- 6 tartlets of shortbread pastry
- 1 can of mango in syrup
- 1 package of lemon jelly
- 200 ml of liquid cream
Open the can and drain the mango, reserve the syrup, and split the fruit into pieces.
Put a little water in a saucepan, heat it and dilute the lemon jelly, add a little mango syrup and the liquid cream, stirring well to mix everything, and let it cool. Pour this sauce into the bottom of the previously baked tartlets and reserve. Before serving, place the mango pieces in the center of the lemon sauce. To decorate, spread a little of the mango syrup on top.