Mini mango tarts dessert

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Mini mango tarts

    Delicious cereal tarts with mango filling

    Utensils : Oven

 2 Cups Fortified Whole Corn Cereal Corn Flakes 

Amaranth and honey flavor.

 1/2 Cup Amaranth

 2 Pieces Egg white beaten

 1/2 Can in Fat Free Balance

 3/4 Cup Reduced Fat Balanced Evaporated Milk

 1/2 Cup Mango cut into cubes

 2 Tablespoons Lemon juice

 1 About Grenetina hydrated in a ¼ cup of water (68 ml) and dissolved in a water bath

 1/2 Cup Mango cut into small cubes

 4 Pieces Strawberry disinfected and cut into cubes

4 leaves fresh mint

 For the base

 1. For the base, mix the Amaranth and Honey Flavor CornFlakes Cereal with the amaranth and the egg whites, place in previously greased cupcake tins. Form the base by covering the bottom, the walls of the mold and bake for 20 minutes at 160°C. Subsequently unmold and cool.

For the filling

 2. For the filling, blend the fat-free Condensed Milk with the Reduced-Fat Evaporated Milk, the mango, the lemon juice and the gelatin.

Pour

3. Pour over the bases of Cereal Corn Flakes Amaranth and Honey flavor. Chill until completely set; garnish with the mango, strawberries and mint leaves. Serve and offer.

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