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Mango Tart with Sweet Red Chilli Syrup

Preparation time: 40 minutes
Cooking time: 20 + 25 minutes
Serves: 8 people


5 sheet(s) of filo pastry
1/2 cup(s) butter
1/4 cup(s) dark brown sugar
1/4 cup(s) coconut
1/4 cup(s) pecan nuts
1/2 teaspoon(s) of cinnamon
2 chili pepper
1/2 cup(s) sugar
1 1/4 cup(s) water
1 lime(s)
1 cup(s) yoghurt
1/2 cup(s) mascarpone
1/2 orange
1 mango(s)
confectionars' sugar


Make the sweet chilli syrup.
Halve the chillis and scrape out the seeds.
Slice them finely.
Place the chillis, caster sugar, lime juice and water in a saucepan.
Slowly simmer for 20 minutes until thickened and syrupy.
Set aside to cool down.

Make the filling.
Blend the pecan nuts, desiccated coconut, cinnamon and dark sugar until a fine consitency.

Lay one sheet of pastry on the bench.
Brush with butter.
Sprinkle one half of the sheet with the filling.
Fold the other half over the top and brush with butter.
Lay in the baking tray.
Do this for all five sheets.
Bake for 20-25 minutes or until brown.

To serve (do this right before serving!).
Combine the yoghurt, mascarpone and orange zest.
Spoon into the tart.
Peel the mango into long strips.
Place them on the mascarpone filling.
Drizzle with chilli syrup and dust the edges of the tart with icing sugar.


Adapted from Baking Dish Magazine, page 70.