Mango, coconut and lime pie

As it's starting to get warmer, we are in the mood for cooler desserts, right? Would you like this one? mango, coconut and lime pie? It is a very healthy cake, because I used 100% natural fruit, and lots of nuts for the base. Because with the arrival of summer and so much variety of fruits I go crazy and I want to incorporate fruit to almost all my dishes in salads, casseroles, desserts ... I will try to make several recipes using different fruits so you can see the rich and delicious uses that can be made with them!

INGREDIENTS:

• 130 gr of coconut grated
• 2 heaping tablespoons of coconut flour
• 100 gr of walnuts
• 30 ml coconut oil
• 1 egg M
• 4 tablespoons of honey
• 1 handle ripe about 300 gr
• 2 or 3 tbsp sugar (only if the mango is not very ripe)
• Juice of a lime
• 100 ml of liquid cream 35% MG or coconut milk
• 4 gelatin leaves (about 8-9 gr)
• Raspberries
• Mint leaves
• Passion fruit (optional)

STEP BY STEP RECIPE:

1. The first thing to do is to make the base. To do this, we put the walnuts in a food processor and chop them until they are very small pieces. Then add the coconut, coconut flour, egg, oil and honey and grind again for a minute or two or until a homogeneous mass is obtained.
2. In a 24cm round cake base, we pour the dough and with the help of our hands we flatten it homogeneously all over the base and the edges and with the help of a spatula we smooth it. Preheat the oven to 160ºc and bake for 35 minutes. Take it out and let it cool.
3. For the stuffing we need the flesh or pulp of the mango, so we peel it and discard the stone.
4. Place the gelatin sheets in a bowl of cold water to hydrate.
5. Pour the mango (approximately 250 gr of pulp) into the washed robot, the sugar, the juice, the cream and beat until a homogeneous cream is obtained and the mango is completely crushed, without pieces.
6. Drain the gelatin with your hands, squeeze well, put it in another bowl and melt it for a few seconds in the microwave. Pour the liquid from the melted gelatin, little by little into the previous cream while whisking.
7. Pour the filling over the base (I had just enough to fill the whole thing without having any left over!) and let it cool in the refrigerator for at least three hours.
8. Remove and decorate with raspberries, blackberries and mango slices, a few mango leaves and sprinkled coconut. I would serve it with a little whipped cream....mmmmmmmmm.

With all my love, I dedicate this mango, coconut and lime pie fresh and very tropical for these almost summer days.

I remind you that on my instagram @cocinayviajes you will find more great ideas for your recipes, gastronomic recommendations about my routes or trips, restaurants, activities or products and delicious raffles!

Mireia alum