MAKE THE MOST OF MANGOES
Feb 17, 2020
4 minutes
Fresh Mango Tart
Serves 8-10, Prep and Cook: 45 mins
250g packet Granita biscuits
¹/³ cup desiccated coconut
1½ tsps ground ginger
100g unsalted butter, melted
Sliced fresh mango, to decorate
FILLING
3 tsps powdered gelatine
2¾ cups fresh mango puree
½ cup caster sugar
2 tblsps lime juice
300ml thickened cream
1 Grease a 25cm round x 3.5cm deep, loose-base flan tin.
2 Process biscuits, coconut and ginger in a food processor until finely crushed. Add butter. Process until combined. Press evenly over base and up side of tin. Place on a tray. Refrigerate.
To make filling, sprinkle gelatine over 2 tblsps water in a heatproof jug. Sit jug in a small
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