Food Journal
Prep
25 min
Cook
45 min
Serves
8
Difficulty
Medium
Mango & Coconut Tart
Inspired by a market in Goa. Simple, bright, and tastes like summer.
“I bought a mango from a market stall and ate half of it standing there. This tart is the other half, made more complicated than necessary because I was in a good mood.”
Ingredients
- 200gdigestive biscuits — crushed
- 80gbutter — melted
- 400mlcoconut cream
- 3 tbspicing sugar
- 2 tspagar agar
- 2ripe mangoes — peeled and sliced
- 1 tbsplime juice
- pinchcardamom powder
Method
- 1
Mix crushed biscuits with melted butter. Press firmly into a tart tin and refrigerate for 20 minutes.
- 2
Heat coconut cream with agar agar and icing sugar over medium heat, stirring constantly for 3-4 minutes.
- 3
Pour the coconut layer over the chilled base. Refrigerate for at least 2 hours until set.
- 4
Toss mango slices with lime juice and cardamom.
- 5
Arrange mango artfully over the set tart. Serve chilled.