To make the shortbread crust, pulse the shortbread in a food processor until the mixture resembles fine breadcrumbs. You can also place them in a food-safe bag and bash with a rolling pin until crumbled.
Mix in the melted butter and a pinch of salt (omit the salt if using salted butter) and press the mixture into a 9 inch tart tin.
To make the mango filling, first prepare the mango puree (or use pre-made). Peel and dice a medium mango. Puree the fruit in a blender.
Add the sugar and cream to a medium saucepan over a low heat. Stir until the sugar has melted then, keeping the heat low, allow the mixture to bubble for 2 minutes - keep stirring constantly and don't let the mixture stick to the pan.
Take off the heat and stir in the mango puree. Allow to cool slightly then slowly pour the mixture into the crust.
Allow to set in the fridge for a minimum of 4 hours, ideally overnight.
Serve and enjoy!