Dan and Steph's amazing mango raspberry tart
WHAT we love most about food is that every season there is a new abundance of amazing fresh produce. It's at this time where we all should purchase and use these items as they are in their prime - so fresh, full of flavour, nutrition and very affordable.
The weather is warming up and Dan and I are very excited the delicious mango is coming into season.
Mango is such a versatile fruit. It's delicious not only by itself on a hot day and munching on the pip while no one is watching, but it can be used in many fresh desserts that will impress the family.
We love to use the humble mango with seafood and in salads - but is the idea of seafood and fruit just a Queensland thing?
When we did the Melbourne Cup challenge throughout My Kitchen Rules, we created a sambal prawn, avocado mousse and mango puree.
Jake and Elle, the other Queensland team, also used prawn and mango. Both teams received extremely bad reviews by both Pete and Manu.
They don't believe that these items belong together. We still certainly do. Let us know what you think.
Dan loves to use the inside of the skin from a mango as a facial. Yes, I said Dan.
Once he has devoured the mango, he then wipes the skin all over his face, neck and scalp - it is rather refreshing and great for the skin, especially sensitive skin.
Give it a try this summer. It gives that nice cute bald head of his a shine. We would love to share with you a delicious recipe - our raw mango and raspberry tart. It's dairy free, gluten free, sugar free and absolutely delicious.
Mango raspberry tart
INGREDIENTS: For crust: 4 cups of mixed nuts - macadamias, almonds and walnuts
1 cup pitted packed dates
1/3 cup of desiccated coconut. Filling: 4 cups diced fresh mango or 2 x 440g cans of sliced mango
4 tbsp of coconut oil
3 cups cashews, soaked in water for 2 hours
½ cup honey
3 tbsp of lemon juice
2/3 cup of cacao butter
1-2 gelatin leaves
2 cups of frozen raspberries - thawed or fresh raspberries for on top.
Crust - process nuts, dates and coconut together in a food processor. Add 1-2 teaspoons of water if the mixture is too dry and crumbly, it should combine together when pressed. Press the mixture into a large round fluted tart pan.
Filling - soak cashews in water for up to 2 hours. In a blender or processor blend mango, coconut oil, cashews, honey and lemon juice until smooth and creamy, this may take 5 minutes. Soak gelatin leaves until soft. Add the cacao butter slowly until completely mixed. Add soft gelatin and blend. Evenly spread 1 cup of the raspberries over the base and then smash them down with a fork. Pour the mango filling over top. If having a swirl, process the remainder raspberries and then strain through a fine sieve to get a very tart puree. Then place a number of teaspoon dollops of raspberry puree on to the mango filling - while using a knife or skewer, swirl the raspberry carefully through the mango until you get a lovely pattern. If not having a swirl, place some fresh raspberries on top at time of serving. Chill the tart in the fridge until set - may take up to 4 hours or even better - leave overnight before serving.
Serves 4 - 8
Dan and Steph Mulheron won My Kitchen Rules in 2013. http://www.danandsteph.com.au, find them on Facebook - Dan & Steph - My Kitchen Rules or Instagram - danandsteph13.