Mango-Lemon Creamsicle Tart

Mango-Lemon Creamsicle Tart

Serves 8-10

Ingredients

For the crust:

• 2 cups finely crushed graham crackers
• 1/3 cup granulated sugar
• 1/2 melted butter

For the filling:

• 5 cups mini marshmallows (vanilla flavored)
• 1 cup mango puree (2-3 mango cheeks blitzed in a blender/food processor)
• zests of 1 lemon
• juice of 1 lemon
• 1/2 cup granulated sugar
• 2 envelopes of unflavored gelatine powder dissolved in 2 tablespoons cold water
• 2 cups heavy cream, chilled
• 1 cup lemon or mango flavored yogurt

Instructions

1. In a small mixing bowl, combine graham cracker crumbs, sugar and melted butter. Blend well until mixture resembles damp sand. Press and tightly pack the mixture onto a 12 x 3 inch springform (means it has a removable bottom) baking pan. Cover and chill in the freezer until filling is ready.
2. For the filling, put marshmallows, mango puree, lemon juice, lemon zests and granulated sugar in a medium sized sauce pan over medium heat. Slowly melt the marshmallows until all ingredients turn into a syrupy mixture. Add the bloomed gelatine (gelatine dissolved in cold water) and wait for it to get dissolved in the marshmallow-mango mixture. Cool and set aside.
3. With a hand beater/stand mixer on medium speed, beat the heavy cream and yogurt for 2-3 minutes. Fold in the cooled marshmallow-mango mixture, incorporating it well.
4. Take the prepared crust from the freezer and pour filling over it. Cover and freeze the tart for 8 hours or much better, freeze overnight. Serve frozen and keep left-overs frozen (if ever there will be left-overs!

Content and Image by Jeannie Maristela-Gust