The filling of this Sampalok at Mangga Tart | (Tamarind and Mango Tart) is both sweet and tart. Balanced with a crunchy savory crust.
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.
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.
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.
For other Healthy Filipino inspired recipes you can also try:
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