• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

Crust: 1 cup raw almonds ½ cup medjool dates Quarter cup desiccated coconut 2 teaspoons vanilla essence Pinch sea salt Filling: 2 ripe mangoes Half a lime (juice and zest) Half cup broken cashew nuts (soak overnight) 3 tablespoons coconut oil 5 tablespoons maple syrup 1 cup coconut cream 1 tablespoon fresh mint leaves ½ teaspoon vanilla essence

• Whizz all the crust ingredients in a food processor until it forms into crumbs, then divide between four mini-tart pans. Use damp fingers, and press down until it resembles a crust. Leave to one side while you make the filling.
• Process the mango, cashews (drained), lime juice and zest, coconut oil and cream, mint, vanilla and maple syrup until creamy.
• Pour into crust cases, and freeze for at least two hours.
• Remove from the freezer and leave for only a few minutes before serving. Garnish with fresh mint leaves or lime slices.
• Serves 4.

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