Raw Mango Smoothie Tart With Pecan Fig Crust and Strawberry

[Guest guest]

Raw Mango Smoothie Tart With Pecan Fig Crust and Strawberry

Source: Recipzaar.

 

 

For the Crust:

 

2 cups almonds, raw and finely minced

1 1/2 cups dried figs, stems removed, soaked in water for 1 hour

1 tablespoon (3 tsp) fresh lemon zest

1 1/2 teaspoons cinnamon

1/4 teaspoon sea salt

 

 

For the Filling:

 

2 cups dried mango, soaked for 1 to 3 hours in

2 cups orange juice, until soft

3 tablespoons (9 tsp) dates, pitted

1/4 cup raw macadamia nuts

1 tablespoon (3 tsp) shredded coconut

1 tablespoon (3 tsp) lemon juice

1 fresh mango, peeled and cored

 

 

For the Coulis:

 

1 cup strawberries, green removed

1/2 cup orange juice

1 1/2 teaspoons ginger

1 tablespoon (3 tsp) raw sugar (-OR- alternative)

 

 

1. In a food processor, blend the crust ingredients until it forms a

ball. Might have to split it up first to effectively blend. Put the

mix into a 9-inch (23 cm) tart or pie pan. I assume you know that you

need to push the mixture down and make it crust-like .

 

2. In a blender, blend the mango along with the range juice, dates,

macadamias, coconut, lemon juice, and mango until creamy. Pour the

smoothie-like concoction into the crust. Then just pop it in the

freezer for a while. Uncovered if you want it to look pretty.

 

3. In a blender, blend the coulis ingredients until smooth. Pour a

small puddle of the coulis onto a plate, place a slice of the tart on

top of the puddle, then dribble more on the top.

 

 

Serves 8.