Mango Lemon Nut Slice

Mango Lemon Nut Slice

This one is a total throw together and in my true style, I didn't really measure all ingredients.
BUT, I did do a rough recipe for those that would like to make it.

My Meyer lemon tree was calling to have the lemons picked and used in cooking.  The fruit was pretty small but they were jam packed with pips (this was around 10 small lemons).

For the base I was wanting mainly nuts for the added protein so I cooked off some pecans and almonds in the oven.  I would only put them in for around 10 minutes on 160 degrees celsius fan forced.

Recipe

Ingredients

Base:

1 1/2 C Almonds

2/3 C Pecans

1/3 C LSA

1 C Dates

Drizzle or even a glug of 100% maple syrup

1/2 C Almond Meal

1/2 tsp Vanilla extract

1/4 tsp Cinnamon

1 tsp lemon zest

1/2 C Coconut Oil

Topping:

2 C Mango (Fresh or Frozen)

2 large eggs plus an extra 2 yolks

2 Tbs Butter

1/4 tsp vanilla extract

1/4 C Lemon Juice

1 tsp lemon zest

Flaked Almonds for topping (optional)

Method:

In a food processor with the chopper blade on, add the oven roasted nuts and dates.  Pulse or flat out, its up to you but get them fully chopped up.

Add the rest of the ingredients and mix fully until it starts to turn in to a ball.

Tip into a slice tray, spread out evenly and then use the back of a dessert spoon to push it all down smoothly.

In to your clean processor, add the mango (defrosted if frozen), eggs and yolks, vanilla, lemon juice and zest.  Get that bugger going on high until its all blended and is a smooth consistency.

Pour in to a small saucepan and heat on a moderate heat .  Add the butter, stir in until melted and then continue stiring until the mixture thickens ups.  It should resemble a puree when ready.

Pour over the base evenly and sprinkle with the flaked almonds.

Pop it in the oven and cook at 160 degrees celsius for around 30-40 minutes or until the almonds are slightly brown.  (excuse mine, I left it in the oven longer due to cooking tea at the same time.

Cool and cut into desired sizes and freeze/refrigerate.

So far it's got the family's seal of approval.  Nice tangy top with a crunchy base.