Mango Tart Recipe

5 from 3 votes

This Mango Tart recipe is truly a work of art. Sweet, creamy and topped with fresh mangoes in the most eye-catching presentation!

Prep Time20

Cook Time30

Chill Time1

Total Time1 50

Course: Dessert, Desserts

Cuisine: American, French

Diet: Vegetarian

Servings: slices

Calories: 182kcal

Author: Linda

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!

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.