Mango Lime Tart by
2 cups rolled oats
2 cups packed pitted dried dates (about 12 oz.)
1 lime (for 1½ teaspoons zest)
¼ cup + 2 tablespoons lime juice
24 oz. frozen chopped mangoes (6 cups), thawed
2 oz. unsweetened dried mango, soaked in 2 tablespoons water until soft
1⅓ cups raw cashews
Optional toppings: fresh raspberries, fresh mango slices, finely chopped cashews, and/or chopped fresh mint
s rolled oats
s packed pitted dried dates (about 12 oz.)
lime (for 1½ teaspoons zest)
oz. frozen chopped mangoes (6 cups), thawed
oz. unsweetened dried mango, soaked in 2 tablespoons water until soft
⅓ cups raw cashews
For crust, in a food processor process oats into a flourlike consistency. Add dates; process until dough forms a ball. (If necessary, add ¼ to ⅓ cup water.) Add 1 tsp. of zest from lime and ¼ cup of the lime juice; process to combine.
Place dough in a 10-inch tart pan with removable bottom. Place a piece of waxed paper or parchment paper on top of dough and press evenly into the bottom and up the sides of the pan. Remove paper.
For filling, in a high-power blender combine thawed mango, soaked mango and any water, the cashews, and remaining ½ tsp. lime zest and 2 Tbsp. lime juice. Blend until mixture is very smooth.
Pour filling into crust, spreading evenly. Cover and chill 4 to 24 hours or until filling is set. Remove sides of pan and place tart on a serving plate. Top with raspberries, mango slices, finely chopped cashews, and chopped fresh mint, if desired.