Text Size: Small Medium Large

Mango Tango

Mango Tango

Chef Mary Lawrence

Well on Wheels, Windsor, CT


  • 1 cup finely ground walnuts
  • 1/3 cup finely ground rolled oats
  • 1 Tbsp corn starch or arrowroot
  • 1/4 tsp cinnamon
  • 1/3 cup spelt flour
  • 1/4 cup maple syrup
  • 2 Tbl brown rice syrup
  • 1 tsp vanilla
  • 1 Tbsp canola oil
  • 1 cup mango papaya juice
  • 3/4 cup water
  • 1 ripe mango, peeled and diced
  • 1 ripe banana, peeled and diced
  • 2 Tbsp agar agar flakes (or 1 1/2 tsp agar powder)
  • 2 cups firm silken tofu (Mori Nu)
  • 1/2 cup maple syrup
  • 1 1/2 tsp. vanilla
  • 1/4 tsp. salt
  • 1/2 tsp. turmeric
  • 3 Tbsp apricot preserves
  • 2 Tbsp water


In a food processor, pulse walnuts and oats until they are finely ground. Pour into a bowl and mix with other dry ingredients. Stir in maple syrup, rice syrup, vanilla and oil. Spread batter into a greased 8" springform or pie pan. Bake at 350 degrees for 12 to 15 minutes until lightly browned. Set aside to cool.

In a small pot, boil mango, juice and water on medium high heat for about 1 minute. Remove from heat and set mango aside in a blender. Return pot of juice to burner and dissolve agar in it. Bring to a boil over medium heat, then simmer for approximately 5 to 10 minutes, until it begins to thicken. (Test on back of wooden spoon.) Pour thickened liquid into blender with mango, banana, tofu, syrup, vanilla, salt and turmeric. Puree until smooth (you may need to do this in two batches). Pour filling into cooled shell and refrigerate for several hours before serving.

Heat preserves and water in a small sauce pot until it becomes a liquid. Bring to a boil for about a minute until it thickens. Once filling has set, pour glaze over the top and garnish with "half moon" slices of lime.