DESSERT FOR DAYS!

Grab 5 ingredients, plus a few pantry staples and your sweet treat is sorted!

MANGO CHEESECAKE TART SERVES 6 PREP + COOK 1 HOUR 5 MINS + REFRIGERATION 1½ cups plain flour 500g cream cheese, softened ¼ cup moist coconut flakes

cup milk 2 medium mangoes STAPLES 2 tbsp caster sugar, plus ¼ cup extra 75g butter

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. Chill 30 mins.

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 and ease into base and sides. Trim edges. Prick pastry base with a fork. Chill 10 mins.

Place coconut flakes on an oven tray. Place in cold oven, then turn to 180ºc to preheat for tart. Roast coconut 6 mins or until lightly golden.

Line pastry case with baking paper. Fill with dried beans or rice. Bake 15 mins. Remove paper and beans. Bake 20 mins or until pastry is golden. Cool.

Meanwhile, process milk, extra sugar and remaining cream cheese until smooth. Spoon mixture into cooled tart.

Cut cheeks from mangoes. Using a large metal spoon, scoop to remove the cheek flesh in one piece. Cut lengthways into thin slices. Arrange mango slices on top of tart. Serve tart scattered with coconut.