By South African Mango Growers’ Association (SAMGA)
Makes 6 tarts
Preparation time: 40 minutes
Ingredients
For the tarts
- 1 ½ cups jungle oats
- ¼ cup sunflower seeds
- ½ cup black sesame seeds
- pinch of ground cinnamon
- 1 teaspoon vanilla extract
- ¼ cup runny honey
- 1 egg white
For the filling
- 1 cup thick vanilla yoghurt
- ½ mango, cubed
Method
1. Preheat the oven to 180°C.
2. Spray round foil cups (approximately 7×3 cm in size) with non-stick spray and set them aside.
3. In a large mixing bowl, combine the oats, seeds, cinnamon, vanilla, honey, and egg white. Mix until well combined.
4. Divide the mixture among the prepared cups. Firmly press the mixture down and towards the sides to evenly coat the sides and bottoms. Bake until lightly golden, about 15 minutes.
5. Use a teaspoon to press the bottoms and sides down again. Continue baking for an additional 10 minutes. Leave to cool completely before removing from the cups.
6. Spoon yoghurt into the cooled cases and top with mango cubes. The cups can be stored in an airtight container for later use, but be sure to use them within a week.
