Mango & rose tart

Total: 1 hr 30 min. | Active: 30 min.
Nutritional value / piece: 339 kcal
, Fat: 20 g
, Carbohydrate: 32 g
, Protein: 5 g


6 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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100 g butter biscuit
25 g poppy seeds
75 g butter


2 mangoes (approx. 600 g)

Mango & cream cheese mixture

100 g double cream cheese
1 egg
30 g sugar
½ tbsp Maizena cornflour
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One springform pan (approx. 18 cm in diameter), base lined with baking paper, sides greased

How it's done

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Finely grind the biscuits and poppy seeds using a food processor or mortar and pestle.

Melt the butter in a pan over a medium heat, allow to cool a little, mix with the biscuits.

Spread the mixture onto the base of the prepared tin, press down well with the back of a spoon or the base of a glass, creating an edge approx. 2 cm high.


Cut approx. 500 g of the mango into slices approx. 2 mm thick, cover and refrigerate.

Mango & cream cheese mixture

Puree the remaining mango, add the cream cheese and mix until smooth.

Stir in the egg, sugar and cornflour.

To bake

Spread the mixture over the biscuit base.

Bake for approx. 1 hr. in the lower half of an oven preheated to 160°C. Remove from the oven and refrigerate.

To decorate

Arrange the chilled mango slices on top of the tart in a rose design.


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