Mango Coconut Tartlet

For the mango coconut tartlets, place 4 small tart rings (7-8 cm diameter) on a tray lined with baking paper.

Crumble butter cookies, knead with butter, line the bottom of the cake rings with them and press down well.

Pour the mango into a sieve, drain and puree. For the cream, whisk the uncooled QimiQ until smooth, add the mango puree, sugar and coconut liqueur and mix well.

Pour the cream into the rings and chill in the refrigerator for 1 hour.

Loosen tartlets from rings with a pointed small knife. Sprinkle mango coconut tartlets with coconut flakes and decorate with physalis.

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