Mango nice cream treats

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Indulge in these mango ‘nice cream’ tarts, made with dairy-free ingredients and topped with delicious summer berries.


1 1/4 cups (185g) plain flour
1/3 cup (40g) almond meal
2 tbs icing sugar mixture
100g Nuttelex spread
1 egg yolk
500g frozen chopped mango
1 large frozen banana, coarsely chopped
1½ cups (375ml) Almond Breeze Unsweetened Almond Milk
Sliced mango, to serve
Sliced strawberries, to serve
Blueberries, to serve
Torn raspberries, to serve
Honey, to serve


  1. Process flour, almond meal, icing sugar, and Nuttelex in a food processor until the mixture resembles fine breadcrumbs. Add egg yolk. Process until dough just comes together. Turn onto a floured surface. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 mins to rest
  2. Preheat oven to 200°C. Grease six 11cm round fluted tart tins with removable bases. Divide the pastry into 6 portions. Roll out each portion on a lightly floured surface to a 3mm-thick disc. Line the tins with the pastry. Trim the excess pastry. Place in the fridge for 30 mins to rest.
  3. Line the pastry cases with baking paper and fill with pastry weights or rice. Bake for 15 mins. Remove the paper and weights or rice. Bake for a further 10 mins or until light golden. Set aside to cool completely.
  4. Place the chopped mango, banana, and almond milk in a clean food processor. Process until mixture is smooth and creamy.
  5. Divide the mango mixture among tart cases. Top with sliced mango, strawberries, blueberries, and raspberries. Drizzle with honey. Serve immediately.

recipe notes

+ cooling and 1 hour resting time.

Credits: Taste