© Lena Staal | Foodstyling: Gitte Jakobsen

Mango cream tart with lime and ginger

Sweet mango, spicy-hot ginger, refreshing lime: a tart like a sunset on a tropical island.

Falstaff Editorial Team

Cooking time: 00:20

Preparation time: 20 minutes but at least 4 hours cooling time

for the biscuit base

Ingredients (10 servings)
200 g speculoos cookies (e.g. Biscoff)
80 g butter, melted


Ingredients (10 servings)
3 leaves of gelatine
450 g mango puree
50 g granulated sugar
3 cm ginger, peeled and grated
juice and zest of 2 limes
250 ml whipped cream
zest of 1 lime for garnish
  • Finely chop the cookies in a blender.
  • Add the melted butter and mix well. Pour the mixture into a 23-centimeter tart tin (with a removable base) and press evenly onto the base and up the sides. Leave to set in the fridge for 20 minutes while you prepare the filling.
  • Place the gelatine leaves in a bowl of cold water and set aside.
  • Heat the mango puree, sugar, grated ginger and lime juice in a pan until the sugar dissolves. Simmer for 3 to 5 minutes, then remove from the heat and leave to cool slightly. Squeeze out the gelatine leaves to remove excess water and stir into the mango mixture until they dissolve.
  • In a separate bowl, whip the whipped cream to soft peaks. Stir a quarter of the whipped cream into the mango puree. Then carefully fold in the rest of the whipped cream and pour the mixture into the tart tin.
  • Chill in the fridge for 4 to 6 hours until the filling is firm. Garnish with lime zest before serving.


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Falstaff Editorial Team
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