Healthy Picks: Tropical Fruit Pie

How about preparing a refreshing and delicious dessert to impress family and friends this month when the first days of heat are felt?

In April's Healthy Choice, our nutritionist, Filipe Ferreira, presents you with a Tropical Fruit Pie that will be a success on any occasion. With a potato base, mango cream, coconut milk, papaya, and passion fruit topping, this pie is a true explosion of flavours!

Tropical fruits are rich in vitamins, minerals and antioxidants, which help strengthen the immune system and keep the skin healthy. In addition, this recipe is a healthier option and ideal for those who are gluten and lactose intolerant.

Follow the preparation instructions and surprise yourself with the result of this pie!

Ingredients:

Base

1 cup quinoa flour

1 cup boiled potatoes

4 tablespoons shredded coconut

½ cup coconut oil

4 tablespoons dark brown sugar

Cream

2 cans of coconut milk

2 large ripe mangos

3 tablespoons of cornstarch

2 sachets of agar-agar

Topping

1 papaya

8 passion fruits

Juice of 1 lemon

4 tablespoons of rice honey

1 spoon of arrowroot flour

Method of preparation:

To make the pie base, put all the ingredients in a food processor and stir until it forms a moldable dough.

Line the bottom with baking paper in a pan with a removable base, then cover it with the previous dough. Bake in the oven at 180°C for 15 minutes and set aside.

Peel the mangoes and crush them in a blender until you get a pulp. Place the pulp in a pan over medium heat along with the coconut milk, corn starch and agar-agar, constantly stirring until the cream boils and thickens. Pour the cream over the cooked pasta and refrigerate for approximately 3 hours.

Add the papaya pulp, lemon juice, honey, and arrowroot flour to a pan. Let it boil until it thickens. Turn off the heat and add the passion fruit pulp. Pour this mixture over the mango cream and refrigerate for another 3 hours.

Enjoy your meal!