Tag Archives: mango

Jun 13 2013
44 Comments
Desserts, Fruit, gluten-free, Pies and Tarts

Plum & Mango Tart with Gluten-Free Crust. Sugar-free, Oil-free

Plum and Mango TartThe standard pastry crust makes me feel guilty.  Me, the one who snarfed down the cinnamon-sugar coated scraps that my mom baked up after completing an apple pie.  Me, the one who carefully ate around the thick and nubby, crusty rim of a pie and saved it for very last.  I’m the one who always preferred a little bit of filling with a whole lotta flaky crust.  But, I just can’t really do it any more.

My first non-crust crust consisted of Grape-Nuts and apple juice and baked.  Not bad, but… And then I discovered raw crusts which changed the whole pie-making world for me.  And raw crusts are great – they’re quick and delicious and I when I’m eating some I don’t imagine plaque lining my arteries – but sometimes I just don’t want raw.  So I came up with a hybrid – some elements of a raw crust, but baked up so that it gets crispy around the edges. Plum and mango work beautifully together, but this could be filled with any fresh seasonal or frozen fruit.

Go crazy and add a dollop of The Little Foxes’ delicious (not to mention easy & quick) sweet vegan ricotta to your slice.  You’ll be glad you did.

Plum & Mango Tart
Serves 6-8

Crust:
1/4 cup flaxseed meal
1 cup unsweetened coconut flakes, soaked in water for ~30 minutes & drained
1 cup pecans, roughly chopped
1/2 cup dates, chopped
4 oz. unsweetened applesauce
zest of 1 lemon
1″ nubbin of ginger, grated
1 tsp. cinnamon
1/4 tsp. cardamom

Filling:
1 large mango, peeled and chopped
5-6 plums, pitted and chopped or sliced
1/4 cup water
1 tbsp. cornstarch

Glaze:
1 tbsp. fruit-sweetened jam, any flavor
1/4 cup water

Sweet vegan ricotta, optional

Make the crust:
Preheat the oven to 350F and dig out your 9″-10″ springform pan.

In a food processor, process the pecans and dates until finely chopped.  Add them to a big bowl with the remaining ingredients.  Stir well to combine.  Pat the dough into the pan – you’ll have enough to bring some up the sides.  Pop into the oven for 10 minutes.

Make the filling:
While the crust bakes, combine the mango and plums in a bowl.  Stir the cornstarch into the water and then add this to the fruit.  Stir.  When the crust is ready. gently pour the fruit into the pan and put back into the oven for about 25 minutes.

Make the glaze:
Whisk together the jam and water.  When the tart is done, brush the glaze over the fruit and return to the oven for a few more minutes.  Let the tart cool in the pan until ready to serve.

Top with sweet ricotta cream, if desired.

Slice of Plum and Mango Tart

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May 23 2013
52 Comments
Breakfast, Brunch, Fruit, Pancakes

Mango Lime Pancakes with Ginger & Coconut. Sugar- & Oil-free

Mango Lime Pancakes in a StackI love tinkering with pancake (and waffle) recipes – and that’s because Sunday morning breakfast is hands down my favorite meal of the week. Over the past year or so of blogging I’ve made the following pancakes:

Whole Wheat Chocolate Chip
Banana Bread
Pumpkin-Carrot Cake Ginger
Whole Grain with Dried Blueberries, Ginger & Sunflower Seeds
Whole Wheat Nectarine with Easy Coconut Maple Syrup
Banana Bread with Cacao and Pecan & Walnut Butter
Mocha Spice with Simple Syrup

but I’ve created my favorite right here. These are absolutely delicious with nothing on them – and for someone who loves to load her ‘cakes with nut butter, slices of banana and hemp seeds – that’s saying a lot.  This recipe has been shared on Healthy Vegan Friday!

Mango Lime Pancakes with Ginger & Coconut
Makes 16

1 1/2 cups whole wheat pastry flour
1/4 cup macadamia nuts
1/4 cup coconut flour
1/4 cup unsweetened flaked coconut
2 tbsp. wheat germ
1 tsp. baking powder
2 tsp. baking soda
1/4 tsp. cardamom
1/4 tsp. cinnamon
2+ cups “buttermilk” (nut milk + 1 tbsp. apple cider vinegar)
juice of 1 lime
zest of 1 lime
1/4 tsp. pure lime extract (optional)
1 tbsp. fresh ginger, grated
1 tbsp. crystallized ginger (omit to make recipe completely sugar-free), chopped
2 mangoes, divided

Pop your breakfast plates in the oven and crank it to 200F. Heat a large griddle or skillet.

In a food processor, grind the macadamia nuts – this “meal” doesn’t have to be fine, just break down the nuts into small pieces. Set aside. Cut and peel the mangoes and chop one of the halves into small dice. Set aside. Place the other halves into the food processor along with the lime juice and process until very smooth. Set aside.

In a large bowl, combine the flour, coconut flour, coconut flakes, wheat germ, baking powder, baking soda, and spices. Stir in the macadamia nut meal.

In a small bowl, whisk together the buttermilk, lime zest, and lime extract and then stir in the mango/lime mixture. Whisk this into the dry ingredients, breaking down any big clumps and then stir in the diced mango, the fresh ginger, and the crystallized ginger, if using. Let the batter sit for 10-15 minutes.

When the griddle is nice and hot, spoon batter onto it – spraying the surface with oil, if desired. Flip the pancakes when the tops lose their shine and some bubbles pop to the surface. Cook for several minutes and then place the ‘cakes in the oven to keep warm.

Serve with your favorite syrup.

Stack of Mango Lime Pancakes

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Apr 13 2012
22 Comments
Fruit, Herbs, Quick & Easy, Salads

7 Days of Salad. Day 5: Fruit with Basil-Lime Dressing

Fruit Salad CollageKel and I eat a small fruit salad every morning alongside our hot grains cereal (with slices of banana on top), have fruit with lunch and we conclude dinner with more whole fruit.  Getting fruit is not a problem for us.  But I rarely make a fruit salad with dressing.  The collusion of an interesting-sounding sauce from a Cooking Light Annual cookbook and my grocery offering lovely pineapples, mangoes, kiwis and strawberries made me think it was time to put together something special for after dinner one evening.  The dressing on this has so much flavor – a little zing from the lime and basil which is balanced by the sweet date sugar.  I think this dressing would be delicious with some mint leaves thrown in.  One thing – this salad is best consumed the day it is prepared.

Fruit with Basil-Lime Dressing
Serves 6

1/4 cup date sugar (or maple sugar, maple syrup or white sugar, if desired)
1/4-1/2 cups water
1/2 cup basil leaves
1 tbsp. lime zest
2 cups fresh pineapple, cut into small chunks
1 mango, cut into chunks
1 1/2 cups strawberries, cut into quarters
2 kiwi, peeled, halved lengthwise and sliced
unsweetened coconut flakes, toasted, optional

In a small saucepan, combine the sugar and water.  (If using date sugar, you will need more water.  Date sugar does not dissolve and become clear like white sugar so you will end up with a thick mixture.)  Bring to a boil and cook for 1-2 minutes.  Remove from the heat and stir in the basil leaves and lime zest.  Set aside to cool.

Strain the mixture through a fine sieve into a bowl and discard solids.  If using date sugar, press the mixture gently to extract liquid.  You should end up with a 1/4 cup or so of thick liquid.  Set aside.

Combine the fruit in a large bowl, drizzle with sugar mixture and toss gently.  Sprinkle servings with toasted coconut.

Basil Leaves

Strawberries on Board

Mix of Fruit

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