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!
1 cup quinoa flour
1 cup boiled potatoes
4 tablespoons shredded coconut
½ cup coconut oil
4 tablespoons dark brown sugar
2 cans of coconut milk
2 large ripe mangos
3 tablespoons of cornstarch
2 sachets of agar-agar
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!