I’m sure that many of us have been affected by mental health issues in some way – whether that be depression, anxiety, eating disorders to name but a few – and worryingly it seems to be on the rise. However one thing I’ve noticed over the past few years is how much more open we are about our battles – particularly those in the public eye who have a huge fan base – and are more open to asking for help.

It’s great to hear that a brand I’ve collaborated a lot with – Nature’s Finest – have partnered with Mental Health UK and pledged to raise £25,000 over the next 12 months. For every 700g jar sold, they brand are donating 2p to help meet the target, which would have such an invaluable impact in raising awareness of the work the charity does for those experiencing poor mental health:

  • £10 could help pay for a Group Co-Ordinator’s mobile phone, so they can support people in an emergency situation.
  • £20 could pay to hire a room for two hours, giving a new support group the chance to meet for the first time.
  • £30 could pay for Safeguarding training for the Co-ordinator of a new support group so they are able to protect their most vulnerable members.
  • £50 could provide art materials to a support group, helping members relax, open up and build new friendships during art therapy sessions.
  • £100 could pay for a group of people to visit a local attraction to give them confidence to get out and about again.

As part of helping to spread the word about this partnership and encouraging people to donate via Nature’s Finest, I’ve created a recipe using their juicy Mango (in juice) as a star ingredient in these no-bake tropical healthy tarts, ideal for summer and to add a burst of colour for a refreshing dessert. If there’s something we can do to contribute, whipping up some tasty treats surely has to be a fun and rewarding way to do it!


For the tartlet cases –

For the mango & lime filling –

  • 150g Nature’s Finest Mango, drained
  • 1 x can coconut cream, chilled in the fridge overnight
  • Zest & juice of 2 limes
  • 4 tablespoons maple syrup (I used Clarks)
  • 2-3 tablespoons coconut flour (I used The Coconut Company)
  • 1 teaspoon turmeric powder (for extra yellow/orange colour!)

Decorate with –

  • Bee pollen
  • Coconut chips
  • Dried rose petals

Get making!

  1. First make the tartlet cases: Drain the dates and add to a food processor (I used my Ninja Kitchen) along with the other ingredients and blend well until you have a slightly sticky mixture.
  2. Divide between 4-6 individual tart tins and press across the base and up the sides of each one using your fingertips then chill while you make the filling.
  3. Scrape the solid part of the coconut cream from the can and add to a clean blender or food processor along with the other ingredients. Blend well to form a slightly thick but smooth mixture. Spoon into the tart cases to fill each one and smooth out evenly.
  4. Decorate with toppings then chill in the fridge for at least 1 hour – then remove from the tin and enjoy!