Coconut mango passion

This tropical pie mixes creamy coconut with zingy mango and passion fruit for a sweet treat that's both rich and refreshing. Perfect for bringing a beachy vibe to your table without ever leaving home.

I put this tart together for a summer birthday, and it’s been my most asked-for specialty as soon as the sun comes out. The mix of crunchy crust and bold, tropical flavors takes everyone on a mini getaway.

Effortless Ingredients

Sweet crust ingredients

• Almond flour: 15 g, brings subtle flavor and a unique texture
• Salt: 2 g, super important to make the sweet parts pop
• Powdered sugar: 42 g, adds a delicate sweetness and a finer texture than regular sugar
• Egg: 27 g, let it sit out to take the chill off so it mixes in smoother
• Butter: 70 g, use good, soft butter for best results
• Flour T55: 125 g, pick a quality flour for that crumbly finish

Coconut filling

• Desiccated coconut: 25 g, go for unsweetened to keep control of the final taste
• Beaten egg: 50 g, holds everything together and keeps it moist
• Almond flour: 25 g, gives softness and a rich bite
• Castor sugar: 50 g, helps the filling set up well
• Soft butter: 50 g, makes everything blend until fluffy
• Sea salt flakes: just a pinch to lift all the flavors

Mango passionfruit compote

• Castor sugar: 30 g, enough to balance the fruit without overpowering it
• Mango puree: 120 g, get one that’s just fruit with no added sugar
• Passion fruit puree: 40 g, this gives the tartness that cuts through the sweet
• Pectin NH: 3 g, sets the compote gently so you don’t need to overcook the fruit

Coconut whipped ganache

• Coconut cream: 70 g, choose a good one with coconut bits in it
• Gelatin: 1 sheet (2.2 g), it helps the ganache firm up just right
• White chocolate (quality): 70 g, try Valrhona Ivoire for a super smooth melt
• Whipping cream with mascarpone: 200 g, makes the texture crazy light
• Heavy cream: 20 g, go for at least 30% fat or more

For finishing up

• Lime zest (half an organic lime): for a zing of fresh aroma
• Fresh mango half: get one that’s super ripe and sweet
• Fresh passion fruit: for tartness and those crunchy seeds
• Desiccated coconut: sprinkle a little on top for crunch and looks

Simple Step-By-Step

Making the sweet crust

Roll and chill:

Put another piece of parchment on top and roll the dough out to about 3 mm thick. Slide it onto a tray and chill it in the fridge for at least an hour so the butter firms up again.

Press in and bake:

Push the rolled crust into an 18 cm ring, trim the extra dough with a sharp knife, then freeze or chill again before baking. Bake at 170°C for around 23 minutes till golden brown.

Smush the dough:

Tip the dough crumbs onto parchment and push it down three times with the palm of your hand to bring it together gently. This keeps the dough crumbly, not tough.

Add the egg:

Pour in the lightly beaten egg and just mix it until the dough forms. Don’t overmix or the crust can turn hard instead of tender.

Mix in the butter:

Pop in the soft butter and stir until it looks lumpy and sandy. Don’t mix too much, just enough for it to come together.

Combine dry stuff:

Stir together the flour, powdered sugar, almond flour, and salt by hand or in a mixer bowl.

Coconut filling prep

Let it chill:

After baking, let it cool off completely and chill for at least an hour. You want the coconut layer to set before the next step.

Bake it up:

Spread the mix on the baked crust and bake for 15 minutes at 180°C until the top has a light golden color.

Egg and salt:

Gently mix in the beaten egg and pinch of sea salt with a soft spatula until super smooth.

Dry mix first:

Toss the almond flour, coconut, and sugar in a bowl, then work in the soft butter to make a smooth paste.

Mango-passion compote making

Chill or use later:

Let it rest for 5 minutes, then pour it over your cooled tart. If you like, stash it in the fridge and finish later just before serving.

Cook the compote:

Boil the mix while stirring until it bubbles, then let it cook for exactly a minute. That way the texture ends up spot on.

Add gelling stuff:

Mix the pectin with the sugar in a small bowl and sprinkle onto the warm fruit purees while stirring to dodge lumps.

Start with the fruit:

Pour both mango and passion fruit purees into a saucepan, making sure they’re already at room temperature.

Fluffy Coconut Ganache Time

Chill overnight:

Pour in the cold whipping cream, blend gently with a stick blender, then press cling film right on top. Chill until the next day for best whip-up results.

Emulsify:

Pour the warm coconut-and-cream mix in three parts over the melted chocolate, mixing gently with a spatula for a silky blend that won’t split.

Heat the liquids:

Bring coconut cream and cream to a simmer, then add well-drained gelatin. Stir it till it’s all melted in.

Melt chocolate:

Chop the white chocolate small and melt it in a microwave, heating for 30 seconds at a time and stirring between bursts.

Soak gelatin:

Put the gelatin sheet in cold water for about 5 minutes until soft all through.

Pie assembly steps

Slice and chill:

When everything’s finished, keep the pie in the fridge for at least an hour before serving so the flavors blend together perfectly.

Zest and sprinkle:

Grate lime zest over the top, then dust on some coconut to finish it off.

Decorate the top:

Slice up your mango and fan it over the pie, then spoon out the passion fruit pulp and seeds across as you like.

Pipe that ganache:

Scoop the whipped ganache into a piping bag (use a 20 mm round tip) and swirl it around the tart starting from the middle.

Whip the ganache:

Grab a hand mixer and whip the ganache until you see clear lines and it clings to the whisk. Don’t overdo it or it’ll go grainy.

Keeping it Fresh

This tropical pie keeps well for 2 or 3 days in an airtight box in the fridge. For the best flavor, take it out about 15 minutes before you dig in so everything comes alive. Fresh fruit might get a bit brown after a day but won’t mess with the taste. If you’re getting ahead, do all the parts except the fruit and ganache, then top with fresh fruit at the last minute.

Mix It Up

If you can't get hold of fresh passion fruit, just use passion fruit puree for the compote. Want it a bit less sweet? Cut back the sugar in the compote and you’re set. Swap out mango for pineapple if that’s more your vibe. If it’s cold out, trade in the tropicals for yuzu or tangerine—they go great with coconut too.

Pin it

Tropical Roots

This sweet combo comes straight from island kitchens where coconut shows up in both sweet and savory dishes. Pairing mango and passion fruit is a go-to in both Réunion and Thailand, where that sweet-tart mix is everything. In French desserts, it’s a mash-up of classic skill and bold, exotic tastes—showing just how cooking blends stories from all over the world.

Expert Tips

• Always mash the crust together gently instead of kneading to keep it crumbly and soft
• Whip the ganache when everything’s cold for the fluffiest results
• For extra-clean slices, dip your knife in hot water, wipe it clean, then cut

Frequently Asked Questions

→ What fruits work best for decoration?

Use half a mango sliced, a passionfruit, and some shredded coconut for a touch of freshness and tropical vibes.

→ Can I make the ganache ahead of time?

Absolutely, prepare the whipped ganache the day before so it chills properly. This ensures the right texture when assembling.

→ How do I keep the crust crunchy?

Chill the dough after rolling it out and before baking. Also, try not to handle it too much.

→ How should I whip the ganache?

Whip it with an electric mixer until you see soft ridges and it clings slightly to the whisk. Be careful not to overmix as it will firm up in the fridge.

→ Could I swap out passionfruit purée?

Sure, trade it for another tangy purée like yuzu or lemon to switch up the taste.