I created this recipe in an Iron Chef competition at TrueNorth Health Center. The secret ingredients we had to use were mango, cashews, and oats. I had only 20 minutes, and I won!
Crust Ingredients:
2 cups gluten-free oats (or 1 cup raw cashews and 1 cup oats)
2 cups packed, pitted dates (about 12 ounces)
4 tablespoons lime juice and zest
1. In a food processor fitted with the "S" blade, process the oats into a flour-like consistency. Add the dates and process until a ball forms. Add the lime juice and zest. If it is too wet to press into a tart pan, add a few more oats until the proper consistency is reached.
2. Press into a pan with a removable bottom.
Filling Ingredients:
2 pounds frozen mango, defrosted
2 ounces unsweetened dried mango soaked in a small amount of water until soft
2 cups raw cashews
4 tablespoons fresh lime juice (plus zest; optional)
2 pounds fresh raspberries
1. In a high-powered blender, blend all ingredients except for the raspberries until very smooth.
2. Pour into crust. Place the raspberries over the top to cover completely. Sprinkle with unsweetened coconut.
3. Place in refrigerator until filling sets up.