- 5 dl mango pieces (room temperature)
- 2 dl soft coconut butter
- 2 Tbs lemon/lime juice
- 2 Tbs passionfruit powder (or 3-4 passionfruits)
- 2 tsp raw honey (optional) or other sweetener.
- pinch of pink salt
- 1 dl mango pieces
- 2 passionfruits
Blend the filling ingredients into a smooth batter. Pour the filling on a baking paper sheet/plastic wrap in springform and place into fridge or freezer if desire hard consistency faster. Check consistency in middle before serving.
Before serving add the topping. Mix the mango into a smooth cream, and pour onto the cold filling and spread with a spoon. Cut the passion fruits and scoop out the content over the mango cream. Refrigerate again or serve immediately.