Mango and Raspberry Tart
What a divinely summery creation! And we enjoyed it with raspberry and blueberry ice cream too, drizzled with extra tart topping and added raspberries and blueberries. Perfect dessert ending to a lovely day.
The pie crust:
1 cup medjool dates, pitted
1/2 cup pecans
1/3 cup dessicated coconut
Add all ingredients to food processor and blitz until well mixed and starting to stick together. Spread a little dessicated coconut in the base of pie dish and then add date mixture, spreading evenly and up the walls of the dish.
The topping
2 medium mangoes
1 cup medjools, pitted
1 banana
1 cup frozen raspberries
Blend until smooth in food processor. Add to pie crust. Decorate with fresh fruits and then place in the freezer for 40minutes or so before serving. Store in the freezer and pop into the fridge 30-60 minutes before you want to eat.
Our ice cream of choice tonight was 3 frozen bananas, 1 cup frozen raspberries and 1 cup frozen blueberries.
The pie crust:
1 cup medjool dates, pitted
1/2 cup pecans
1/3 cup dessicated coconut
Add all ingredients to food processor and blitz until well mixed and starting to stick together. Spread a little dessicated coconut in the base of pie dish and then add date mixture, spreading evenly and up the walls of the dish.
The topping
2 medium mangoes
1 cup medjools, pitted
1 banana
1 cup frozen raspberries
Blend until smooth in food processor. Add to pie crust. Decorate with fresh fruits and then place in the freezer for 40minutes or so before serving. Store in the freezer and pop into the fridge 30-60 minutes before you want to eat.
Our ice cream of choice tonight was 3 frozen bananas, 1 cup frozen raspberries and 1 cup frozen blueberries.
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