I created this recipe a really long time ago now. I love fresh Mexican food and have been running a Mexican cooking class for quite some time. We are starting to add the video recipes for a lot of the class menu items into the Insider Clubas we go. This dessert is earthy, yet just so delicious that you will probably want more than a slice. Add the creaminess of Vanilla ice cream (be it home made or not) and you are completely OTT. I love it. GO and make it. The end! (OH and then post pics to Instagram for me to repost...if you are not following me yet, we can stay friends if you go and sort that out right now!)
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 1 Batch Iced Puff Pastry rolled to fit large lamington tin Recipe BUY
- 6 tbsp Coconut - Sugar BUY
- 40 g Crio Bru BUY
- 100 g Chocolate - Callebaut BUY
- 85 g almonds, toasted
- 85 g pepitas, toasted
- Pinch Pink Salt Flakes BUY
- 2 tsp Vanilla - Bean Paste BUY
- 2 mangoes, peeled and sliced in slivers
- A little cream or egg wash for tart edges
Place pastry ready-rolled on tray into freezer while you make the filling.
Preheat oven on 200ºC on a bread setting (no fan) and place a rack on the bottom level of the oven. Place 4 tbsp sugar, Crio Bru granules, chocolate, almonds, pepitas, salt and vanilla into TM bowl and mill 10 sec/speed 10.
Blend 2 min/37ºC/speed 4-5, stopping occasionally to scrape down sides of bowl and lid as necessary.
Spread using a palate knife onto prepared pastry base as evenly as possible, leaving a 2-3cm border all around.
Top the chocolate nutty mixture with the prepared mango. Sprinkle with remaining sugar. Brush the pastry border with cream or egg wash.
Bake on bottom shelf for 30 minutes until fruit is well coloured and sticky and pastry is golden.
Serve in thin slices with ice cream, cream or whipped coconut cream.