1. Blend plain flour, brown sugar and grated butter in a stand mixer and pulse until it looks like bread crumbs. Anyone in colder climates may be confused by 'grated butter' but believe me, ‘room temperature’ butter (which most recipes call for) is basically just a puddle during an Aussie Christmas. Trust me and grate it straight out of the fridge.
2. Press into a springform pie or cake tin and bake it at 180 degrees Celsius for 10 minutes.
3. Mix the mango flesh with coconut milk, 2 tbsps of brown sugar and lemon zest. Mix together with a stick blender until smooth.
4. Ladle out about a cup of the mixture into a mug and microwave it until it is hot but not boiling.
5. Stir in powdered gelatin until it dissolves and add it back into the mix before blending the whole lot again for a few minutes.
6. Pour it into your baked shell and let it set in the fridge, covered, for three hours or overnight.
7. When you're ready to serve it, top it with either fresh or frozen raspberries.
8. To be eaten cold with a glass of bubbles in one hand and a paper crown on your head.
Recipe by Patchwork Cactus at https://patchworkcactus.com/mango-coconut-tart-recipe/