Mango-Lemon Creamsicle Tart

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 flavour 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.


For the crust:

2 cups finely crushed graham crackers

1/3 cup granulated sugar

1/2 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

1/2 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


In a bowl, combine graham cracker crumbs, sugar and melted butter. Blend well until mixture resembles damp sand. Press and tightly pack the mixture in 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 size 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.

Pour filling on the prepared and chilled graham crust. 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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Wengen, Switzerland (by Cåsbr)


Wengen, Switzerland (by Cåsbr)

this is sooooo cute!!!!

this is sooooo cute!!!!


Etretat, France (by dirac3000)


Etretat, France (by dirac3000)


DIY Pastel Suede Knot and Chain Friendship Bracelet Tutorial by I Spy DIY here. Skill Level Needed: Beginner. For lots more friendship bracelet tutorials of all types go here: truebluemeandyou.tumblr.com/tagged/friendship


Tap That Ass Risotto - In Pictures

Salami / Chorizo / Parma Ham / Arborio Rice / 1L Chicken Stock / Half Onion / 1 Celery / White Wine / Parmesan / Black Pepper / Knob of Butter / Oil (1)

BOIL the kettle

ALWAYS refer to ‘tapas’ as ‘tap that ass’ from this point on

MAKE 1 litre of chicken stock

ADD to a small pan on low heat

SLICE onion and celery into miniture bits (2)

GRATE parmesan

SLICE meats roughly

PLACE large pan on medium heat

ADD dash of oil & knob of butter

THROW onion and celery in and allow to soften

POUR in 300g of the risotto rice

ADD wine when all juices have been drunk by the rice (3)

KEEP stirring so rice doesn’t catch

ONCE wine is soaked up add a ladle of chicken stock

KEEP adding chicken stock until your rice is cooked

STIR constantly!

THROW in meat and cheese and rest of stock (4)

STIR and place lid on top

LEAVE for 5 minutes and serve

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