Mini Mango Bites

mango cake

I adore these little mini mango bites. They’re so simple to make and look bright and beautiful. You can make them well in advance and store them in the freezer, and they really look the part as pretty, dinner party desserts.

Mangos have been shown to fight cancer, alkalise the body, aid in weight loss, regulate diabetes, help digestion and clear your skin. Even more reason to get making … and eating … these beauties.

Mango bites

INGREDIENTS (makes 12 mini squares)

Base

200g chopped dates

50g almonds

50g Wyldsson trail mix

1 tbsp coconut oil

Layers

4 tbsp coconut oil

2 tbsp honey or maple syrup

200g soaked cashews (soak for a couple of hours)

Cream of one 400ml tin coconut milk (sometimes the fat will already have separated and be sat at the top – this is the bit you need. If not simply pop the tin in the fridge overnight. Save the coconut water to drink or make chia pudding)

1 mango

Decorate with dried rose petals (optional of course)

HERE’S HOW;

Blitz the base ingredients together. Don’t worry about getting it too smooth

Spoon the blitzed base into a flapjack tin lined with greaseproof paper and press flat with the back of a spoon

Blitz the layer ingredients – aside from the mango – together until it forms a smooth, cashew cream consistency

Remove the tray with the base from the freezer and spoon half the white cashew cream into it, smoothing the layer with the back of a spoon – leave enough room on top for the mango layer and return to the freezer

Add the mango to the remaining cashew cream in the food processor and blend again

Remove the cheesecake from the freezer ensuring the mid layer is fairly firm. Spoon on the mango layer and smooth. Return to the freezer

Slice into little squares and serve slightly softened. I like to allow at least a couple of hours for the mango squares to thaw. Transfer them from the freezer to the fridge for a few hours ahead of serving

mango cakes

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