This Mango Tart recipe is truly a work of art. Sweet, creamy and topped with fresh mangoes in the most eye-catching presentation!
Sweet, fresh, and creamy is what you taste with this exquisite Mango Tart recipe. A homemade tart crust, filled with a tangy yogurt filling and topped with beautifully sliced mangoes that creates a dish almost too beautiful to eat! Your guests will not only love the presentation, but the flavor of this fresh dessert designed to wow any pallet.
I had so much fun making this beautiful tart. If you love a fun pastry like this one, then you must also try my Danish Kringle and Apple Strudel.
Table of Contents
Recipe Ingredients
Mangoes – It is important to have ripe mangoes for the beautiful yellow color and perfect mango flavor just like in my Mango Salad.
Yogurt – The base to create a smooth and creamy filling.
For a full list of ingredients and amounts see the recipe card below.
How to Make a Mango Tart
Step #1: Preheat your oven to 375 degrees Fahrenheit.
Step #2: In a large bowl, whisk together the large egg, sugar, and butter.
Step #3: Add in the flour and knead together as best you can, note the dough will be crumbly.
Step #4: Transfer the crust one handful at a time into a 9-inch tart pan pressing it down to create an evenly thin ¼ inch layer over the entire pan. Cut off any excess. Note: I used a measuring cup to smooth and even out the crust. In addition, there will likely be crust left over, you can freeze it to use at another time.
Step #5: Prick the crust with a fork and bake it in the oven for 25-30 minutes or until golden brown.
Step #6: Remove it from the oven and allow the crust to cool completely.
Step #7: On a cutting board, cut 1 cm off the top and bottom of the mangoes to give them a flat base. Standing it upright, slice the skin off the exterior and remove the meat from the sides. Thinly slice the mangoes and set aside. Note: I put the sliced mango back in the fridge to slightly firm up to make them easier to handle because they can get slimy.
Step #8: In a medium bowl, using a stand mixer, or handheld mixer, mix the cream cheese, yogurt, sugar, orange zest, orange juice and vanilla extract. Then transfer the mixture to the cooled tart crust.
Step #9: Next, starting from the outer edge, place the thin slices of mango in a circular pattern making full rotations all the way to the center.
Step #10: Finally, chill for at least 1 hour in the fridge, then serve and enjoy!
FAQs
I love to add different toppings to this tart. Some I would recommend would be a scoop of vanilla ice cream, whipped cream, meringue, or even a dusting of icing sugar.
You can use other citrus juices and zest but it might slightly alter the overall flavor. Some I would recommend would be lemon juice, lime juice, and lime zest. You could even use mango curd if you have it on hand.
Storage Information
You can store the leftovers of this Mango Tart in an airtight container in your fridge for about 2 days.
If you want to freeze this mango tart you can wrap it in plastic wrap and place it in an airtight container in your freezer for up to 2 weeks.
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Mango Tart Recipe
Ingredients
For the Crust
- 1 egg
- 1/2 cup butter - softened and cut into cubes
- 2/3 cup granulated sugar
- 2 cups all-purpose flour
For the Filling
- 2-3 large mangoes
- 2 oz cream cheese - softened to room temperature
- 1/3 cup yogurt
- 1 tsp orange zest
- 2 Tbsp granulated sugar
- 2 Tbsp orange juice
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- In a large bowl, beat together the egg, sugar, and butter.
- Add in the flour and knead together as best you can, note the dough will be crumbly.
- Transfer the crust one handful at a time into a 9-inch tart pan pressing it down to create an evenly thin ¼ inch layer over the entire pan. Cut off any excess. Note: I used a measuring cup to smooth and even out the crust. In addition, there will likely be crust left over, you can freeze it to use at another time.
- Prick the crust with a fork and bake it in the oven for 25-30 minutes or until golden brown.
- Remove it from the oven and allow the crust to cool completely.
- On a cutting board, cut 1 cm off the top and bottom of the mangoes to give them a flat base. Standing it upright, slice the skin off the exterior and remove the meat from the sides. Thinly slice the mangoes and set aside. Note: I put the sliced mango back in the fridge to slightly firm up to make them easier to handle because they can get slimy.
- In a medium bowl, mix the cream cheese, yogurt, sugar, orange zest, orange juice and vanilla extract. Then transfer the mixture to the cooled tart crust.
- Next, starting from the outer edge, place the thin slices of mango in a circular pattern making full rotations all the way to the center.
- Finally, chill for at least 1 hour in the fridge, then serve and enjoy!
VIDEO
NOTES
Nutrition
Thanks for the clear instructions. It was easy and fun to make. Mango tarts are my husbands favorite and I made this for his birthday. He, and the family, enjoyed the tart.
This is easy to make, but looks like food art! So good to impress friends and family.
Obsessed with this recipe!