|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||20%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This tropical passion fruit and mango tart is similar to key lime pie, with its graham cracker crumb crust and creamy filling. The tart is easy to make and simply decorated with fresh mango slices and whipped cream.
- For the Graham Cracker Crust:
- 2 1/2 cups graham cracker cookie crumbs
- 2 tablespoons light brown sugar
- 2 tablespoons sugar
- 5 tablespoons butter, melted
- Pinch of salt
- For the Filling:
- 1 can condensed milk
- 1/2 cup mango chunks (fresh or frozen)
- 1/2 cup frozen passion fruit pulp (thawed)
- Juice of 1 lime
- 3 eggs
- Pinch of salt
- Garnish: whipped cream
- Garnish: fresh mango
Preheat oven to 350 degrees.
Mix graham cracker crumbs with the two sugars, the melted butter, and a pinch of salt. Press the crumb mixture firmly into a 9-inch pie pan, covering the bottom and up sides of the pan.
Bake pie shell for 10 minutes, until golden brown.
In a blender or food processor, purée the mango with the lime juice and the passion fruit pulp until smooth.
Whisk together fruit purée, condensed milk, eggs, and pinch of salt.
Pour the fruit mixture into the pie shell and return it to the oven.
Bake for about 15- 20 minutes more, or until the filling is just set and the center of the pie does not move when the pie pan is jiggled.
Chill the pie for several hours or overnight. Serve pie chilled with whipped cream and slices of fresh mango.