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Mango Cream Tart

Delicious, rich tart with mango slices topped with succulent berries will just melt in the mouth. Tastes good just as it looks and while it might take a while to prepare, the results are worth it. Delicious, delicious, delicious!

Cuisine                                   Preparation Time                                   Serves                           Type
British                                          45 Minutes                                                10                                  Veg.


2 cups Coconut macaroons; crumbled

2 medium Mangoes; thinly sliced

1 cup Almonds; grounded

250 g fat cream cheese

170 g (1/2 cup) whipped cream

½ cup Strawberries

½ cup Blackberries

¼ cup Apricot preserves

3 tbsp butter

50 g Honey; plus 2 tbsp divided

2 tbsp orange juice


Preheat oven to 350°. Place cookies, almonds and melted butter in a food processor and blend it smoothly.

Press the mixture to the bottom and up sides of an ungreased 11” tart pan with removable bottom. Place the pan on a baking sheet. Bake for 10 to 15 minutes until golden brown.

In a separate bowl, beat the whipping cream until soft peaks are formed.

In another bowl beat the cream cheese, honey and orange juice. Add the whipped cream and spread it over the crust.

For glaze, mix preserves and 2 tbsp honey. Cook until melted and press through a strainer.

Arrange the mango slices over the filling and decorate with the berries. Brush with the glaze and store in the refrigerator.

Nutrition facts 1 wedge 311 calories, 18 g fat, 29 mg cholesterol, 155 mg sodium, 34 g carbohydrate and 6 g protein.


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