Do you have a favourite part of cooking?
Maybe it’s discovering easy weeknight meals that taste heavenly. Maybe you take therapy in the hard work of kneading bread. Or, maybe you hate cooking entirely, but keep at it because you go nuts for the finished product.
While I obviously love eating, often my favourite part of cooking is discovering flavour pairings that dazzle my tastebuds. I like to to be surprised when I take a bite. And, boy, was I ever surprised this time. Who knew mango and mint were a match made in heaven?
These tartlets are perfect in every way. You can keep your oven off, your measurements approximate, and work with your hands.
The crust is simply nuts and dates, processed to perfection. Since it’s slightly sweet, I left the filling unsweetened. Cashews have a wonderful sweetness of their own, and the creamy filling is a wonderful contrast to the sweeter crust and slight bite from the mint.
As for the mangoes…they’re so full of nutrients, I would run out of room to list them all here. Let’s just say they’re nature’s candy.
These mango-mint tartlets were a hit with my entire family. My brother said they were one of his favourite things I had made so far. High compliment- the “flops” in my kitchen are about as common as the successes.
Go do some foraging in your garden, or maybe the neighbour’s. I won’t tell. Have fun and take time to enjoy your beautiful, nourishing creation.
- 1 cup raw almonds, soaked
- ½ cup raw pecans, soaked
- 1 and ½ cups dates
- 1 cup raw cashews, soaked
- ½ cup plus 1 TB water
- 1 TB coconut oil
- 1 cup mango, finely chopped (about 1 large mango or 2 small mangoes)
- large handful of fresh mint, to yield 24 mint leaves
- Spread a large sheet of plastic wrap overtop of two mini-muffin tins. You are going to make the tarts in the plastic wrap for easy removal. Alternatively, use regular sized muffin tins for a smaller yield of large tartlets.
- In a food processor, add all the crust ingredients. Process until the nuts are finely chopped and a sticky dough forms. Stop and scrape down the sides as necessary.
- Roll a heaping teaspoon of the crust in your hands and press into a muffin cup, spreading the crust evenly on the bottom and up along the sides. Repeat for the remaining muffin cups.
- Rinse out your food processor and use again to make the cashew cream (or use a high-powered blender.) Add the cashews, water, and coconut oil. Process until creamy. Drop about ½ tsp of the cream into each tart, leaving a small amount of space on top for the mangoes.
- Chop up the mango (if you haven’t already) and place a few pieces on top of each tart. Finish with a sprig of mint, using a spoon to help push the mint into the side of the tart.
- Refrigerate for 10-15 minutes before serving.
Are you intrigued by food pairing, too? Check out this book.
What is the craziest food pairing you were surprised by, but loved?