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Mango Frangipane

Healthy Living

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I absolutely love The Great British Bake Off, it’s my favourite time of week, and my favourite part is the end when you find out what next week’s challenges are. Why? Because it means I can start planning my #GBBO recipe.

So this week on GBBO it’s frangipane week. I’ve never actually made a frangipane tart before, so this recipe took quite a few attempts to perfect but it was well worth it (ask Shy Strawberry – he ate almost all of it in one day)!

The crust really is delightful – I tried a few different ingredient combinations, but this definitely was the best. The honey gives it a lovely sweet taste – but don’t make the mistake of adding too much, 2 tablespoons is just perfect.

This recipe should save for a couple of days in the fridge (

Difficulty Cost Time Age Person Event
Moderate
$25 to $50
1-2 Hours
-- -- --
Inspired From:
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You Will Need...

  • For the crust:
  • 2/3 cup/50g coconut flakes
  • 3 cups/250g almond flour
  • 2 tbsp coconut oil, melted
  • 2 tbsp agave nectar
  • For the filling:
  • 1 cup/285g greek yoghurt
  • 1 tbsp vanilla extract
  • 2 mangoes, sliced
  • 1 punnet fresh raspberries
  • Sprinkle of sea buckthorn powder (optional)

Step by Step Instructions

  • Step 1

    1. Preheat oven to 350 degrees.
    2. Process the almond flour and shredded coconut until finely ground then add the melted coconut oil and agave nectar. Pulse until coarse crumbs form (dough should clump together when squeezed with fingers).
    3. Grease the pie tin and transfer the dough mixture. Press the mixture evenly to the bottom and sides of the tin.
    4. Bake for 12-15 mins then leave to cool for at least 1 hour.
    5. Whilst the pastry is cooling make the cream filling by whisking the greek yoghurt, vanilla extract and agave nectar until thick. Refrigerate for at least 30 mins.
    6. Once everything has cooled, add the cream to the pie and spread evenly.
    7. Top with the sliced mangoes and fresh raspberries. I’ve also added a sprinkle of sea buckthorn powder too!

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