for 6 pieces

Base

100 g	butter biscuit
25 g	poppy seed

75 g

butter

Mango

2	mango (approx. 600 g)

Mango & cream cheese mixture

100 g

double cream cheese

1	egg
30 g	sugar
½ tbsp	Maizena cornflour

How it's done

Base

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.

Mango

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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