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Sticky Tropoffee Pie

A dessert winner every time, similar to Banoffee pie but uses mango and passion fruit instead. Many recipes for Banoffee Pie use condensed milk that needs to be heated but using the ready-made toffee or caramel sauce saves time and hassle.

Total Time

1 hour

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Serves

Ingredients Method

A bit of this, a bit of that

150g Onken Mango, Papaya and Passion Fruit Yogurt
150g oaty biscuits
75g unsalted butter
½ tsp ground cinnamon
397g (1 can) Caramel Sauce
150g fresh mango, diced
1 passion fruit, seeds from the centre
150ml double cream, whipped
Plain chocolate as shavings

Made with Onken Mango Papaya Passion Fruit

450g

Step-by-step

1 Whiz the biscuits in a food processor until they resemble breadcrumbs. Alternatively put them in a plastic bag and crush with a rolling pin. Melt the butter in a bowl or small pan and then add the biscuit crumbs and cinnamon, stir well.
2 Grease a 20cm loose bottom and spring form tin. Add the biscuit mixture and press it down with the back of a spoon placing a slight indentation in the centre.

Cooks Tip: Placing a slight indentation in the biscuit base helps keep the caramel sauce in place but it does ooze out once the pie is cut and served.
3 Top with the caramel sauce and refrigerate for 30 minutes.
4 Mix together the lemon juice and mango pieces. Combine the Onken Mango, Papaya and Passion Fruit Yogurt and double cream and gently fold in the fruit. Pour onto the caramel base and spread to the sides but retain a slight peak in the centre, chill again for 15 minutes.
5 Remove pie from spring form tin and gently lift off the base onto a serving dish. Sprinkle with chocolate shavings and serve.