maple syrup
- 1teaspoons ground cardamom
- 1 cup dairy-free plant-based coconut yoghurt
- 2 passionfruit
Nutrition per serving
1220kJ
Protein
4.3grams
Sugars
26.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A chilled fruit tart is the perfect antidote to a hot summer's day, and this mango-and-coconut delight requires no baking. Bonus!
Method
Step 1 of 4
Grease a 24cm (base measurement) fluted tart tin with a removable base. Place dates in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain, reserving ¼ cup water.
Step 2 of 4
In a food processor, process dates, reserved water, oats and coconut until finely chopped and ingredients come together. Using damp hands, spread date mixture evenly over the base of prepared pan.
Step 3 of 4
Meanwhile, process 2 chopped mangoes until smooth, then add coconut cream, syrup and cardamom. Process until smooth and combined.
Step 4 of 4
Pour mango mixture over date mixture in pan, then carefully tap base of pan on bench to release any air bubbles in mixture. Freeze for 6 hours or until firm. Cut into slices. Top tart with dollops of yoghurt, passionfruit pulp and remaining mango. Serve.
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