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Mango Tart

A delicious and refreshing mango tart featuring a flaky crust and luscious mango filling, perfect for summer gatherings and special occasions.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Indian, Southeast Asian, Tropical
Calories: 210
Ingredients Method Notes

Ingredients
  

For the tart crust
  • 1 cup all-purpose flour Can substitute with almond flour for gluten-free option.
  • 1/2 cup unsalted butter, softened Make sure it’s at room temperature for easier mixing.
  • 1/4 cup powdered sugar
  • 1/4 teaspoon salt
  • 2 tablespoons cold water
For the filling
  • 2 ripe mangoes, peeled and diced Use sweet, ripe mangoes for best flavor; Alphonso recommended.
  • 1/2 cup granulated sugar Adjust if you want it sweeter.
  • 1 tablespoon cornstarch For thickening.
  • 1 tablespoon lemon juice To add zestiness.
  • 1 teaspoon vanilla extract
  • Fresh mint for garnish Optional, but it looks gorgeous!

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Cut in the softened butter until the mixture resembles coarse crumbs.
  3. Stir in the cold water to form a dough; avoid overworking for a flakier crust.
  4. Roll out the dough on a floured surface to fit your tart pan, press it into the pan, and prick the bottom with a fork.
  5. Bake the crust for 15-20 minutes or until lightly golden, then let it cool completely.
Filling Preparation
  1. In another bowl, combine the diced mangoes, granulated sugar, cornstarch, lemon juice, and vanilla extract. Mix gently to avoid bruising the mangoes.
  2. Pour the mango mixture into the cooled tart crust, spreading it evenly.
  3. Bake for an additional 20-25 minutes, until the filling is set and slightly golden on top.
  4. Allow the tart to cool completely at room temperature before slicing.
  5. Garnish with fresh mint leaves if desired.

Notes

Store in the fridge for up to 3 days or in the freezer for up to a month. Best enjoyed fresh, and can be served with ice cream or a fruit salad.