Dessert: Mango Tartlets with Lime Curd and Tropical Nut Crust

Chewy crusts are filled with a sweet-tart lime curd and topped with sliced mangoes.

This recipe includes fertility superfoods such as:

Nuts

Health and fertility benefits of Mango Tartlets with Lime Curd and Tropical Nut Crust

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

Nonstick vegetable oil spray
2 cups roasted macadamia nuts (about 10 ounces)
1 1/2 cups sweetened shredded coconut
1 1/4 cups shelled pistachios (about 5 ounces)
1/2 cup (packed) golden brown sugar
3 large egg whites

Instructions

Preheat oven to 350 °F. Spray eight 4-inch-diameter tartlet pans with removable bottoms with vegetable oil spray. Combine macadamia nuts, coconut, pistachios and brown sugar in processor. Process until nuts are finely chopped. Transfer to large bowl. Beat egg whites in another large bowl until soft peaks form. Fold whites into nut mixture in 3 additions (mixture will be thick and sticky). Let mixture stand 10 minutes.
Using plastic wrap as aid, press about 1/3 cup nut mixture onto bottoms and up sides of each prepared pan. Place pans on baking sheet. Bake until crusts are puffed and begin to brown, about 20 minutes. Cool crusts in pans 5 minutes. Using oven mitt, gently remove pan sides; cool crusts completely on rack.

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