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Mango Tart

A delightful dessert featuring a buttery crust, luscious mango filling, and a zesty hint of lime, perfect for creating sweet memories.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Southeast Asian, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

For the tart crust
  • 1 prepared tart crust 1 prepared tart crust (store-bought or homemade) A buttery, flaky crust is recommended for the best texture.
For the filling
  • 2 pieces 2 ripe mangoes, peeled and diced The riper, the sweeter!
  • 1/2 cup 1/2 cup sugar Adjust based on the sweetness of your mangoes.
  • 1/4 cup 1/4 cup fresh lime juice Freshly squeezed for that zesty kick.
  • 1/4 cup 1/4 cup water
  • 2 tablespoons 2 tablespoons cornstarch This will help thicken the filling.
  • 1 tablespoon 1 tablespoon unsalted butter Make sure it’s at room temperature for easy incorporation.
  • Fresh mango slices for garnish (optional)
  • Glaze (optional; a store-bought apricot glaze works wonders)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. If using a store-bought tart crust, bake according to the package’s instructions until golden brown, about 10-15 minutes. Allow it to cool completely.
Making the filling
  1. In a medium saucepan, combine sugar, lime juice, water, and cornstarch. Stir until smooth and free of lumps.
  2. Cook over medium heat, stirring frequently, until the mixture thickens, about 5-7 minutes.
  3. Remove from heat, then whisk in the unsalted butter and diced mangoes until well combined.
Filling and cooling
  1. Pour the mango filling into the cooled tart crust, spreading it evenly.
  2. Allow the tart to cool completely at room temperature, then transfer it to the fridge to chill for at least 2 hours.
Serving
  1. Once cooled, garnish with fresh mango slices and a light glaze if desired.
  2. Serve chilled and enjoy!

Notes

Make sure to keep an eye on the filling while it thickens. For a smoother filling, blend the diced mangoes into a puree before adding them to the thickened mixture.