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.
Mango, Coconut and Ricotta Tartlets
1 sheet ready made Puff Pastry
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.
You could make this as one large tart instead of the 6 individual tartlets.
Tagged with Jihva