The filling of this Sampalok at Mangga Tart | (Tamarind and Mango Tart) is both sweet and tart. Balanced with a crunchy savory crust.
Sampalok
Last week I was in the beginning stages of cleaning out my kitchen and found a box of sampalok. Thankfully it wasn’t close to being expired yet. I’ve had this candy on my mind called Mangorind, that we used to eat all the time. It’s a mix of dried sampalok (tamarind) and mango and coated with sugar.
I had this idea that it would be a great tart filling and the stars aligned because I had everything I needed to play around and make this tart.
The Crust
With the crust I wanted it to be on the savory side, so I crushed some savory paleo crackers. To keep it crispy I added some almond flour and ice cold vegan butter. Press it into a tart tin with a removable bottom and put in the freezer while you make the filling.
Tamarind and Mango Filling
I did this crazy thing and pealed all the tamarind (sampalok) and boiled it down with some water until it started to look jammy and the seeds started to separate from the fruit pulp. To make it super smooth I pushed the tamarind through a strainer to separate the veins and the seeds.
The sweet component of the filling is from dried mango. Put the sampalok back on the stove and top it off with more water and add in the dried mango until it has blended in. For added nutrition, I threw in some chia seeds and it also acts as a thickener.
Tart Assembly
Take out the crust from the freezer and then spread out the filling all over. Chill in the refrigerator or even put it back in the freezer to harden so that you can get those nice clean cuts.
I like topping it with some fresh cubes of mango to highlight the mango flavor more.
Sampalok at Mangga Tart | (Tamarind and Mango Tart)
The filling of this Sampalok at Mangga Tart | (Tamarind and Mango Tart) is both sweet and tart. Balanced with a crunchy savory crust.
Prep Time: 30 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 1 hour hour
Course: Dessert
Cuisine: Filipino, Gluten Free, Grain Free, Vegan
Servings: 12 Slices
Make the Crust
Spray a tart tin with a removable bottom with coconut oil.
Place the crackers in a food processor and blitz until they are fine crumbs. Add in the vegan butter or coconut oil and blend until it starts coming together. Press the cracker crumbs in the bottom of the tart tin. Put the tin in the freezer for the crust to harden.
Make the Filling
Take the sampalok out of the hard shell by breaking through with your hands and remove the membrane and place the pulp in a sauce pan. Repeat for all the samaplok. You are leaving the seeds in and boiling it down, as it’s hard to remove.
Once you have all the fruit pulp in the sauce pan pour the water over and get to a low simmer until it starts breaking down and looking jammy. This will take about 15 minutes. Once you see the black seeds peaking out take it off the heat.
Place a sieve over a bowl and press through the sampalok until you are just left with the fruit in the bowl and the seeds in the sieve.
Put back on the stove on low heat. Add in the dried mangoes and heat for a further 5 minutes to breakdown the mangoes and hydrate them.
Once it starts looking jammy, add in the chia seeds. Let it cool to room temperature and then put in the refrigerator for an hour to chill.
Take the crust from the freezer and the sampalok/mango mixture from the refrigerator. Pour the mixture into the crust and spread until even and smooth. Put it back in the freezer for 30 minutes or until you are ready to serve.
Top with mango cubes and slice.
For other Healthy Filipino inspired recipes you can also try:
Thank you so much for reading!
Rezel