Don't Skip A Beat With The “I Heart” Mango Tart

(NAPSI)-When cooking up a romantic dinner for two, reach for the fruit that is revered as a symbol of love in some countries-the luscious mango. With its intense fruity flavor and aroma, the mango is a perfect partner to help you celebrate with your special someone.

For a sweet yet sultry end to your meal, try Ingrid Hoffmann's "I Heart" Mango Tart, which shines with a flaky crust, fresh mango and a crumbly cinnamon and coconut topping. The tropical flavors will transport you to a paradise for your senses and create a memorable evening for two.

Need more reasons to keep mangos near and dear to your heart? Not only do versatile mangos bring an essence of the tropics to an array of dishes and beverages, but they are available year-round and are an excellent source of vitamins A and C and a good source of fiber, making them a healthy way to tempt the taste buds anytime of year.

"I Heart" Mango Tart

Makes 6 Servings

Prep Time: 10 minutes

Cook Time: 10 to 12 minutes

6 frozen 3-inch individual tart shells

3 ripe mangos, peeled, pitted and diced

½ cup sugar, divided

1 tablespoon lemon juice

¼ teaspoon salt

1 cup all-purpose flour

1 cup sweetened flaked coconut

½ teaspoon cinnamon

½ cup (1 stick) butter, at room temperature

Preheat oven to 375°F. Spray a cookie sheet with nonstick spray and place tart shells on sheet.

To make the topping: Combine the flour, coconut, cinnamon and the remaining ¼ cup sugar in a large bowl. Add butter, squeezing mixture together to form a loose ball, then break into small pieces and sprinkle evenly over each tart. Bake until filling is bubbly and topping is golden, about 10 to 12 minutes.

To make the filling: Combine the mangos, ¼ cup sugar, lemon juice and salt in a large bowl; spoon into the tart shells.

Serve with whipped cream and diced mango.

To see a video of Ingrid Hoffmann preparing her "I Heart" Mango Tart, visit www.mango.org/loveyourmango. For more recipes and instructions on how to select and cut a mango, visit www.mango.org.

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Party-Pleasing Tomato And Pesto Tart

(NAPSI)-Easy to make and elegant to serve, tiny tomato tarts make a great party appetizer or luncheon side dish.

In addition, because they're made with freshly canned tomatoes, they're a natural source of lycopene, an antioxidant that may help reduce the risk of heart disease. According to scientists, the body absorbs more lycopene from cooked tomatoes than from raw.

In addition to serving up lycopene, canned tomatoes make a great addition to a wide range of recipes, according to chef George Duran, host of "Ham on the Street" and author of "Take This Dish and Twist It." "I'm a huge fan of using Hunt's® diced, whole and stewed tomatoes in my recipes because they go from vine to can in mere hours and are flash-steamed to help keep their backyard garden−fresh taste," said Duran.

For an appetizing crowd-pleaser in any season, try this tomato pesto tart made with canned tomatoes:

Tomato Pesto Tart

Total Time: 30 minutes

Servings: Makes 9 servings

PAM Original No-Stick

Cooking Spray

1 frozen puff pastry sheet, thawed according to package directions (1 sheet = ½ of 17.3-oz. pkg.)

½ cup prepared basil pesto

1 cup shredded part-skim mozzarella cheese (1 cup = 4 oz.)

1 can (14.5 oz. each) Hunt's®

Whole Peeled Tomatoes, drained, cut into ¼-inch- thick slices

Thinly sliced fresh basil, optional

Preheat oven to 400ºF. Spray rimmed baking sheet with cooking spray; set aside. Unfold 1 puff pastry sheet onto lightly floured surface; roll out to 12-inch square. Crimp edges; place on prepared baking sheet. Spread pesto evenly over puff pastry. Sprinkle with ½ cup cheese, then add tomato slices in a single layer. Finish by topping evenly with remaining cheese. Bake 17-20 minutes, or until golden brown. Garnish with some fresh basil, if desired. For small bites, cut into 16 pieces. Serve immediately.

Garnishing with fresh basil serves up another layer of appealingly fresh taste and aroma.

Learn More

Visit www.Hunts.com for more tips and recipe

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