Soak mangoes for 10 minutes in chilled water.

Crush digestive biscuits into fine crumbs. Pour into a bowl and add melted butter to it. Mix well and pour into a 7-inch removable bottom pan. Press crumbs to the base. Chill in the fridge for 30 minutes.

In a bowl, add whipping cream and whip it while adding icing sugar. Add Vanilla essence, cinnamon powder and lemon zest to it. Do not overmix to prevent the cream from splitting. Chill in the fridge for 30 minutes.

Meanwhile, peel the mangoes. Stand the mango on cutting board, stem-end down. Hold and cut long strips. Save small strips for the center part.

Take out the Tart shell and the filling from fridge. Pour and layer the cream in the shell nicely and start arranging the longest mango strips from outer rim and work completely around until the mangoes circle around the entire crust and reach the center of the tart.

Serve immediately or refrigerate.