I couldn't ignore blogging about mangoes with all the drama surrounding banning the import of mangoes into the UK. For anyone who knows me of course you'll know that I couldn't live without out them!
Thankfully for me I live in Tooting and the streets are currently lined with boxes of Alphonso, kesar, bangallapalli and more, but I fear this might be the last time we'll be seeing the streets paved in this type of gold. I personally think this is a load of fear mongering because of a few bad imports but let's hope that the situation improves so my beloved fruit can make it's way firmly back to our nation of mango lovers ( well at least back to me! )
So in ode to the Mango, I could've provided 101 ways with mangoes but I thought id opt for this easy to make Mango Tart. I find it easier to buy pre made puff pastry either the frozen or fresh variety so you can whip this up in no time providing you have a mango to hand.
Individual Mango & Lime Tarts
• 500g Puff pastry
• 300g Cream cheese
• 2 Medium free range, organic egg yolks
• 75g Billington's Unrefined Golden Caster Sugar
• 1 Lime, juice and zest
• 2 Medium ripe mangoes, thinly sliced into ½ moons
• 50g Melted unsalted, butter to brush over the cases
Pre heat the oven to gas mark 5/190°C.
Cut the pastry in 4 circles, approx. 6 inches in diameter, score around the edge of the circles, approx. 1 inch in to create a case and place on a baking sheet.
Beat together the cream cheese, egg yolks, golden caster sugar, and half of the lime juice and zest until evenly mixed.
Place 1/4 of the cream cheese mixture in the middle of each pastry circle, keeping away from the edges to allow the mixture to spread whilst baking and top with sliced mango.
Squeeze the rest of the lime juice over the top, along with a bit of grated zest.
Brush the entire tart with melted butter and place into the oven for around 12-15 minutes until the pastry rises and the tops lightly browned.