Gluten free crust
2 cups almond flour
4T melted butter
6T sweetner of your choice
Preheat the oven to 375°F.
Prepare a springform cake pan.
Put some parchment paper over the bottom of the pan and snap it into place when you tighten the sides of the pan.
Grease the sides and bottom of the pan as well as the parchment paper with butter.
Mix all the crust ingredients together. Once it’s a moist texture, press it into the bottom of the prepared pan.
Bake for 10 minutes or until golden brown.
3 mangos (cubed)
1 peach (cubed)
1 cup Plain Greek yoghurt
±½ cup maple syrup (depending on taste, add more if you prefer it sweeter)
Pulp all ingredients together in a blender
Pulp 100g Blackberries separately and keep aside.
Mix 1 envelope (7 gram) gelatin with 50 ml cold water
Add 50 ml boiling water, mix till dissolved, for ±1-2 minutes.
Add gelatin to the mango mixture
Pour mango mixture on the baked crust
Lower temperature to 350°F
Return to the oven and bake for ±5 minutes
Spoon the berries on the mango filling and draw patterns with a knife through the berries.
Bake for another 25-30 minutes.
Let it cool properly, before removing from the springform pan.
I left it in the fridge for ±3 hours and then gently removed it from the pan
Decorate if you wish or serve as is when cold.
Own creation, prepared, tried and tested by: Esme Slabs