Marshmallow with mango and chia seeds Food square

Oatmeal crust:

• 70 g oat flakes (¾ cup)
• 60 g coconut flakes (¾ cup)
• 50 g dried dates (approx. 8 pieces)
• 50 ml coconut oil
• 1 tablespoon boiling water (optional)

Marshmallow with mango and chia seeds:

• 800 ml coconut milk (2 cans) 17-19% House of Asia
• 250 gr Alphonso Quality Food mango pulp
• 80 gr Quality Food chia seeds (8 tablespoons)
• 3 tablespoons of xylitol or erythritol
• 9 g agar (3 teaspoons)

Mango jelly:

• 500 gr Alphonso Quality Food mango pulp
• 6 g agar (2 teaspoons)

Decoration:

• half a ripe mango
• 2 passion fruits
• a few Peruvian physalis fruits
• 1 teaspoon of coconut flakes

Oatmeal crust

1. Blend the oats in a blender until powdered. Transfer to a bowl and add the coconut flakes.
2. Cover the dates with boiling water and let steep for fifteen minutes. Then drain and add to the blender along with the coconut oil. Blend until pureed and add to the oatmeal.
3. Mix the ingredients thoroughly. The mixture should be quite sticky. If necessary, add 1 tablespoon of boiling water if it becomes loose.
4. Place the base in a 24 cm springform pan lined with baking paper, and press down firmly with your hands to even out the surface. Refrigerate for half an hour (until the marshmallow is ready).

Marshmallow with mango and chia seeds

1. Pour the coconut milk into a pot, add the mango pulp, chia seeds, xylitol, and agar. Mix thoroughly.
2. Place the pot over medium heat and, stirring constantly, bring to a boil. Reduce the heat to low and continue to simmer until the mixture thickens (about 5 minutes). Set aside to cool.
3. Pour the marshmallow mixture onto the cooled oatmeal base and place back in the fridge for an hour until set.

Mango jelly

1. Pour the pulp into a pot, add the agar and mix thoroughly.
2. Place the pot over medium heat and bring to a boil. Simmer the mixture for about 5 minutes over low heat, until the agar begins to gel.
3. Pour the still warm jelly on top of the marshmallow and place it back in the fridge for an hour.
4. Once the cake has set, decorate the whole thing with sliced ​​mango, passion fruit pulp, coconut flakes and physalis.