1 Chill the cream
Place the cream in the refrigerator until well chilled.
2 Prepare the mango cream
Peel and chop the mangoes, reserving a few pieces for garnish.
Blitz the mangoes with the cold cream and sweetener (if using) until just combined.
Do not over-blend, or the cream may split.
For a smoother texture:
Strain the mango pulp before blending it with the cream.
3 Prepare the base
Use a prepared tart shell, or press a biscuit–butter mixture into a tin to form the base.
4 Assemble
Spread the mango cream over the base.
Optional: add a thin layer of ricotta, chenna, or soft paneer between the base and mango cream to cut the sweetness.
5 Chill and serve
