Mango Tart

Ingredients

For the Crust (Bottom Layer)

• 200g plain crushed biscuits (graham crackers or digestive work well)
• 100g melted butter

For the Filling

• 2 cups frozen mango slices (preferably partially thawed)
• 1 cup cold whipping cream
• ½ cup Greek yoghurt or plain yoghurt
• 3 tablespoons sugar (or to taste)
• 2 teaspoons powdered gelatin
• 3 tablespoons hot water (to dissolve the gelatin)

For Decoration (Optional)

• Fresh or frozen mango slices
• Whipped cream
• Fresh mint or a sprinkle of shredded coconut

Instructions

Prepare the Crust

1. Mix the crushed biscuits with melted butter until the texture resembles wet sand.
2. Press the mixture firmly into the bottom of a spring form tart pan to form an even crust.
3. Chill in the fridge, or bake at 180°C (356°F) for 8–10 minutes, then let it cool completely.

Prepare the Filling

4. In a blender, combine the partially thawed mango slices, sugar, and yoghurt until smooth.
5. Dissolve the gelatin in hot water and let it cool slightly, then stir it into the mango mixture.
6. In a separate bowl, whip the cold cream until it thickens.
7. Gently fold the whipped cream into the mango mixture using a spatula with circular motions to retain the airiness.
8. Pour the filling over the crust and smooth the surface.

Chill and Serve

9. Refrigerate the tart for at least 4 hours, or until fully set.
10. Decorate with mango slices, whipped cream, mint, or coconut as desired.
11. Slice and serve cold.