Tiny tropical treats

A mango obsession...

Dear reader, last night I re-visited an old but cherished friend…..

The magnificent mango, it should be crowned a golden saint or at the very least a shining goddess. It’s the ‘bee’s knees’ of all the fruits & the most exciting fruit I look forward to eating each season with child-like anticipation.


A true tropical fruit with more friends than foe; this deliciously sweet and juicy fruit comes in yellow, green or red hues and is arguably one of the most favored fruits around. Mango Teams superbly with simply grilled fish in a Mango Salsa, or salad; then finish with this tiny tropical treat; Mango and Kiwifruit Cheesecake Tartlets.

Best eaten freshly sliced; cut the cheeks then score the flesh in a cross-hatched pattern and turn inside out. The juicy and sweet texture is at its most vulnerable in this way. Just make sure you have a serviette handy to sop up all the sweet juices.

Use mangoes in curries, salsa’s, salads or sliced and grilled on the BBQ with a touch of honey and a sprinkling of chopped pistachios; it’s a simply sensational crowd-pleasing dessert.

If fresh are unavailable canned, mango cheeks in syrup are a good substitute; pureed and stirred through ice-cream or served atop Pavlova’s and trifle.










A moreish must this summer! Try something super special over the break and delight your friends and family with these Tiny tropical cheesecakes!
Ingredients
150g wheat biscuits (Granita or Digestive)
70g butter, melted
2 teaspoons lime zest, finely grated
1-2 tablespoons gelatine
2 tablespoons water
250g cream cheese, softened
1 x 395g can condensed milk
2 tablespoons lime juice
3 kiwifruit, peeled and sliced
1 mango, peeled and sliced
3 passion fruit
6 mint leaves, finely chopped

Lets have some fun
Process biscuits until they resemble fine bread crumbs. Add butter and blitz for 10 seconds.
Divide mixture evenly between 12 Tartlets, pressing down firmly into the base and sides with finger tips. Place on tray and refrigerate for 10 minutes.
Pour water in a cup and sprinkle with gelatine. Stand the cup in a small saucepan of gently simmering water; stir until the gelatine has dissolved. Remove the cup from the water and allow to cool for a few minutes.
Place the cream cheese, condensed milk and lime juice into the bowl of the food processor and blitz until combined (approximately 10 seconds). Add gelatine mixture and blitz for 2 seconds. Pour into firm biscuit bases. Refrigerate until set (4 hours or overnight).
Decorate with kiwifruit, mango slices and mint. Drizzle with passion fruit.


love amie x