I certainly have not been doing this food blog gig long enough to repeat recipes, I realize. And typically when I reinvent a recipe I’ve posted, I just keep it to myself, mainly because I know that you, too, are creative and adventurous in your own kitchen, and you are quite capable of tailoring a recipe to your tastes without my interfering. But this time, I really do want to share a “do-over” with you because I didn’t merely change a recipe, I improved upon it by simplifying preparation and improving flavor, and I think you deserve to know. And now I’m hoping that some of you are like me and continue to have one eye on summer and can appreciate a frozen treat, even when there are fresh apples on the counter ready to become a warm bubbly pie. Enjoy!
Mango Freezer Tart
Gluten-Dairy-Egg-Soy-Free No Added Sugar Low Fat
Base:
½ c. oats
¾ c. chopped dates (no added sugar)
¼ c. unsweetened grated coconut
½ t. lime zest
½ t. ground cinnamon
¼ t. ground ginger
Juice from 1 medium sweet orange
Fruit Filling:
1 medium banana
1 c. frozen mango chunks
1 pure fruit juice frozen lime bar (you can find these in the frozen confection section in many flavors; I think coconut would be super in these, but I had lime on hand, so lime it was! If you do not have these, use ¾ cup of additional frozen mango or other fruit)
¼ c. freshly squeezed orange juice
½ t. ground cinnamon
¼ - ½ c. rice milk (or milk of your choice)
Topping:
2 T. seedless raspberry jam, slightly warmed to drizzling consistency
You will need a 9” glass pie plate.
Place all base ingredients in the bowl of your food processor and process until the mixture begins to come together – 10 to 12 pulses. If the mixture seems too crumbly, add a bit more juice, a couple teaspoons at a time. You should end up with a somewhat sticky mixture that stays together when pressed between your fingers.
Scrape your processor bowl clean and press the mixture evenly into the pie plate. Place this in the freezer while you wash up the processor bowl and blade and prepare the filling.
Add filling ingredients to the processor bowl except for ¼ cup of the milk. Reserve the additional ¼ cup of milk in case you need it to smooth out the mixture in the end. Pulse several times to break down the fruit a bit, and then process just until smooth. If mixture is not smoothing out enough, or if it appears too thick, add a bit more milk to the mix until you get the consistency of a thick milkshake. Remove the base mixture from the freezer and spoon the fruit mixture over it and return to the freezer for a couple of hours, or until firm and sliceable.
To serve, remove tart from freezer for a few minutes before slicing into wedges. Warm jam and drizzle over plated slices of the tart; serve immediately.
This keeps well in the freezer for a week covered with plastic wrap.
This recipe is linked to Seasonal Sundays at Real Sustenance.
Mango Freezer Tart
Gluten-Dairy-Egg-Soy-Free No Added Sugar Low Fat
Base:
½ c. oats
¾ c. chopped dates (no added sugar)
¼ c. unsweetened grated coconut
½ t. lime zest
½ t. ground cinnamon
¼ t. ground ginger
Juice from 1 medium sweet orange
Fruit Filling:
1 medium banana
1 c. frozen mango chunks
1 pure fruit juice frozen lime bar (you can find these in the frozen confection section in many flavors; I think coconut would be super in these, but I had lime on hand, so lime it was! If you do not have these, use ¾ cup of additional frozen mango or other fruit)
¼ c. freshly squeezed orange juice
½ t. ground cinnamon
¼ - ½ c. rice milk (or milk of your choice)
Topping:
2 T. seedless raspberry jam, slightly warmed to drizzling consistency
You will need a 9” glass pie plate.
Place all base ingredients in the bowl of your food processor and process until the mixture begins to come together – 10 to 12 pulses. If the mixture seems too crumbly, add a bit more juice, a couple teaspoons at a time. You should end up with a somewhat sticky mixture that stays together when pressed between your fingers.
Scrape your processor bowl clean and press the mixture evenly into the pie plate. Place this in the freezer while you wash up the processor bowl and blade and prepare the filling.
Add filling ingredients to the processor bowl except for ¼ cup of the milk. Reserve the additional ¼ cup of milk in case you need it to smooth out the mixture in the end. Pulse several times to break down the fruit a bit, and then process just until smooth. If mixture is not smoothing out enough, or if it appears too thick, add a bit more milk to the mix until you get the consistency of a thick milkshake. Remove the base mixture from the freezer and spoon the fruit mixture over it and return to the freezer for a couple of hours, or until firm and sliceable.
To serve, remove tart from freezer for a few minutes before slicing into wedges. Warm jam and drizzle over plated slices of the tart; serve immediately.
This keeps well in the freezer for a week covered with plastic wrap.
This recipe is linked to Seasonal Sundays at Real Sustenance.
RSS Feed
