yearbook

nutrition
Mini Mango Bites
Makes 12 small bites
I adore these little mini mango
bites. They're so simple to make
and look bright and beautiful.
You can make them well in
advance and store them in the
freezer, and they really look
the part as pretty, dinner party
desserts. Mangos have been
shown to fight cancer, alkalise
the body, aid in weight loss,
regulate diabetes, help digestion
and clear your skin. Even more
reason to get making – and
eating – these beauties.
Ingredients:
For the base:
• 200g chopped dates
• 50g almonds
• 50g Wyldsson trail mix
• 1tbsp coconut oil
For the layers:
• 4tbsp coconut oil
• 2tbsp honey or maple syrup
• 200g soaked cashews (soak
for a couple of hours)
• Cream of one 400ml tin
coconut milk (sometimes
the fat will already have
separated and be sat at the
top – this is the bit you need.
If not simply pop the tin in
the fridge overnight. Save
the coconut water to drink
or make chia pudding)
• 1 mango
• Dried rose petals to decorate
Method:
Blitz the base ingredients
1 together. Don’t worry
about getting it too smooth.
Spoon the blitzed base
2 into a flapjack tin lined
with greaseproof paper and
press flat with the back of a
spoon. Put in the freezer.
Blitz the layer ingredients
3 – aside from the mango
– together until it forms
a smooth, cashew cream
consistency.
Remove the tray with the
4 base from the freezer and
spoon half the white cashew
cream into it, smoothing the
layer with the back of a spoon
– leave enough room on top
for the mango layer and return
to the freezer.
Add the mango to the
5 remaining cashew cream
in the food processor and
blend again.
Remove the cheesecake
6 from the freezer ensuring
the mid layer is fairly firm.
Spoon on the mango layer and
smooth. Return to the freezer.
Slice into little squares
7 and serve slightly
softened. I like to allow at
least a couple of hours for
the mango squares to thaw.
Transfer them from the freezer
to the fridge for a few hours
ahead of serving.
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