MANGO PHYLLO TART

Flan tin, prepped with philo pastry
3 mangos, peeled and sliced
1 tin condensed milk
1 cup sour cream/creme Fraiche
Juice of half a lemon
2 tablespoons brown sugar

Grease a fan tin with melted butter, add 5 – 6 layers of phyllo pastry, butter each layer.
Mix the condensed milk, sour cream or creme Fraiche together. Pour into tin.
Top with sliced mangos.
Top with lemon juice and sugar.
Bake in oven for about 40 min or until it looks set.
Then switch over to grill setting to caramelize the tart. (keep a watchful eye)
Let it cool down before putting it in the fridge.
Top with berries in season.
Serve cold.

Recipe and photo: Sandy Fernandes Nouwens