Mango Passionfruit Tart

Mango & Passionfruit Tart

Mangoes and passionfruit are both excellent sources of vitamin C to help support a strong functioning immune system and healthy skin. Vitamin C is also important for boosting collagen production to keep your skin looking toned and youthful. This delicious tropical tart also provides a good dose of healthy fats and dietary fibre needed to keep cholesterol levels in check and to promote cardiovascular health.

Serves: 8

GF, V

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Mango & Passionfruit Tart

By: Lisa Guy

Mangoes and passionfruit are both excellent sources of vitamin C to help support a strong functioning immune system and healthy skin.


Servings

Prep time

Cook time

Recipe


Ingredients

  • Crust:
  • 9 Medjool dates, pitted
  • 1 cup almond meal
  • ½ cup shredded coconut
  • Mango Filling:
  • 250g fresh mango flesh
  • 5 tsp lemon juice
  • ⅓ cup raw honey or 100 per cent maple syrup
  • 300g full-fat coconut milk
  • 1 tbsp + 2 tsp cornstarch
  • 3 tsp agar powder
  • Passionfruit Jelly:
  • 1½ cup water
  • Pulp 4 large passionfruit
  • 3 tbsp honey or 100 per cent maple syrup
  • 1½ tsp agar powder

Method


  • Grease 20cm springform tin and line with baking paper.
  • Place all crust ingredients in food processor and blend until well combined and mixture sticks together. If mixture is too moist add some more almond meal.
  • Press base mixture into bottom and up sides of tin. Trim top with knife so it looks even. Place in freezer while making filling.
  • For filling, blend mango, lemon juice, honey and coconut milk.
  • In small saucepan heat coconut mixture until it starts to boil. Add cornstarch and agar and stir continuously until it starts to thicken.
  • Strain mixture through a sieve and then pour over base. Place in fridge for 1 hr to set while making jelly.
  • To make jelly, place water, passionfruit pulp and honey in small saucepan and bring to boil. Add agar powder and simmer for 3 mins, stirring continuously, until agar is dissolved. Strain mixture to remove seeds and keep aside for decorating.
  • Allow jelly to cool to room temperature before pouring over filling. Top with some passion fruit seeds.
  • Replace tart in fridge for 2 hrs until set.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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