Per­fectly beau­ti­ful, per­fectly de­li­cious Calypso® Man­goes make Christ­mas favourites to­tally ir­re­sistible.

Better Homes and Gardens (Australia) - - Festive Feasts -


3 Calypso® man­goes

410g jar fruit mince

300ml dou­ble cream, to serve Ic­ing sugar, for dust­ing


1 ¾ cups plain flour

1 ½ tsp ground ginger

2 tsp ground cin­na­mon

2/3 cup brown sugar

150g but­ter, chilled, chopped

2 tbs golden syrup

1 large egg yolk

3-4 tsp cold wa­ter


To make the gin­ger­bread, com­bine flour, ginger, cin­na­mon and sugar in a food pro­ces­sor, pulse to com­bine. Add but­ter and process un­til the mix­ture re­sem­bles bread­crumbs. Whisk golden syrup, egg and 3 tsp of wa­ter to­gether. Add to the flour mix­ture and pulse un­til the dough just comes to­gether, add more wa­ter if re­quired. Turn onto a lightly floured sur­face and knead gently un­til smooth. Wrap in grease­proof pa­per and chill for 30 min­utes.

Place a large flat tray in the oven. Pre­heat the tray and oven to 180°C fan forced. Re­move one-quar­ter of the pas­try. Roll out on a sheet of bak­ing pa­per to 5mm thick. Cut Christ­mas trees or stars from the pas­try to use for dec­o­ra­tion, place on a tray and re­frig­er­ate un­til firm.

Roll re­main­ing gin­ger­bread out on a large sheet of bak­ing pa­per to a 34cm cir­cle. Use to line a 3cm deep, 26cm (base) tart tin, it should sit 1cm above the top of tin.

Peel and dice two of the man­goes and place into a bowl. Stir in the fruit mince. Spoon the mango mix­ture over the gin­ger­bread base, leav­ing a 1cm bor­der with­out fill­ing. Fold the edge of gin­ger­bread down to meet the fill­ing. Dec­o­rate with gin­ger­bread trees or stars.

Place tart tin on the hot tray and bake for 2530 min­utes un­til golden. Set aside to cool. Re­move tart from the tin.

Peel, chop and puree the re­main­ing mango and swirl it through the cream. Dust the tart with ic­ing sugar, cut into pieces and serve with mango cream.

For more Calypso®mango recipes visit per­fec­

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