4 green mangoes, peeled and pitted, cut into thin slices (600 g),
1/4 cup of melted butter (50 g)
1 tablespoon of grated lime zest
1 teaspoon of ground cinnamon
For the dough
1 1/2 cups of all-purpose flour (180 g)
1/4 cup of ground almonds (45 g)
1/3 cup of cold unsalted butter, cut into small pieces (65 g)
3 tablespoons of water
1 1/2 teaspoons of ground cinnamon mixed with 1 tablespoon of ground cinnamon and 1 tablespoon of grated lime zest (for dusting)
4 green mangoes, peeled and pitted, cut into thin slices (600 g),
1/4 cup of melted butter (50 g)
1 tablespoon of grated lime zest
1 teaspoon of ground cinnamon
For the dough
1 1/2 cups of all-purpose flour (180 g)
1/4 cup of ground almonds (45 g)
1/3 cup of cold unsalted butter, cut into small pieces (65 g)
3 tablespoons of water
1 1/2 teaspoons of ground cinnamon mixed with 1 tablespoon of ground cinnamon and 1 tablespoon of grated lime zest (for dusting)
Arrange the mango slices at the bottom of a 9-inch springform pan, drizzle with butter and sprinkle with lime zest and cinnamon
Cover and bake for 15 minutes or until the mango is slightly softened
Let it rest
Prepare the dough
In a medium bowl, mix all the ingredients with your fingertips until a fine crumb forms
Spread over the mango forming an even layer
Bake for 25 minutes or until the crust is firm
Cut strips of parchment paper and place them on top of the tart to form a lattice
Dust with the cinnamon mixture
Carefully remove the parchment paper and serve warm or at room temperature.
