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godofscrumprecipes

I thought of making a frozen dessert that is very befitting to eat as a sweet finale to an al fresco lunch on a hot and humid summer day. The sweet and cheerful flavor of fresh mangoes and the bright citrusy tang of lemons and yogurt makes every bite of this tart a burst of cool sunshine. I named it a creamsicle tart because it does taste exactly like a creamsicle bar… a creamsicle that is welcomed at a proper dinning table. ;)

Mango-Lemon Creamsicle Tart

Ingredients:

For the crust:

2 cups finely crushed graham crackers

1/3 cup granulated sugar

½ melted butter

For the filling:

5 cups mini marshmallows (vanilla flavored)

1 cup mango puree (2-3 mango cheeks blitzed in a blender/food processor)

zests of 1 lemon

juice of 1 lemon

½ cup granulated sugar

2 envelopes of unflavored gelatine powder dissolved in 2 tablespoons cold water

2 cups heavy cream, chilled

1 cup lemon or mango flavored yogurt

Procedure:

In a small mixing bowl, combine graham cracker crumbs, sugar and melted butter. Blend well until mixture resembles damp sand. Press and tightly pack the mixture onto a 12 x 3 inch springform (means it has a removable bottom) baking pan. Cover and chill in the freezer until filling is ready.

For the filling, put marshmallows, mango puree, lemon juice, lemon zests and granulated sugar in a medium sized sauce pan over medium heat. Slowly melt the marshmallows until all ingredients turn into a syrupy mixture. Add the bloomed gelatine (gelatine dissolved in cold water) and wait for it to get dissolved in the marshmallow-mango mixture. Cool and set aside.

With a hand beater/stand mixer on medium speed, beat the heavy cream and yogurt for 2-3 minutes. Fold in the cooled marshmallow-mango mixture, incorporating it well.

Take the prepared crust from the freezer and pour filling over it. Cover and freeze the tart for 8 hours or much better, freeze overnight. Serve frozen and keep left-overs frozen (if ever there will be left-overs! ;) )

Serves 8-10

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