Monday, August 29, 2011

Installment One of Raw Food: Mangos and Macaroons!

This recipe is so easy, so heavenly and so refreshing, you will forget it's good for you.

I have a Blendtec (hip hip hooray!) that makes the sorbet part a snap. But even if you don't own that handy household tool, a blender will still do the trick.

I did cheat and buy pre-frozen, pre-cut mangoes. Because, really, who has that kind of time on their hands?

Also, if you do not have the little tartlet molds, just do what I did:

Make the sorbet and pour into a shallow casserole dish. Freeze just long enough for it to soft set.

Then make the crust and simply use it as a topping by sprinkling it on individual servings.

Mango Sorbet-Macaroon Tartlets - From Ani Phyo's Raw Food Desserts Book

Makes 4 tartlets


•2 cups shredded coconut (unsweetened!)

•1/2 cup cashews

•1/4 teaspoon salt

1/4 cup agave syrup

Mango Sorbet

•2 cups chopped frozen mangoes

•1 cup filtered water

•1/3 cup agave syrup

To make the crust, combine the coconut, cashews, and salt in a food processor and process to fine powder. Add the agave syrup and process to mix well.

To make the tartlet shells, line 4 small tartlet or brioche cups with plastic wrap. Scoop about 2 tablespoons of the crust into each. Using your fingertips, firmly press the crust into the tartlet cup, leaving a cavity in the center to hold the sorbet. Place in the freezer to firm up for at least 30 minutes or more.

To make the mango sorbet, combine the mangoes, water, and agave syrup in a high-speed blender and blend until smooth. Serve immediately. Or, for an icier, more solid texture, scoop into a container and place in the freezer for an hour or more.

To make the mango sorbet in an ice cream maker: Chill the mixture in the freezer for an hour or so, then scoop into the ice cream maker and follow the manufacturer’s instructions.

To serve, scoop 1 tablespoon mango sorbet into each tartlet shell and serve immediately.

The tartlet shells will keep in the freezer for many weeks. The assembled tartlets are best enjoyed immediately, but will keep in the freezer for several weeks. Thaw for 5 to 10 minutes before eating.

Happy Frozen Treats!

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