Step 1: Prepare the Biscoff Crust

1. Preheat the oven to 350°F (175°C).

2. In a food processor, pulse 200 g Biscoff cookies until finely ground into crumbs (or place in a zip-top bag and crush with a rolling pin).

3. In a medium bowl, mix the Biscoff crumbs, 100 g melted unsalted butter, and 30 g shredded coconut until evenly combined.

4. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom, using the back of a spoon or a measuring cup to create an even layer.

5. Bake for 8–10 minutes until lightly golden and set. Let cool completely on a wire rack.

6. Tip: Press the crust tightly to prevent crumbling, and ensure the sides are high enough to hold the filling.

Step 2: Make the Mango Filling

1. In a blender, combine 450 g mango chunks, 2 large eggs, 1 can (300 mL) sweetened condensed milk, ½ teaspoon salt, and the juice of 1 lime. Blend until smooth and fully combined (about 30 seconds).

2. Pour the mango mixture into the cooled Biscoff crust, smoothing the top with a spatula.

3. Bake at 350°F (175°C) for 25–30 minutes, until the filling is set but slightly jiggly in the center.

4. Let the tart cool to room temperature, then chill in the fridge for at least 2 hours to fully set.

5. Tip: Avoid overbaking to keep the custard creamy. Check for doneness by gently shaking the pan; the center should wobble slightly.

Step 3: Prepare the Whipped Cream Topping

1. In a large mixing bowl, combine 150 g cold whipping cream, 1 tablespoon powdered sugar, and ½ teaspoon vanilla extract.

2. Use an electric hand mixer to whip on medium speed until firm peaks form (about 2–3 minutes).

3. Transfer the whipped cream to a piping bag fitted with a star or round tip, or keep in the bowl for spreading.

4. Tip: Chill the bowl and whisk for faster whipping and a fluffier texture.

Step 4: Assemble and Garnish

1. Remove the chilled tart from the fridge and carefully release it from the tart pan.

2. Pipe or spread the whipped cream over the top of the mango filling in swirls, rosettes, or a smooth layer.

3. Arrange thinly sliced mango from 1 ripe mango in a decorative pattern, such as a spiral or overlapping rows.

4. Sprinkle lime zest over the top for a zesty, colorful finish.

5. Tip: Slice the mango thinly for easy arrangement and a professional look. Use a sharp knife for clean tart slices.

Step 5: Serve

1. Slice the tart with a sharp, warm knife (run under hot water and wipe dry) for clean cuts.

2. Serve chilled for the best texture and flavor.

3. Tip: Let the tart sit at room temperature for 5–10 minutes before serving for a slightly softer custard.