I came up with this recipe when I got a bunch of mangos from my friend. I decided to make mango juice and put it in a tart. It is a nice summer tart that is very light and delightful.
Ingredients for the Mango Mixture:
1 Packet of any crunchy biscuits
250g Cultured Cream
250ml Fresh Cream
3 Small Mangos that has been grated and chopped into pieces and juiced
Ingredients for the Mango Glaze:
2 Mangos that has been grated and chopped and juiced
1 Teaspoon Maizena
1/3 Cup Castor Sugar
Method for the Mango Glaze:
Put the mango juice in a pot and add the castor sugar and maizena.
Mix it well in the pot on high for 5min. and remove from heat.
Put the mango glaze in a glass bowl and let the heat come down to room temperature.
Put in the freezer uncovered till it is much cooler and put in the fridge.
We will use it later to put on the mango tart.
Method for the Mango Tart:
Whip the fresh cream till stiff peaks form, now fold in the mango juice with the fresh cream. Now add the mascarpone and cultured cream and mix well with an electric blender.
In a glass rectangular dish place the crunchy biscuits on the bottom, now add the mango tart mixture and spread it evenly and glide with a spatula till it is smooth on top.
Spread the mango glaze on top spoonfuls full and use the back of the spoon to spread the mango glaze evenly on top of the mango tart.
If it is all and evenly spread, put the mango tart in the fridge for two to three hours.
Serve & Enjoy!!