Mango, white chocolate and passion fruit caramel pie

A crumbly, nutty and buttery crust of cashews and digestive biscuits, topped with a layer of passion fruit caramel, a white chocolate ganache, fresh ripe mango, vanilla whipped cream and a dusting of matcha.

A fruitier, more tropical version of the chocolate and banana caramel cream pie that I made a little while ago (recipe here). When ideating this recipe I was unsure about the addition of the white chocolate. I knew that of white, milk and dark chocolate that white would be the best fit here, but I feel like incorporating white chocolate into any recipe should be done so with caution since it can be incredibly sweet, which is precisely why I hesitated over it for the ganache element—despite the fact that white chocolate + passion fruit + mango is a big yes. However, the slight savouriness from the cashews in the crust, and subtle saltiness from the biscuits, the pop of bright acidity from the passion fruit in the caramel, the whipped cream isn’t sweetened, and the very gentle little infusion of bitterness from the matcha–all makes for a very delicious and balanced bite.

You can make the entire pie the day before serving (I recommend saving the dusting of matcha until just before serving, though), storing it covered in the fridge. Or, you can prepare most of it the day before, stopping after making and applying the ganache, and then finish the pie with the mango, cream and dusting of matcha the day of serving. The latter is recommended to ensure the whipped cream is as light and fresh as possible.