Enjoy this unique recipe showcasing the best of tropical Aussie bananas and mangoes.
INGREDIENTS for 8 portions
2 tbsp almond meal
200g mango flesh (about 1 mango)
4-5 ripe Cavendish bananas
200g coconut sugar
1 egg, whisked with a splash of water
2 tbsp demerara sugar
15g (1 tbsp) Nutella® per portion, to serve
Reduced-fat Greek yoghurt, to serve
250g plain flour
185g butter, cold, cut into 1cm squares
40ml iced water
1 ½ teaspoon lemon juice
To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!
To make the pastry, add butter and flour to a large bowl, add a pinch of salt then use your fingers to rub the butter into the flour until it resembles coarse breadcrumbs.
Pour in the iced water and lemon juice and mix until just combined (be careful not to overmix or the pastry will not be light and flaky). Roll dough into a ball, flatten to a disc then wrap in plastic wrap and refrigerate for an hour to rest.
Roll the pastry between two sheets of baking paper to a 35cm round. Remove top sheet and carefully slide onto a baking tray. Refrigerate for a further hour.
Preheat oven to 200ºC (180ºC fan). Sprinkle almond meal over the pastry.
Lightly mash the mango and spread over the base, leaving a 5cm border around the edges. Peel bananas and cut in half lengthwise. Roll in coconut sugar to coat then arrange, cut side up, over the mango.
Gently lift the pastry edges over the mango banana mixture, pinching together any dough that cracks. A rustic look is perfect for this recipe.
Brush pastry edge with egg wash and sprinkle with demerara sugar then dot butter between bananas and bake for 30-35 mins until pastry is golden brown and the filling is caramelised.
Allow to cool for 10 mins before drizzling with Nutella® and serving with vanilla ice cream.
Share a pic (and the recipe) with the hashtag #nutellarecipe on social media. We’ll love to see the worldwide web getting a little sweeter <3