There’s something about the combination of Mango and Coconut that takes me straight to the tropics! I can literally feel the warm sand beneath my toes and the cool, salty sea-breeze against my face… Wait, I’m still here in Dallas?! Ok, well at least I have these delicious Mango-Coconut Tartlets to fill my belly and put a huge smile on my face until I can catch that next plane flight… Am I there yet?!
But back to these Tartlets.
Filled with all of the coconut goodness I could squeeze in them, including Coconut Butter, Coconut Oil, and Coconut Flakes, I also added a big ‘ol helping of Dried Mangos, some Raisins, and even Toasted Cashews to give these the best texture and flavor one could hope for! Oh, and they even have additional protein and fiber added in there for some extra nutrition – because you know I’m all about that too!
Try them for yourself – you certainly won’t be disappointed!
- 2 cups Unsweetened Shredded Coconut
- ½ cup Toasted Cashews (any nuts will work here)
- 1 cup Dried Mango
- ½ cup Raisins
- ½ cup @mycoconutkitchen Toasted Coconut Butter (get 10% OFF with code FITFABMOMS10)
- ½ cup Oats
- ½ cup @Drinkorgain Vanilla Protein Powder
- ¼ cup of Fiber Syrup (You can also use another Liquid Sweetener here if you like things sweeter, or some of the leftover water from rehydrating the Mangos)
- 2 tsp. Vanilla Bean Powder (Vanilla Extract works here too)
- 2 tsp. Sea Salt
For the Toppings:
- Use Aquafaba Frosting or whipped cream, of choice
- ½ cup Toasted Coconut, Sesame Seeds, Pumpkin Seeds
- Rehydrate the Mangos in enough warm water to cover them. This should take about 10-15 minutes. Save some of the liquid for later.
- At the same time, heat the oven to 300F degrees and lightly toast the Coconut Flakes. Once you begin to smell them, they are most likely done. You can skip this step if you’d like, but it really does take these to another level!
- Once the Mangos and Coconut Flakes are done, add these plus the Raisins and Cashews into a high-speed blender or food processor and blend until finely minced.
- Next, add in the Coconut Butter, Oats, Protein Powder, Liquid Sweetener, Vanilla Powder and Sea Salt and blend again until just combined.
- Gently press the Mango-Coconut Mixture into silicone-lined muffin tins, so the mixture is about 1/3 inch thick.
- Place them in the freezer until nicely chilled.
- Once cold, I topped my Tartlets with a Vegan Whipped Cream and then sprinkled on a mixture of Toasted Coconut Flakes, Pumpkin Seeds + Sesame Seeds, but feel free to top them however you’d like!
- You can now freeze them as is and have a great treat whenever the craving hits! You can also store them in the fridge, although I personally prefer them more on the chilled side.
- Just remember to slightly thaw before eating.
- Now eat and enjoy!