TIP! You will need about 3 x 400g ripe mangoes for the puree and extra mango to decorate. Peel mangoes, then chop flesh into pieces. Process in a food processor until smooth. Mango tart can be made up to two days ahead.
Ingredients
Method
Grease a 25cm round x 3.5cm deep, loose-base flan tin.
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 tablespoons water in a heatproof jug. Sit jug in a small saucepan of simmering water. Stir until gelatine is dissolved. Remove. Cool slightly.
Place mango puree, sugar and juice in a food processor. Process until sugar is dissolved. Add gelatine mixture. Pulse to combine. Transfer to a large bowl.
Beat cream in a small bowl of an electric mixer until soft peaks form. Fold gently into mango mixture. Spoon into biscuit crust. Refrigerate for several hours, or until set.
Just before serving, remove tart from tin. Decorate with sliced mango.
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