An easy-to-make, nutrient-rich, high-energy little yummy tropical thing with no wheat, egg, dairy, or added sugars. Very kid-friendly.

Ingredients

2	mangoes, diced
5	dates, mashed
3	tablespoons coconut
1	tablespoon lemon juice
2	tablespoons cilantro, minced (optional)
1	dash cayenne pepper or chili pepper (optional)

Directions

1. Crust: Mash large soft, high-moisture dates (medjool dates or black sphinx dates are ideal) into coconut and lime juice, along with a dash of salt, until the mixture can be pressed into the bottom of 2 glass custard cups or ceramic ramekins.
   
   
2. Filling: Peel mangoes (ideally champagne / Manila mangoes) and chop into small cubes.
   
   
3. (Optional) Toss mangoes with cilantro and/or a dash of pepper for an exotic kick.
   
   
4. (Optional) To make crust more "crusty", put dishes into dehydrator at 105 degrees for 2-3 hours (or until desired texture is reached).
   
   
5. Pour mango filling into dishes. Refrigerate until ready to eat.
   
   

Categories

Fruits, Breakfast, Brunch, Dessert, Snacks, Caribbean, Mexican, Thai, Vietnamese, No Cook, Quick, Vegetarian, Gluten-Free

Nutritional Analysis

Nutrition Grade 96% confidence

Good points No cholesterol Very low in sodium High in dietary fiber High in vitamin A Very high in vitamin C

Bad points Very high in sugar