This mango tart tastes just like summer. No matter, if you make it with the tropical coconut cream- or the vanilla pudding filling, which goes really well with mango - both options are delicious and refreshing. I make it with the same crust that I've shared in my Key Lime Pie recipe (s. notes).
First make the crust (s. notes) and keep in the fridge for future use.
Open coconut cans carefully (without shaking them too much) and spoon out the cream that has accumulated at the top into a bowl. Scrape vanilla pod and add pulp to the bowl, together with maple syrup (if using). Whisk with a hand mixer until stiff and thick (and thereby resembles regular whipped cream).
Cut mangos in thin slices. Starting from the edge of the cake, and using big pieces of mango first, arrange slices into a rose shape.
Mix together the starch with about 6 tbsp almond milk until there are no lumps. Add remaining milk to a small pot, together with vanilla pulp and maple syrup (if using) and bring to a boil. As soon as the milk starts boiling, reduce heat and stir in the starch milk mixture. While stirring, bring to a boil for another minute or so. Remove from stove, fill into 1 or 2 bowls and leave to cool in the fridge.
After the pudding has solidified, pour filling into the pie crust.
Cut mangos in thin slices. Starting from the edge of the cake, and using big pieces of mango first, arrange slices into a rose shape.
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