Mango Tart - Thailand

4 servings

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Mango Tart - Thailand Ingredients

250 g Ready made puff pastry	Coconut slices to decorate
4 tb Lime curd	A little apricot jam; warmed
2 400 g mango slices; drained

Instructions for Mango Tart - Thailand

Use ready roll pastry and trim to 30cm x 20cm. Transfer to a baking sheet and prick all over. Spread the curd over the pastry, leaving a 1 inch border. Arrange the mango slices over the pastry in overlapping rows, leaving a 1cm border to the pastry. Slightly cut into the pastry and bake at 200C for 20-25 minutes, until browned. Paint the jam over the mango slices to glaze and scatter with the coconut. Serve warm with real vanilla ice cream. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized