Mango Berry Tart
Fresh fruit, no added sugar, amazing taste, what could be better than this mango berry tart. It is easy and quick to pull together.
I made this for a class on Breaking up with Sugar and everyone loved it. When you are eating whole plant foods, there is less of a need to watch your calories and carbs. Whole plant foods are complex carbohydrates and break down slowly for sustained energy and even blood sugar. Fruit isn’t the culprit, it’s the non-nutritive added sugars in processed foods that are really causing the problems people have with sugar and raising the risk of disease.
This fruit tart is a delicious way to get healthy sweetness into your life. It is simple and fresh and tastes amazing. It looks beautiful as a tart but also layered in glasses to make a parfait that is suitable for breakfast or dessert.
Give it a try!
Mango Berry Tart / Parfait
Equipment
- 1 food processor
Ingredients
Crust:
- 2½ cups of shredded coconut
- ¼ teaspoon vanilla
- Pinch salt
- 1/3 cup dates pitted and chopped
Filling:
- 2 mangos peeled and chopped (or use thawed frozen)
- ½ cup dried mango soak for 15 minutes in water
- 2 cups berries single or mixed, I like blackberries
- 1 teaspoon lime juice
Instructions
Prepare Crust:
- To a food processor, add coconut, vanilla and salt and pulse to combine.
- Add the dates and blend until dates are incorporated and mixture holds together when pinched. May need a few more dates.
- Press into a pie dish or use as a layer or topping for a parfait
Prepare Filling:
- In a food processor, pulse the dried mango and half of the mango cubes until thick and smooth. Be sure you have soaked the dried mango until softened.
- Add the remaining mango and pulse a few times, should be chunky. Transfer to a bowl.
- Fold in the berries and pour into a prepared pie crust or layer in cups for a parfait. Chill for an hour before serving.