Good 'o Asian way.

Jeanne,
I’m not sure if you could use canned mangos. I once worked with canned mango puree (not for a tart though…). But believe me, I, too, had a tough time prepping the fresh ones ;)

Altaf,
I don’t have any experience in using powdered gelatin… however, a similar question came up some weeks ago and I did some research:
Our used sheets weigh two grams (each), I would imagine that the same amount in powdered gelatin should be fine. I also found posts in German cooking forums and they recommend the sheets over the powder, since they are easier to handle (less likely to lump) and the actual amount is always dependent on your personal taste. It’s more a trial and error process and of course a good reason to have the same dish over and over again :)

Clare eats, Karen
Thanks for the tips on cutting the mango, I’ll give it a shot with the next fruits. I suspect, though, that I may have to invest in some practice before I’ll get the desired, good-looking results I’m shooting for ;) And Karen, I do have a tool to scoop out little melon balls – that’s a great idea, I’ll try that, too!

Dear Zarah Maria,
Hmmm, tough one. Checked out Amazon, as well, found one English book from Sarah Banbery, maybe you want to double-check it? Here is the link.
The one I have is actually written in German and the imprint doesn’t say anything about an English version. Meanwhile, to cut time short, I’ll make sure to soon again pick a nice topic/recipe from this book and write about it… :)

Hey eatzycath,
I would think so – a.k.a “shredded coconut”?

lis,
of course you are right. Fixed it! Thanks for letting me know :)

Hi sarah,
sorry to hear about your mango allergy! But even the book states, that the tart is almost as delicious, when served without mangos (just the lemongrass cream mixture)… Maybe you want to try this way ;)