Mango cream tartThis recipe is suitable for preparation by adults, or by older children with supervision.Younger children will benefit by observing and discussing what is being done and what is happening while the dessert is being prepared. Suggested opportunities for younger children to assist are provided, as are suggestions for vocabulary that may be used in conversations about the preparation to assist the development of language and concepts. Please consider them as suggestions only as their appropriateness will depend very much upon the child’s age and stage of development.

A light refreshing easy-to-

make dessert, and long-

time family favourite!

What you need for the crust

250 g plain sweet biscuits

120 g butter

I have used butternut biscuits this time.

Gingernuts are good too; as are any plain (not iced

or chocolate) sweet biscuits.

Children could: Get out what is needed Open the packet and count the

biscuits Help read the quantity on the

scales.

Language: measure, grams, mass, weigh, how much, enough, count, ingredients, scales, butter, biscuits

three mangoes

300mls cream

1 tablespoon gelatine

½ cup of hot water

1½ tablespoons lemon juice

½ cup of caster sugar

What you need for the filling

Children could: Assemble the ingredients and

utensils Count the mangoes Squeeze the juice Help measure the ingredients Confirm quantities (for

example confirm the cream contains 300 ml.

Language: measure, millilitres, cup, tablespoon, how much, enough, count, ingredients, squeeze, juice, pulp, gelatine, sugar

Prepare the crust1. Crush the biscuits to make fine crumbs.

Children could: Count the biscuits and put them into the

blender (I do about six or seven at a time in my blender)

With guidance, turn the blender on and off.If using a plastic bag, children could: Crush the biscuits using the rolling pin or by

hand.

I use a blender to do this but you could put the biscuits into a plastic bag and crush them using a rolling pin.

Language: blender, count, biscuits, crumb, on, off

Prepare the crust2. Melt the butter.

This can be done in a saucepan on the stovetop or in the microwave.

Caution: This step is unsuitable for children as it involves heat.

I usually melt my butter in the microwave. It takes about a minute on high. I melt the butter in a jug large enough to add the

biscuits for mixing.

Language: microwave, stove, melt, melted, hot, heat, solid, liquid

Talk about how the butter

changed from a solid to a liquid

when it was melted.

Prepare the crust

3. Combine the biscuit crumbs with the melted butter.

Ensure the melted butter is evenly distributed throughout the biscuit crumbs, and that all crumbs are moist.

Caution: As the jug may be still quite warm, this step may be unsuitable for children.

Language: mix, mixture, combine, stir

Prepare the crust

4. Spread the buttered crumbs evenly over the base and sides of the pie plate.

Chill in the fridge until firm.

You need a large deep pie

plate, about 20-25 cm in

diameter, or two smaller

ones, lightly greased.

Cardboard muffin cases can also be used to make about 21 individual

serves. Spread about a tablespoon of the crumb mixture on the base of

each case and, when ready, fill with about ¼ cup of the filling mixture.

Children could: Help spread the crumbs.

Language: spread, even, smooth, base, sides, chill, cool, firm

Prepare the filling1. Peel the mangoes and remove the flesh from the stones.

Put the flesh into a large bowl.

Discard the skin and stones.

Caution: This step is unsuitable for children because the use of a knife is required.

Children could: Assist by placing the skin and stones into a

bin for composting or use as worm or chicken food.

Language: mangoes, count, how many, number, peel, skin, flesh, seed, stone, cut, danger, caution, sharp

Prepare the filling2. Mash the mango flesh to a pulp, then add in the lemon juice and the sugar.

Mix well.

Children could: Assist with the mashing Pour in the lemon juice and the sugar Stir the lemon juice and sugar into the

mango pulp.

Language: mash, pulp, mix, add, combine, pour, stir

Prepare the filling

Sprinkle the gelatine over the hot water.

Add to the mangoes. Stir until dissolved.

3. Add the gelatine.

Caution: This step is unsuitable for children because hot water is being used.

Children could: Watch what happens

as the gelatine dissolves.

Language: hot, caution, danger, sprinkle, stir, dissolve, clear

Talk about how the

gelatine dissolves and forms

a clear liquid.

Prepare the filling

4. Whip the cream until soft peaks form.

Caution: Make sure the mixing beaters are out of reach of the children.

Children could: Pour the cream into the bowl Watch what happens as the cream

thickens.

Language: pour, caution, danger, mix, mixer, beaters, liquid, soft peaks, whip, thicken, thick

Talk about how the cream

thickens. Explain that if you went on

beating it would turn into butter. This

is a change that can’t be reversed.

Prepare the filling

5. Gently stir the cream into the mango mixture until well blended.

Children could: Mix the cream into the mango mixture.

Language: pour, mix, stir, blend, fold, mixture, filling

Prepare the filling

6. Pour the mango mixture into the chilled crumb crust.

Place in the fridge and chill until set.

Children could: Use a scraper to get the last of the mixture

out of the bowl.

Language: pour, fill, filling, mixture, chill, set

Enjoy the dessert

Language: dessert, tart, cut, slice, wedge, serve, share, delicious, enjoy!

Children could: Share the dessert!

Serve with extra cream

and mango if desired.