• Note: The recipe has recently been updated. Some ingredients and baking time are slightly different.
• Preheat oven to 350°F/177°C.

Make the crust (if using prepared crust, skip this step):

• Add the crackers or biscuits and sugar to a food processor. Pulse until they are finely crumbled. With the processor running, drizzle in the melted butter until evenly coated with butter. If you don’t have a food processor, add the crackers and sugar to a large ziptop bag and crush them with a pan or rolling pin. Transfer to a mixing bowl and add the melted butter. Mix well.
• Place a 9-inch (23 cm) removable bottomed, fluted tart pan on a baking sheet (this will help easily clean up any stray crumbs and make the tart easy to move in and out of the oven).
  Spread the crumbs evenly in the pan, then use a small flat bottomed cup or bowl to press the crust as firmly as you can into an even layer on the bottom and up the sides. Bake for 10 minutes, remove and allow to cool. Keep the oven on.

Make the filling:

• Add the mango to a high speed blender (or a smoothie blender) and blend until you get a smooth puree. A food processor will not make the puree smooth. Add ½ of the mango puree to a pan and warm over low heat (do not let it bubble). Set the other half aside.
• To a large mixing bowl, add the gelatin powder and half the sugar, mix well. (Mixing with the sugar helps to separate the gelatin granules so it doesn’t lump). Pour ¼ cup (60 ml) of boiling water and mix well until dissolved. Whisk in the warm mango puree until dissolved (this step is important as it helps the gelatin incorporate without lumping). Then whisk in the rest of the mango puree.
• To a separate bowl, add the egg yolks and and the rest of the sugar to a separate bowl and whisk until smooth and sugar is dissolved. Add the eggs and sugar to the mango puree along with the orange zest and whisk until combined and smooth.
• Place the cooled crust on a baking sheet/tray (to make it easier to move in and out of the oven). Pour the mango mix over the cooled crust and smooth the top.
• Bake for 30 minutes until the top is set. If you shake the pan slightly, it will jiggle a little in the center, that is fine.
• Remove from the oven and place on a cooling rack for 1 hour. Once cooled, refrigerate for 3-4 hours. Baking time and refrigeration times may vary depending on the the pan used. e.g, if you use a shallow tart pan the filling will be less tall as opposed to a smaller premade pie crust.