• Skip to main content
  • Skip to primary sidebar

Rezel Kealoha

menu icon
go to homepage
  • Recipes
  • About
  • My Portfolio
  • Subscribe
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • My Portfolio
    • Subscribe
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    • Ube Tiramisu - A Super Pinoy Version
    • Turon Pastry
    • Ube Pie Made with Only 4 Ingredients!
    • Filipino Guyabano Shake
    • Filipino Langka Shake (Jackfruit Shake)
    • Yes, You Can Cook Crispy Lumpia In The Oven!
    • Puto Maya Recipe
    • Ube Cheesecake Cooked in a Rice Cooker!
    • Calamansi Olive Oil Cake
    • Ube Snowflake Crisp Recipe
    • Ube English Muffins Recipe
    • Queso de Bolla Crackers
    Home » Blog » Recipes » Healthy Filipino Recipes

    Published: Apr 3, 2019 · Modified: Apr 29, 2024 by Rezel Kealoha · This post may contain affiliate links · 3 Comments

    Sampalok at Mangga Tart | (Tamarind and Mango Tart)

    Jump to Recipe Print Recipe

    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)

    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.
    Print Recipe Pin Recipe Rate Recipe
    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
    Author: Rezel Kealoha

    Ingredients

    Filling

    • 16 oz Box of Fresh Sampalok (Tamarind)
    • 5 oz Dried Philippine Mango
    • ½ Cup Water
    • ¼ Cup Chia Seeds

    Savory Crust

    • 10 oz Grain-Free / Gluten Free Savory Crackers It's about two boxes and I use a brand called Jilz
    • 2 Tablespoons Melted Vegan Butter or Coconut Oil

    Topping

    • 1 Cup Cubed Fresh Mango

    Instructions

    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.
    Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!

    For other Healthy Filipino inspired recipes you can also try:

    • Vegan Filipino Pimento Cheese Spread Recipe
    • Healthy-ish Pandan Yema (Filipino Custard Candy)
    • Vegan Halo Halo Chia Pudding Recipe

    Thank you so much for reading!

    Rezel

    More Healthy Filipino Recipes

    • Pastillas Recipe That Happens To Be Vegan
    • Blueberry Bibingka Muffins
    • Strawberry Taho
    • Longganisa Embotido

    Reader Interactions

    Comments

    1. lifestyleandberries.com says

      May 12, 2019 at 2:33 pm

      I dont know about the resipe (it should be delicious)! I know that I always come back to your blog for these amazing food pics!! Bravo!

      Reply
      • Rezel Kealoha says

        May 14, 2019 at 4:36 am

        Thank you thank you so much for saying that!!! I love that kind of feedback.

        Reply
      • Rezel Kealoha says

        May 14, 2019 at 4:41 am

        OMG. Thank you thank you so much for this feedback. That just made my heart sing. I appreciate it so much.

        Reply
    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I'm Rezel and I am here to guide you on how to use those Filipino ingredients you have in a fresh new way. As a fellow home cook, the focus is easy to make recipes with lots of Filipino flavor. You will find a mix of reimagined Filipino Recipes along side traditional recipes on our site.

    More about me →

    My Current Favorites

    • Sans Rival Candy Bark
    • Bread Dip in an Ube Bread Bowl
    • Afritada Lasagna Recipe
    • Seafood Kare Kare with Udon
      Seafood Kare Kare with Udon Noodles Recipe
    • Kale Laing With Chili Crisp
    • Maruya (Filipino Baked Banana Fritter) Recipe
    • Lumpiang Hubad (Lumpia Salad Bowl)
    • Panzanella with Pandesal
      Panzanella with Pandesal Recipe

    Footer

    ↑ back to top

    About

    • Terms and Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2024 Rezel Kealoha

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.