Ingredients
1 Fresh Mango
2 handfuls Cashews
4 tablespoons Honey or Agave (vegan option)
4 Filo Pastry Sheets
2 tablespoons Virgin Coconut Oil
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dark robust buckwheat honey — intense, molasses-like, gingerbread
Light acacia honey — delicate flavor, stays liquid, cheese pairing
Truffle-infused honey — drizzle on aged cheese, pizza, crostini
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dark robust buckwheat honey — intense, molasses-like, gingerbread
Light acacia honey — delicate flavor, stays liquid, cheese pairing
Truffle-infused honey — drizzle on aged cheese, pizza, crostini
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For the filling, crush and toast the chashews, mix them with the square cutted mango and 4 tbps of honey. Then brush a filo sheet with some melted coconut oil (coconut oil can be substituded by margarine, butter or even olive oil). Make a fold on the greased filo sheet and place a line of filling parallel to you. Start rolling the cigar and halfway, fold the edges to the center, keep rolling and finish by brushing again the last edge and leaving it on the bottom side. Bake at 200°C for about 15-20 min or untill golden and it's ready!