These mango tarts contain several ingredients that are high in antioxidant properties, which are beneficial to your health. They are also tasty and refreshing, especially on a hot summer day.
Make frozen mango tarts with me!
As someone with a sweet tooth, I always need something sweet in between meals. Since I cut white sugar in my diet and started incorporating anti-inflammatory ingredients due to my inflammatory skin condition and joint pain, I have changed the game when it comes to dessert.
My desserts always contain a healthier substitute for white sugar. Since you are eating sweets, why not get the fiber and vitamins from fruits? This mango tart has its sweetness from the ripe mango and dates.
Health Benefits of the natural sweetener in this frozen mango tart
Mango is rich in Vitamins A, C & E, which come with fiber and antioxidant properties. The antioxidant compound in mango, known as mangiferin, has been shown to help reduce inflammation and protect joints. Be sure to pick the sweet and ripe one so you don’t have to add any other sweetener.
Dates are another sweet fruit high in antioxidants, which are beneficial in fighting or preventing diseases and helping to control inflammation in our bodies. Dates are a great sugar substitute due to being lower in sugar spike compared to white sugar and high in fiber, which helps with digestion.
💡 Tips to choose ripe mango: Ripe mango is soft. Lightly squeeze with your finger, if it gives you a bit of dent, it’s good to go. But bear in mind there are so many different types of mango, and they go with different names in different countries. Not all ripe mangoes are sweet, so it is best to check with the seller.
Other ingredients, notes & substitute
Ginger & turmeric
These 2 superfoods add a mild herby flavor to the tart. Try not to go overboard with these ingredients, as they can overpower the mango taste. So, you want to get just the perfect balance of these herbs in your ingredients. I’m using the fresh ones, alternatively, you can also use turmeric powder and ginger powder.
💡 Tips: Use a glove when handling the fresh turmeric so you don’t get your fingers and nails yellow
Almond
Another anti-inflammatory ingredient in this recipe. Roasted almonds are used to make the base of the tart. I use roasted almonds instead of raw almonds. The roasted version will give you a crunchy texture compared to the raw ones.
Coconut milk
The combination of coconut milk and mango is divine. If you have tried Thai mango sticky rice, you know what I’m talking about. Coconut milk adds creaminess to mango. You are free to try other plant-based milk such as oat milk, soy milk and nut milk. PS please let me know how it goes as I have never tried it myself.
Coconut oil
Like most fat, coconut oil thickens in cold temperatures. It helps to bind the ingredients for the tart base, forming a solid shape. I use virgin coconut oil as it is cold-pressed and unrefined.
Substitute – Avocado oil
Storage
These tarts can stay in the freezer for 1-2 months with proper storage. Keep it in an airtight container or a ziplock bag. Before you eat, bring it out at room temperature for 1-2 minutes to soften it a little before you enjoy
Tools needed
Blender – This is a must-have tool to make this mango tart. You need a blender that can blend both dry ingredients (the base) and liquid ingredients (the top layer).
Mini cupcake tray – I use a 24-hole mini cupcake tray, and this recipe is perfect for the tray size.
Other recipes you might like
This frozen mango tart is a perfect anti-inflammatory healthy dessert if you want to reduce processed sugar in your diet but still want to enjoy a dessert. With ginger and turmeric addition, it creates a unique taste and adds anti-inflammatory properties to every bite. This can be one of your favorite meal prep ideas for your healthy dessert, just like I do.
Frozen Mango Tarts – Healthy Dessert
24
pieces15
minutes0
minutes2
hoursThis no-sugar bite-sized frozen mango dessert is refreshingly good and made of only healthy ingredients.
Ingredients
1 ripe sweet mango (300g mango meat)
½ cup of coconut milk – or any unsweetened plant-based milk
1 tbsp of coconut oil
7g fresh ginger
7g fresh turmeric or ½ tbsp of turmeric powder
1 cup of roasted almonds
6 dates – With seeds removed
¼ tsp of Himalayan pink salt
¼ tsp of cinnamon powder
Directions
- Soak the dates in hot water for 10 minutes
- Strain the water. Some dates have harder, paper-like skin, this needs to be removed to make a smooth base. If you use Medjool dates, no need to remove the skin.
- Pulse almonds in a blender until coarse and pour it into a bowl together with dates.
- Add salt and cinnamon powder to the almonds and dates, and mix them with your hands until mixed. Alternatively, you can pulse and mix in a blender too.
- Once mixed, scoop the dough into the cupcake tray, and press lightly with your finger until flatten and dense. Repeat until you finish the almond dough and set it aside.
- In a blender, pulse mango, turmeric, ginger, and coconut milk together until fully blended
- With a spoon, scoop the mango paste onto the almond base. Repeat until finished.
- Keep it in the freezer for at least 2 hours.
- Once frozen, bring the tray out, and remove the tart from the tray by sliding a pointy knife on the side of the tray hole.
- It’s ready to enjoy. Store it in a container or ziplock in the freezer.
Recipe Video
🥣 Did you try this recipe? Let me know your thoughts in the comment below.
