Mango Passionfruit Tart - Pastel de Mango y Maracuya

This tropical passionfruit and mango tat is a refreshing take on key lime pie. The graham cracker crumb crust surrounds a creamy filling, which is decorated with fresh mango slices and whipped cream.

• 2 1/2 cups graham cracker cookie crumbs
• 2 tablespoons light brown sugar
• 2 tablespoons sugar
• 5 tablespoons butter, melted
• 1 can condensed milk
• 1/2 cup mango chunks (fresh or frozen)
• 1/2 cup frozen passionfruit pulp, thawed
• Juice of 1 lime
• 3 eggs
• Pinch of salt
• Whipped cream for decoration
• Fresh mango for decoration

1. Preheat oven to 350 degrees.
   
   
2. Mix graham cracker crumbs with sugars and melted butter. Press firmly into a 9-inch pie pan, pressing into the bottom and up sides.
   
   
3. Bake pie shell for 10 minutes, until golden brown.
   
   
4. In a blender or food processor, purée mango with lime juice and passionfruit pulp until smooth.
   
   
5. Whiosk together fruit purée, condensed milk, eggs, and pinch of salt.
   
   
6. Pour fruit mixture into pie shell and return to oven.
   
   
7. Bake for about 15 minutes, or until filling is just set and does not move when jiggled.
   
   
8. Chill pie for several hours or overnight. Serve chilled with whipped cream and fresh mango.

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