Ingredients
250g packet Granita biscuits
1/3 cup desiccated coconut
1 ½ teaspoons ground ginger
100g unsalted butter, melted
Sliced fresh mango, to decorate
FILLING
3 teaspoons powdered gelatine
2 ¾ cups fresh mango puree
½ cup caster sugar
2 tablespoons lime juice
300ml thickened cream
Method
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Grease a 25cm round x 3.5cm deep, loose-base flan tin.
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Process biscuits, coconut and ginger in a food processor until finely crushed. Add butter. Process until combined. Press evenly over base and up side of tin. Place on a tray. Refrigerate.
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To make filling, sprinkle gelatine over 2 tablespoons water in a heatproof jug. Sit jug in a small saucepan of simmering water. Stir until gelatine is dissolved. Remove. Cool slightly.
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Place mango puree, sugar and juice in a food processor. Process until sugar is dissolved. Add gelatine mixture. Pulse to combine. Transfer to a large bowl.
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Beat cream in a small bowl of an electric mixer until soft peaks form. Fold gently into mango mixture. Spoon into biscuit crust. Refrigerate for several hours, or until set.
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Just before serving, remove tart from tin. Decorate with sliced mango.
