Mango, coconut & lime tart
Calorie controlled cooking spray
Reduced fat coconut milk, tinned (7.7% Fat)
6 sheet(s), small
1 medium, Juice & finely grated zest
1 teaspoon(s), level
4 tablespoon(s), level
30 g, To decorate:
20 slice(s), medium, (use 2 ripe) peeled, pitted and thinly sliced
1 medium, thinly sliced
- Preheat the oven to Gas Mark 5/190°C/fan oven 170°C. Spray an oblong tart tin measuring approximately 30 x 20 cm with calorie controlled cooking spray.
- Spray each filo pastry sheet lightly with calorie controlled cooking spray and stack them into a pile of six, then lift this pile into the tart tin and scrunch the edges down a little. Place some crumpled foil into the base and bake the pastry case for 12-15 minutes, until golden. Carefully remove the foil.
- Put the coconut milk into a non-stick saucepan with the dessicated coconut, lime zest, vanilla extract, cornflour, milk and sugar, stirring until blended. Heat, stirring constantly, until thickened and smooth. Pour into the prepared flan case and set aside to cool.
- Mix the lime juice & suager together in a large, non metallic, bowl. Add the mango slices, and mix to coat. Arrange the mango and lime slices over the top of the tart and pour over any remaining juice. If you have a cook’s blow torch, you may like to caramelise the mango slices lightly.