Preheat your oven. Grease your baking pan/ Tart mouldwith butter and keep aside.
Crush your biscuits into fine crumbs. Transfer to a bowl. Add the butter and mix well. Spread and flatten the mixture in your tart mould. Bake for 10 minutes and leave aside to cool.
For the Mango Puree, cut your mangoes into small pieces. Transfer to a blender and mix until you obtain the consistency of a thick puree.
Mix the whipping cream to the mango puree.
Pour the Mango Filling in your Tart Mold. Refrigerate for at least 4 hours or overnight.
Notes
Note: Ripe mangoes are extremely sweet and whipping cream does have a little percentage of sugar. If you wish to add sugar, taste the mixture before adding the sugar gradually.