Mango tarts

Preparation

• 1
  Melt butter in saucepan over low heat. Crush the Kölln muesli very finely (e.g. using a food processor) and mix with the butter and allow to soften briefly. Spread the muesli well over 4 dessert rings (Ø 5 cm), press firmly and place in the freezer for 30 minutes.
• 2
  Roughly dice the mango pulp and puree it finely with lime juice. Mix coconut milk and cashew nut butter together. Stir 80 g of mango puree into the coconut milk-cashew nut mixture and spread over the muesli base. Place in the freezer for another 45 minutes.
• 3
  Stir the powdered sugar into the remaining mango puree without lumps. If necessary, warm it up slightly, let it cool down and spread it over the tartlets. Place these in the freezer overnight. Garnish with peppermint leaves and eat semi-frozen. Preparation time: approx. 30 minutes (excluding waiting times)
• 4
  Make your own cashew nut butter: Roast 200 g cachew nuts in the oven at 150 °C top/bottom heat for 25 minutes, let cool! Crush the nuts in a food processor and process them into a puree in about 45 minutes - with short breaks so that the device and the mixture do not overheat. Use a scraper to repeatedly push the mixture from the wall to the knife. You can store the leftovers in a jar with a lid.