In the Dominican Republic, we are lucky to have delicious fruits all year around; though when they are in season it’s even better because they are so much tastier! Now we find ourselves in mango season, and it’s probably one of my favorite local fruits. Mango is often called the king of fruits and for good reasons. It is high in fiber, magnesium, and high in Vitamin B – which helps us maintain a sharp mind. It’s proven to be beneficial for our eyesight and blood health; plus, while high in Vitamin A and C, it protects us from free radicals.
There are many ways to eat mango. Often, its most simple form is the best, and I usually enjoy the fruit on its own or in a smoothie. Below is a recipe that doesn’t hide the mango’s natural sweet and tangy flavor. Sweet enough on its own, you don’t need to pile on a lot of ingredients. This guilt-free dessert can be enjoyed at any point during the day, while keeping you fresh and hydrated throughout these hot summer afternoons!
The recipe is completely raw and plant based, and makes two small tarts.
For the filling:
- 1 mango peeled and sliced
- ½ cup of coconut milk or water if you want to keep it lighter (will be less creamy if you use water)
- Fruit for topping
For the crust:
- ½ cup of almonds
- ½ cup peanuts
- 4 dates
- 1 tbsp of cinnamon
- 1 tbsp of cacao
- Pinch of salt
- 1 tbsp of coconut oil
- 1 slice of vanilla (Make sure to use the real thing. Don’t let the other brands or liquid forms fool you— buy the vanilla stick and use the powder found inside. Slice the vanilla stick vertically and scoop out the powder; it doesn’t get better than this!)
In a food processor or high speed blender, add first the dry ingredients for the crust. Blend thoroughly until you have a mixed flour of all the nuts and spices. Then, add dates and coconut oil. Mix until you get the consistency of dough. Now with your hands, shape the crust in the bottom of the cake mold and place them in the freezer while you prepare the rest. If there is any “dough” left shape it into small truffles and let them chill in the fridge so you can enjoy these as a snack.
Now for the second part, mix in a blender the mango and coconut milk until you obtain a smooth consistency. Then, simply top off your crusts with the mango cream and put them back in the freezer until firm. Add your favorite fruits; I used blueberries. When taking it out of the freezer simply give it a few minutes before cutting to let it soften. I hope you enjoy this summer treat as much as we did! In our house, it didn’t last a day before it was all gone!
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