It's summer! 2022/23 mango season has started strong. Our organic kp mangos from north queensland are ideal for this raw dessert by Kelly Alexander. Raw food chef and author of Raw by Nature.  Could this recipe be the perfect way to finish your Christmas meal? We think so!



Tart Base-

1 cup dates

1 cup desiccated coconut

1 cup flaked almonds

pinch of salt

1⁄2 teaspoon vanilla

Place the almonds in your food processor and blitz for a couple of seconds so they break

down, then add the coconut flakes, dates, vanilla, and salt. Process until the mixture breaks

down and then starts to come together. It should hold together when you press it in

between your fingers.

Press the base into a spring form tart tin and then pop in the fridge while you make the

filling.

Tart Filling-

1 cup of cashews

1/3 cup coconut milk

1/3 cup coconut oil

2 tablespoons coconut nectar

1⁄2 a ripe mango chopped

3 dried peaches

1 passionfruit

A good pinch of turmeric

A good pinch of salt

1⁄2 teaspoon vanilla

Soak the cashews and dried peaches for 2-4 hours, then strain and rinse well.

Place all the ingredients in a high speed blender and blend until completely smooth. You can

add a dash more coconut milk if need be but the mixture should be thick.

Spoon the filling into the prepared tart base and refrigerate for at least 2 hours.

To Garnish-

1 ripe peach finely diced

Coconut milk to drizzle

A few sprigs of fresh thyme

To serve, top with freshly diced peaches, a drizzle of coconut milk and a spring of fresh

thyme.