Directions
Subtitle: Gluten-free, Grain-free, High-protein, Kid-friendly, Seasonal, Soy-free, Whole food plant-based
Description: These delicious mango tartlets are a perfect blend of sweetness and tanginess, making them a refreshing dessert for any occasion! They’re gluten-free, grain-free, high-protein, and whole food plant-based, making them suitable for various dietary needs. The best part? They only take minutes to prepare!
Ingredients:
For the crust (crushed almonds)
1 cup rolled oats
1/2 cup ground flaxseed
1/2 cup unsweetened coconut flakes
1/4 cup chopped walnuts or pecans
1 tbsp cinnamon powder
1/4 cup maple syrup or agave nectar
Pinch of sea salt
For the filling
2 ripe mangos, sliced into small cubes
1/4 cup unsweetened applesauce
1 tbsp lemon juice
1/2 tsp vanilla extract
Optional garnish: shredded coconut, fresh berries, mint leaves
Instructions
Step 1: Prepare the crust
Preheat your oven to 350°F (175°C). Line a mini muffin tin with silicone baking cups or paper liners.
Combine all the ingredients for the crust in a food processor and process until well combined but still slightly chunky. You may need to stop and scrape down the sides occasionally.
Divide the mixture evenly among the prepared muffin cups, pressing it firmly into the bottom and up the side. Place the tartlet pans on a baking sheet lined with parchment paper.
Bake for 10-12 minutes, rotating halfway through, until the edges are lightly browned. Remove from heat and set aside.
Step 2: Make the filling
Place the sliced mango cubes in a large mixing bowl. Add the remaining filling ingredients and stir well to combine. Allow the mixture to sit for about 10 minutes to allow the natural sweetness of the mango to come out.
Step 3: Assemble the tartlets
Spoon the prepared mango filling into each crust cup, dividing it evenly. Bake for an additional 5-7 minutes, or until the filling has slightly thickened. Remove from heat and let cool completely.
Step 4: Garnish (optional)
If using, sprinkle the top of each tartlet with shredded coconut, fresh berries, or mint leaves before serving. Enjoy immediately or store in an airtight container in the refrigerator for up to 3 days.
Yield: Makes approximately 24 mini tartlets
Servings per recipe: 24
Calories per serving: 120-150 kcal
Carbohydrates per serving: 15-20 grams
Protein per serving: 3-4 grams
Fat per serving: 7-10 grams
Total Time: 20-25 minutes prep + 10-12 minutes cooking
Difficulty: Easy
Note: If you prefer a more solid filling, increase the amount of fruit and reduce the liquid content.
