Monday, May 01, 2006

Jihva For Ingredients #1: Mangoes

Indira from Mahanandi is hosting the first Jihva For Ingredients and it's theme is mango. The purpose of Jihva is to celebrate natural ingredients and mango certainly is an object to be desired. There's not much that beats the sheer pleasure of eating the unadulterated flesh of a ripe mango, it's the real definition of "finger licking good."

The dish I'm making has mango at it's heart and it sits of a light bed of coconut and ricotta that's held together with crisp puff pastry. This little tartlet could be a special lunchtime treat or dressed up and served as a light dessert.

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Mango, Coconut and Ricotta Tartlets

1 sheet ready made Puff Pastry
100g ricotta
20g Demerara sugar
50g Shredded Coconut
1 mango, diced
icing sugar, for dusting

Cut sheet of pastry in half - then cut each half into three.

Roughly fold the edges of each rectangle over to create a lip - then with a fork, prick the base of each tartlet - this helps to stop the centre of the pastry from raising.

To make the filling, place the ricotta in a bowl and add the sugar, mix this well to ensure the sugar is well incorporated and the mixture is fairly smooth. Add the coconut, mixing well.

Loosely top the centres of each rectangle with this mixture - don't pack it down, just spread it out using a fork.

Top this with the pieces of mango and sprinkle with a little extra demerara sugar.

Cook in a preheated 180°C/350°F about 15-20 minutes or until golden.

Cool on a wire rack and dust with extra icing sugar.

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You could make this as one large tart instead of the 6 individual tartlets.

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8 comments:

  1. The combination looks mouthwatering and photos simply gorgeous!

    Thanks for participating in this event.

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  2. Thank you for the lovely comments Indira - mango is such a wonderful ingredient. Congratulations on the wonderful concept of Jihva for Ingredients.

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  3. Very innovative recipe, nice photos, altogether a job well done !!!

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  4. Thank you Archanat - your heart shaped mango mousse is gorgeous!

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  5. oh that looks so delish! mango, ricotta, sugar..mmmm some of my favorite ingredients. I've got to try this one :)

    cheers!

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  6. Thanks Saffron! You made the cutest little cheesecakes - Yum!

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  7. Haalo,
    Your tartlets look interesting. We have some Indian family friends here in Germany, who have lived here for something like 20 years now. They still like Indian flavours, but have got faily westernised too. I think these tartlets would be perfect for dessert when I invite them next for dinner.
    Can they be made ahead of time (maybe about 10 hours before they can be served)? Will they keep fresh, if covered with cling film?

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  8. Hi Vaishali
    The only problem with assembling the tarts too early might be that the filling and mango pieces could soften the base too much. There's no problem though with making up the 3 different components (tart cases, ricotta filling and mango chunks) and keeping them in the fridge until you need to make the tarts.

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