This deliciously creamy mango cheesecake tart can be served drizzled with a sticky, sweet palm sugar syrup (but works just as well without it) for the ultimate summer treat to serve.
The naturally sweet and fragrant flavour or fresh mango is like no other stone fruit. It has Australians waiting around all year for summer, because we know that warm weather means one thing – mangoes!
1.Process flour, sugar, butter and 125g cream cheese until a dough starts to form. Knead dough on a lightly floured surface until just combined. Wrap in plastic wrap; refrigerate for 30 minutes.
2.Roll pastry between two lightly floured sheets of baking paper until large enough to line an 11cm x 35cm loose-based rectangular tart tin. Lift pastry into pan, ease into base and sides; trim edges. Prick base with a fork. Refrigerate for 30 minutes.
3.Line tart case with baking paper; fill with dried beans or rice. Bake for 15 minutes. Remove paper and beans; bake for a further 15 minutes or until pastry is golden. Cool.
4.Meanwhile, process milk, extra sugar and remaining cream cheese until smooth; fill cooled tart case with cream cheese mixture, spread evenly.
5.Make palm sugar syrup: Stir palm sugar and juice together in a small saucepan over low heat until sugar dissolves. Cool.
6.Cut cheeks from mangos. Cut into thin wedges, leaving the skin on if edible. Arrange mango on tart. Serve tart sprinkled with coconut and drizzled with palm sugar syrup.
Cut flesh from around the leftover mango stone and freeze for smoothie.