Mango & rose tart

Total time: 1hr 30m
Preparation Time: 30m

For 6 piece

Nutritional Information

Contains 339 Kcal, 5g Protein, 32g Carbohydrates, 20g Fat


  • Base
  • 100 g butter biscuit
  • 25 g poppy seeds
  • 75 g butter
  • Mango
  • 2 mangoes (approx. 600 g)
  • Mango & cream cheese mixture
  • 100 g double cream cheese
  • 1 eggs
  • 0.5 tbsp cornflour
  • 30 g sugar
  • Utensils
  • One springform pan (approx. 18 cm in diameter), base lined with baking paper, sides greased

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  • 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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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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