I’m blessed with many advantages in this corner of the globe and this post is dedicated to just one of them: beautiful, sweet and sunny Australian mangoes.
The tropical climate of Queensland produces the country’s biggest mango harvests but fruit is also grown in the sub-tropical regions of Western Australia and the Northern Territory.
We’re very lucky to have access not only to an abundance of produce but also a number of varieties, from large, heavy amber orbs weighing up to a kilo, to the smaller golden specimens which are perfect for cutting into ‘hedgehogs’…
I’ve always generally preferred the pure fruit by itself over any mango-flavoured fare – the exception being a cold, frothy, fresh mango smoothie on a hot day – and the beauty of this dessert is that the fresh fruit remains the star.
Last week while fetching groceries, I found these wonderfully vibrant calypso mangoes and knew straight away that this week’s entry would be created around them.
mango tartlets with coconut
& rum caramel
from the december 2009 issue of delicious. magazine
2 sheets frozen shortcrust pastry, thawed
1 cup mascarpone cheese
¾ cup pouring cream
2 tbsp caster sugar
2 – 3 tbsp coconut liqueur, to taste
2 tbsp flaked coconut
4 ripe mangoes, peeled and very finely sliced
1 cup caster sugar
2 shots rum
Preheat your oven to 170°C. Grease four small loose-bottomed tart pans (mine were 12cm in diameter).
Line the pans with pastry and trim away any excess.
Prick the bases with a fork and chill for 20 minutes.
Once chilled, line the tarts with baking paper and fill with pastry weights (or uncooked rice).
Bake for 15 minutes, then remove the paper and weights and bake for a further 15 minutes until golden and dry. Set aside to cool completely.
Meanwhile, for the caramel, stir the sugar and half a cup of water in a small pan over low heat for a few minutes until the sugar has dissolved.
Increase the heat to medium and simmer, without stirring, for 15-18 minutes until the syrup starts to turn a light golden colour.
Remove from the heat and carefully add the rum. Add three tablespoons of water and swirl to combine.
Return to low heat and gently swirl the pan until smooth. Keep at room temperature while you assemble the tartlets.
Beat the mascarpone, cream, sugar and coconut liqueur together until soft peaks begin to form. Refrigerate until required.
Toast the coconut flakes in a dry frypan over medium-low heat, stirring regularly, for a few minutes until golden and just starting to brown.
To serve, fill the tart shells with mascarpone cream to just below the rim. Arrange the mango slices over the top in a spiral pattern.
Drizzle with rum caramel, sprinkle with coconut and serve.