cooking oil spray
250 g cashews
¾ cup desiccated coconut
80 g dried pitted dates
2 Tbsp coconut oil, melted
100 g mango flesh, diced
½ Tbsp honey, plus extra to serve
½ cup Greek-style natural yoghurt
¼ small ripe pineapple, cored, very thinly sliced crossways
finely grated zest ½ lime
6 mint leaves
- Grease holes of a 24-hole 1½ tablespoon-capacity mini muffin tray with cooking oil. Line a freezerproof tray with baking paper.
- Put cashews, coconut, dates and oil in the bowl of a food processor and process until a smooth dough forms. Push 1½ tablespoons of mixture into each prepared hole to evenly cover base and side. Freeze for 4 hours or until tartlet shells are firm enough to remove, then transfer to prepared tray.
- Put mango, honey and yoghurt in the bowl of a food processor and process until smooth. Divide mixture among tartlet shells and smooth surface. Freeze for 6 hours or overnight.
- Remove tray from freezer. Transfer tartlets to a serving platter and set aside for 10 minutes to defrost slightly. Arrange pineapple on top. Drizzle with extra honey. Scatter with zest and mint. Serve immediately.