These fun little treats combine the crunchy texture of baked phyllo dough with the sweet smooth mango. A great heatly dessert to pack in the lunch box or serve to guests after dinner.

Ingredients: 

(makes 8-10)

• 1 mango

• 2 tablespoons honey

• ½ teaspoon of vanilla extract

• 4 sheets of phyllo dough

• 1 lemon

• 2 tablespoons of melted butter

Accessories:

Pan, Mixing bowl, baking sheet paring knife, food brush

Optional: kitchen scissors to cut the phyllo dough, lemon squeezer, kitchen twine

make it:

STEPS		KID-FRIENDLY
1	Preheat oven to 400F.
2	Peel the mango and cut it into small dice into a pan.
3	Add 1 tablespoon of honey, a splash of lemon juice and ½ a tablespoon of vanilla extract. Stir for 4-5 minutes.	Squeeze the lemon juice. Add the vanilla extract.Add honey.
4	Cut the phyllo sheets in 4, folder each quarter in 2, and brush the sheets with melted butter and 1 tablespoon of honey to give the rolls a nice sheen.	Brush the phyllo sheets with the butter and honey mixture.
5	Add a spoonful of the warm mango purée in the center of each sheet.	Add a spoonful of the warm mango purée in the center of each sheet.
6	Roll each phyllo sheet and pinch around the center, to make the rolls look like pieces of candy.​ If you have kitchen twine, you can cut a nice bow around the ends.	Roll each phyllo sheet and pinch around the center or tie a knot with kitchen twine to make the rolls look like pieces of candy.
7	Place on a baking sheet and into the oven for 5-7 minutes.

Enjoy!

Dress by Tea Collection. Tea Collection.

1. What makes mangoes special:

Mangoes are full of vitamins A and C,  to boost the immune system and improve vision. They are also rich in fiber, to assist with digestion. Mangoes have a buttery texture and are less acidic than other fruits, which will appeal to most children.

2. When and where to find mangoes:

Mangoes are originally from southern Asia but have been grown in Florida and California for over a century.

3. How to pick mangoes:

Don’t let the color foul you. The red coloring is not an indication of ripeness. Instead, choose a mango that has a slight give when you press it. You can also put your nose to the end and pick the one that has a fruity aroma.

4. Serving tip:

Wash the mango fruit and slice in halves, lengthwise, avoiding the pit. Remove the pit and place the two halves skin down. With a knife, make a crisscross pattern in the flesh and push the mango inside out so you can eat the little squares directly from the skin.

Massage your feet with this coconut and grapefruit scrub to remove dead skin and hydrate your feet.

MIX:

• 1 cup coarse sea salt

• 1/2 cup softened coconut oil (use refined coconut oil if you want less of the coconut smell)

• Juice of half a grapefruit

Note: Make one single batch since the scrub cannot be stored for more than 1-2 days.

APPLY:

Paste the mix onto your feet and calves avoiding scratches (the salt could sting a little). Rub up and down for a few minutes to remove dead skin and rinse with warm water. 

March is a special month for me and I am celebrating it by making a spin-off of my mom’s delicious lemon pie recipe, which has won her attention from top French pastry chefs. Enjoy the sweetness of the meringue, balanced by the slightly tart flavors of the grapefruit.

INGREDIENTS:

Makes 12 tartelettes:

• 1 Grapefruit

• Eggs (5)

• Butter (1 tablespoon)

• Sugar (3 tablespoons)

• Cornstarch (2 tablespoons)

Trader Joe’s, Whole Foods and other popular grocery stores all carry great pie crusts if you want to make it really simple. If you are making the pie crust yourself, add:

• Flour (2 cups)

• Butter (⅔ cups)

• Salt (1 teaspoon)

PREP MATERIAL:

Mixing bowl, Muffin pan, fork, rolling pin, pie dish, paring knife, parchment paper, zester

STEPS:

Make the pie crust (steps 1 to 4) or skip to step 5

1. Preheat oven to 425F.

2. Place a bowl into the freezer.

3. Mix 2 cups of flour with ⅔ cup softened butter.

4. Add a pinch of salt and 5 tablespoons of squeezed grapefruit.

5. Knead into a ball.

6. Roll out the dough on a flat surface.

7. Cut the dough into circles using a glass and place the dough into the muffin pan.

8. Bake pie crust for 10 minutes/until slightly golden

9. In a pan, on low heat, mix 3 eggs with 3 tablespoons of sugar, 2 tablespoons of cornstarch and 1 tablespoon of butter.

10. Extract the juice and pulp of the grapefruit and add to the pan. Stir gently.

11. Add the grapefruit mixture to the muffin pan.

12. Bake at 425F for 10 minutes.

13. During that time, beat 2 eggs whites into foam, adding the 1 pinch of salt and 1 tablespoon of sugar.

14. Layer the foam on the mini pies and bake for another 10 minutes or until golden brown.

In March, we are turning to grapefruit, this understated citrus fruit, which has far more to offer than just its juice!

All you need to know about grapefruits

1. Why they are good for you:

Grapefruits are a goldmine of vitamin C. Have a fresh squeezed glass of grapefruit to start your day and satisfy your vitamin C needs for the day. Grapefruits are also great for increasing the metabolic rate and help burn fat.

2. Where they come from:

Grapefruits came to America in the 1800s by way of Barbados. It is a hybrid of pomelo and orange. The grapefruit owes its name because it grew in clusters, just like grapes.

3. Where they grow:

Grapefruits grown in subtropical climate. Most grapefruits sold around the world come from Florida and in one part of Texas.

4. How to pick grapefruits:

Look for heavy round grapefruits with a red or rosy peel. The grapefruit should smell fresh and citrusy.

A peak inside the French diet and culinary habits.

Get inspired by the season! Teaching kids about fruits and vegetables is one of the most important part of helping them build a healthy diet. Every month, we will feature a fruit or vegetable of the month and share kid-friendly recipes and  DIY body an home products to get the most of what the season has to offer.

So excited to launch the website! We have lots in stock for you and we hope that you will have fun discovering our contents.