When it’s really hot outside, sometimes you just need something a bit different from the classic cake to go with your coffee. For example, juicy mango and aromatic cashews refined into a delicious Mango-Cashew Tart – this light and crumbly summer recipe is one that everyone will enjoy. An added bonus: it’s super easy to make – have fun trying it out.

Recipe:

Shopping List for 1 Mango-Cashew Tart (cake/tart pan approx. 26cm)

Tart Base:

200g cashews (1 ½ cup)
2 tbs. granulated sugar
4 tbs. all purpose flour
1 large egg

Mango Topping:

1 ripe mango
3 large eggs
1 tsp. zest of an organic lemon
whipping cream or natural cream cheese (1/4 cup)
granulated sugar (1/2 cup)

Preparation Time: approx. 70 minutes (approx. 45 minutes of this is baking time)

Directions for the Mango-Cashew Tart:

Tart Base:
Grease a 26cm cake or tart pan with butter. Because the base stays fairly crumbly, it’s better not to use a silicon form. Pre-heat the oven to 190 C. Roast the cashews in a non-stick pan until they are golden yellow. Now ground the cashews in a food processor, then place them in a bowl.

Add the flour, sugar and egg to the cashew and knead together until everything is mixed together well and you have a nice consistency. Spread the dough evenly in the pan, making it fairly thin. Make sure to have 2-3 cm up the sides also covered with the dough to make the edge. Now, put the base in the oven for about 15 minutes, until the edges begin to pull away from the pan.

Mango Topping:
While the base is in the oven, peel and cut the mango off the pit. Then cut the mango into pieces. With a blender or hand blender, puree the mango. In another bowl, mix the egg, sugar and lemon zest together well. Whip the whipping cream and fold it then into it with the pureed mango. For a thicker less liquid topping, you can use cream cheese instead of whipping cream.

Pour the mango topping into the tart base, which in the meantime you’ve already taken out of the oven. Place the Mango-Cashew Tart back in the oven and bake for about 25 to 30 minutes. The tart is ready when a knife inserted into the mango topping comes out clean.