Mini mango bites recipe

I adore this mini mango bites recipe. The little squares are 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

(makes 12)

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 (optional)

Method

Blitz the base ingredients together. Don’t worry about getting it too smooth

Spoon the blitzed base into a flapjack tin lined with greaseproof paper and press flat with the back of a spoon.

Blitz the layer ingredients – aside from the mango – together until it forms a smooth, cashew cream consistency.

Remove the tray with the 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 remaining cashew cream in the food processor and blend again.
Remove the cheesecake 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 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.