Yield: 60 mini tarts.
6.5 oz. jar of dry-roasted macadamia nuts
1 5-oz. package glazed pecans
½ cup sugar
1 cup soy flour, plus more if needed
2 pkg. unflavored gelatin
1 cup Dole® Pineapple Juice, divided
10 oz. Dole Chef-Ready Cuts Mango Cubes, thawed and pureed
4 Tbsp. lime juice
¼ cup lime curd
1 qt. heavy whipping cream, whipped
4-5 cups Dole Chef-Ready Cuts Mango Cubes, partially thawed
Place macadamia nuts and pecans in food processor container; cover and process until consistency of peanut butter. Scrape mixture into large bowl. Stir in egg and sugar. Stir in soy flour, adding more flour if necessary until mixture forms a ball. Divide in half.
Roll one half at a time between 2 large sheets of wax paper to about ¼ inch thickness. Remove top piece of paper. Cut about 30 circles from each half of dough with 1½ inch round cookie cutter. Re-roll scraps of dough if necessary.
Place on cookie sheets; spray with nonstick cooking spray. Bake at 350°F for 5 to 8 minutes or until just lightly browned around the edges. Remove and cool on wire racks.
Soften gelatin in ½ cup pineapple juice in small saucepan; heat, stirring to dissolve gelatin. Add remaining pineapple juice. Pour into large bowl and cool slightly. Whisk in pureed mango, lime juice and lemon curd. Fold in whipped cream.
For each “mini mousse” place one macadamia round in bottom of small 2-oz. soufflé cup. Fill with about 1 heaping Tbsp. mango-cream mixture. Chill. To serve, cover top of each with mango cubes.
PHOTO: DOLE FOOD CO., INC.