Frozen coconut-mango pie recipe

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Ingredients:

BaseTarta de CocoCapa de Mango
2 tablespoons of water400 ml of coconut milk350 g of mango
3 tablespoons of coconut oil 400 ml of vegetal milk3 tablespoons of water
120 g of vanilla biscuits2-3 tablespoons of panlea½ tablespoon of grenetine
 1 tablespoon of grenetine3 tablespoons of panela

For the base:

  1. Grind the cookies into a fine, compact powder. 
  2. Add oil and water to the cookie powder.
  3. Mix everything together until a mixture that is easy to compact is left. 
  4. Add the cookie mixture to a container and with the help of a spoon or a wet container, compact the cookie mixture very well.
  5. Let it rest in the freezer for approximately 10 minutes. 

For the coconut cake:

  1. Add in a pot 1 spoonful of grenetine together with a part of the milk and the spoonfuls of panela.
  2. Take to slow fire for 5 minutes or until the mixture thickens.
  3. Add the rest of the milk to the mixture, beat the mixture until it looks uniform and let it rest for 10 minutes.
  4. After 10 minutes, pour the mixture into the container on the cookie base.
  5. Let it rest in the freezer for approximately 15 minutes. 

For the mango layer

  1. Crush the mango in a processor or blender until no lumps are left.
  2. Hydrate in a pot ½ tablespoon of gelatin with 3 tablespoons of water and let stand for 5 minutes.
  3. Once the gelatin is hydrated, it will be like little balls. 
  4. Add the mango to the pot and cook at medium heat for 10 minutes, until there is a uniform mixture, here you can add panela if the mango is not sweet, otherwise, you may not sweeten the mango.
  5. If the mango has a lot of fiber, you can pass the mixture through a strainer to have a silkier texture.
  6. Remove the coconut cake and pour the mango mixture over it. 
  7. Let it rest for 2 hours in the fridge, better if left overnight.

For more recipes we recommend the following posts: 

Source: https://youtu.be/z71PMXmuetY

Photo by Dilyara Garifullina on Unsplash

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