Raw Vegan Mango-Papaya Tartlet

Guess what : this tastes as good as it looks!

Isn’t it interesting how our tastes evolve throughout our lives. I used to think that I hated papayas when my dad would cut them for us when I was a kid. Back then, I found them smelly and disgusting. Now, I am dying for them. Especially since I know all the benefits they bring you. Here is a little reminder!

So it is with great delight that I have come up with this recipe that combines papaya with my favorite fruit: mango!

This recipe is raw and vegan, so you will need some preparation in advance. Trust me, just like the berry cheesecake, it is worth it!

Raw Vegan Mango-Papaya Tartlet

  • Difficulty: easy
  • Print

Ingredients:

Crust

  • 1 cup crushed almonds
  • 1/2 cup crushed hazelnut or walnut
  • 1 Tbsp coconut oil
  • 1 Tbsp honey or maple syrup or coconut sugar

Filling & Topping

  • 1 1/2 cup cashews, soaked overnight in filtered water (or at least 3 hours) and rinsed
  • 1/3 to 1/2 cup coconut milk
  • 1/2 to 1 fresh squeezed lemon juice
  • 1 to 2 Tbsp honey or maple syrup
  • 1 small mango
  • 1/4 papaya
  • fresh mint

Instructions:

  1. The night before, put the cashews to soak
  2. Make this dish at least 4 hours before serving
  3. Crush the almonds and hazelnut using a food processor or a mortar. The pieces have to be crunchy, make sure you do not process until it is powdery
  4. Mix the crushed nuts with the oil and sweetener
  5. Place in the bottom of the tartlet pan either using liners, or not
  6. To make the creamy filling: blend the cashews, 1/3 cup coconut milk, juice from 1/2 lemon, 1 Tbsp sweetener. Taste and Add sweetener as per your taste. You should not need much more as the fruits on top bring sweetness also. The texture of the cream has to be smooth, almost like a greek yoghurt. To do so, slowly add more coconut milk or regular water until you have the right texture. I use between 1/3 to 1/2 cup.
  7. Top with fresh cut mango and papaya cut into small regular pieces.
  8. Put in the freezer for at least 3 hours. Then, leave in the fridge 1 hour before serving or out 20 minutes before.
  9. For the final touch : add some fresh mint. This will guarantee the “wow” 🙂

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