A delightful dessert that combines the sweet, juicy flavor of ripe mango with the tartness of passion fruit, creating a sweet and tangy experience.
Ingredients
Scale:
1 ½ cups almond flour
¼ cup coconut oil, melted
3 tablespoons maple syrup
½ teaspoon vanilla extract
Pinch of salt
2 ripe mangoes, peeled and diced
½ cup passion fruit pulp (about 4-5 passion fruits)
1 cup coconut milk
¼ cup agave syrup or maple syrup
3 tablespoons cornstarch
1 tablespoon lemon juice
½ teaspoon turmeric (for color, optional)
Fresh mango slices (for decoration)
Passion fruit seeds (for decoration)
Mint leaves (for decoration)
Instructions
In a medium bowl, mix together the almond flour and salt thoroughly. Pour in the melted coconut oil, maple syrup, and vanilla extract. Stir until the mixture resembles a dough.
Press the dough evenly into the bottom and up the sides of a 9-inch tart pan. Prick the bottom with a fork.
Preheat your oven to 350°F (175°C). Bake the crust for 10-12 minutes or until lightly golden. Remove from the oven and allow it to cool completely on a wire rack.
In a blender, combine the diced mango, passion fruit pulp, coconut milk, agave syrup, cornstarch, lemon juice, and turmeric (if using). Blend until smooth and creamy.
Pour the blended mixture into a saucepan and heat over medium heat. Stir constantly until the mixture thickens, about 5-7 minutes. Remove from heat and allow it to cool slightly.
Pour the filling into the cooled crust, smoothing it out evenly with a spatula. Let it set at room temperature for about 30 minutes, then refrigerate for at least 2 hours until firm.
Once set, decorate the tart with fresh mango slices, passion fruit seeds, and mint leaves.
Slice the tart into generous wedges and enjoy chilled.
