I have been infatuated with the marriage of cardamom and rose water since I started my romance with Indian-flared foods. An older flame of mine, Middle-Eastern fare, also uses pistachio with these wonderful flavors, and when I thought of the color of those bright nuts mixed with avocado, this recipe blossomed.
Raw, bright, tropical, aromatic, intoxicating.
Bring on summer love.
- 2 ripe but firm mangoes
- 2 ripe creamy avocados
- 1 cup Greek yoghurt
- ¼ cup milk
- ½ tsp cardamom (more or less to taste)
- ½ capful of rosewater (more or less to taste)
- 2 tbsp honey
- 1 tbsp agar-agar (or gelatin if easier)
- 1 cup raw pistachios (plus extra for garnish)
- 4 tbsp raw coconut oil
- pinch of salt
- 1 lime
- rose petals (unsprayed) for garnish
Begin by preparing your crust: add pistachios and salt to a food processor and blend into a course powder. In your tarte dish, mix the pistachios and coconut oil together with your hands and press into the base, forming your crust. Place in the fridge.
Now to the (almost) raw tarte filling: the agar-agar must be heated in order to act upon the filling, but we will only use a very small amount to just barely hold it together. Soak the agar in 2 tbsp cold water for 10 minutes, then place in a small saucepan along with the milk. On a low heat, stirring constantly bring almost to the boil, then remove from heat and stir through the honey until melted. Add the yoghurt, avocado, cardamom and rose water and blend with a hand blender until very smooth. Taste to ensure there is enough rose water, cardamom and honey. Adjust to taste.
Pour your tarte mix into the base and let set in the fridge for at least one hour.
Slice your mangoes thinly and arrange on top in whatever fashion works for you. Sprinkle with pistachios, rose petals, lime and a few fresh drops of rose water.
Warning: this recipe has proven to, and will cause, temporary insanity and chronic bliss.