Usuba
Tartlets with Mango Cream
Delicate tartlets with a nutty base and creamy mango filling. You can use peach or other soft fruits instead of mango.
- Total
- 20 min
- Standard serving
- 321.2 g
1
Ingredients
Total 9
Instructions
- 1
Step 1
Grind almonds and coconut shreds in a blender until flour-like consistency. Add coconut oil, maple syrup and salt. Continue grinding until a soft dough forms.
Distribute the dough into tartlet molds, having previously lined them with food foil. Place in the refrigerator.
- 2
Step 2
Place mango pulp, coconut oil, lemon juice, sorghum syrup, vanilla, and salt in a blender. Blend until smooth puree.
Remove the tartlets from the refrigerator and fill them with mango mixture directly in the molds. Return to the refrigerator for 3–4 hours.
- 3
Step 3
Before serving, garnish the tartlets with thin mango slices.
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