FRESH THINKING

MAKE THE MOST OF SUMMER FLAVOURS BEFORE STORING UP A COUPLE OF RECIPES FOR EARLY AUTUMN

- ALI GRAVES

Fresh mango mini tarts

By Ana Rita Nunes

SERVES 6

INGREDIENTS

For the crust

• 230g pitted dates
• 60g rolled oats
• 65g mixed nuts (almonds, walnuts, hazelnuts, etc)
• 15g unsweetened shredded coconut (optional)
• 1 tbsp coconut oil, melted

For the filling

• 1 ripe mango
• 400ml full-fat coconut milk (refrigerated overnight)
• 2 tsp agar-agar
• 10g arrowroot flour or cornstarch

1. For the crust, pulse together all the ingredients until coarse crumbs are formed, then press together into a dough.

2. Transfer the dough to 6 lightly greased mini tart moulds with a removable base (or you could use one 23cm tart pan).

3. Mould the dough into the edges of the tart tins and place them in the freezer.

4. For the filling, peel and chop the mango. Keep a handful to one side for decoration.

5. Open the tin of coconut milk and use only the thick, creamy part. Place in a blender with the mango and blitz until smooth.

6. Add it to a pan and bring to the boil. Add the agar-agar and arrowroot and bring to a gentle simmer for 5 minutes, stirring thoroughly until smooth, and cook for a further 3 minutes.

7. Pour into the tart moulds and chill for at least 2 hours.

8. Top with the reserved chopped mango, and devour! ANA RITA (@ANITA.HEALTHY)

Strawberry tiramisu with coconut

By Marika Cucuzza

SERVES 4

INGREDIENTS