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Old Sun, May-20-12, 13:33
Buttoni's Avatar
Buttoni Buttoni is offline
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Posts: 3,234
 
Plan: LC/OMAD
Stats: 199/188/130 Female 5'3"
BF:5'5" tall
Progress: 16%
Location: Temple, Texas
Default Mango Cheese Tart

This is my latest mango creation. Gosh I love all the wonderful fruit and berries that are in season right now.


Mango Cheese Tart

I just adore all things mango! And don’t you just LOVE their beautiful color. Matches my kalanchoe blooms, too! Although a little carb pricey and not suitable until the higher fruits rung of the Atkins OWL ladder, mangoes are a wonderful addition to summertime desserts, salsas, ice cream or just to eat by themselves! They have such an exotic flavor to me. Above you can see my latest mango creation. I only had 12 oz. of cream cheese in the house today, so I went from there as I added the typical cheesecake-type ingredients to the bowl. I decided on an almond crust with a few walnuts added in. Again, this dessert is not suitable until you reach pre-maintenance level.

I buy my mango extract from a small Indian grocer here where I live. Google and you may find other sources. I see Amazon carries a mango extract. I use less mango extract in a recipe than I would vanilla as it is quite strong.

INGREDIENTS:

Crust:

3/4 c. almond flour
2 T. granular Splenda
1½ T. unsalted butter
1/3 c. chopped walnuts

Filling:

2 large mangoes, peeled and fruit cut away from seeds (mine yielded 10 oz. by weight)
12 oz. cream cheese, softened
1 c. sour cream
2 large eggs
20 drops liquid Splenda (I use small bottle EzSweetz)
2 T. erythritol
½ tsp. mango extract

DIRECTIONS: Preheat oven to 350º. Process almond flour, butter and the 2T. granular Splenda until well mixed. Pour into a tart pan (the kind whose bottom will lift out) or a springform cheesecake pan. Spread the crumbles out as evenly as you can and press into the pan to form a bottom crust. I did not attempt to press this on the sides of the pan. Sprinkle all but 1T. of the chopped walnuts on top and press them into the crust gently. Pop the crust into the hot oven and bake for 15 minutes. Remove from oven at the 15 minute mark.

While crust is cooking, make the filling. Place all filling ingredients into a food processor (or blender) and puree until smooth. Scrape filling out into the partially cooked crust. Spread it out evenly and smooth the top. Sprinkle with the reserved 1T. chopped walnuts. Set tart/cheesecake pan onto a baking sheet and pop into the hot oven and bake for about 40-45 minutes. It will rise slightly higher on the outer 2″ as it bakes and then settle back level with the center as it cools (a pattern seen with many cheesecakes). It should be dry and slightly firm to the tough at the very center when done. Cool, lift out of pan and cut into 10 slices. If serving to company, I would recommend plating each serving with 1-3 slices of fresh mango and a lovely sliced strawberry, perhaps a dollop of whipped cream on top if you like as well. Refrigerate any leftovers. Due to the cream cheese, I would NOT recommend freezing this or any recipes containing cream cheese.

NUTRITIONAL INFO: Makes 10 servings, each contains:

306 calories
27.7 g fat
9.76 g carbs, 1.87 g fiber, 7.89 g NET CARBS
7.26 g protein
132 mg sodium
156 mg potassium
31% RDA Vitamin A, 14% B12, 11% C, 14% copper, 14% iron and 15% phosphorous
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