For the past whole week, I’ve been having this uncontrollable desire to make Mango Tarts. I’d end up thinking of it at the weirdest of hours and places. It got so bad, that in my dreams last night I was wondering what flavors I would use and what to top it off with. So this afternoon I knew it had to be done. With summer in its full glory, the Mangoes are all over the place and probably the reason why I’ve been craving them. I’ve used Alphonso mangoes, but you could go for any kind you like. You will not believe me when I tell you India alone has about 70 varieties of mangoes, all off which are listed hereI find looking up varieties of fruits and vegetables a really interesting side project to cooking. A little over a month ago when I was having some computer problems, I really found the whole focus to research and blogging was interrupted. Now, with my broadband speed test up to scratch, along with my brand new MAC, I am back to myself, living and loving indulging in the possibilities of my kitchen creations. Back, focussed to my mango tarts. The mascarpone is ever so slightly sweetened and infused with lime zest to cut through the rich filling, but my tart shell recipe is something I swear by. It never fails me and the tarts are crumbly and just so perfect. The marshmallow is what came to me in my dreams. Hahaha, its true, and they do taste quite nice. Just make sure you use unsalted pistachios.


For the Pastry

  • 335g Plain Flour
  • 235g Unsalted Butter
  • 100g Icing Sugar
  • 3 Egg Yolks

For The Mascarpone Filling

  • 1 tub of Mascarpone
  • 3 tablespoons of icing sugar
  • zest of 1 lime
  • 120 ml whipping cream
  • 3 ripe Alphonso mangoes
For The Marshmallow
  • Couple of white/vanilla ‘mini’ marshmallows
  • half cup of chocolate sauce
  • half cup of coarsely ground unsalted pistachios
Prepare the pastry by rubbing the cold butter with the flour and icing sugar until a fine crumb is achieved. Add the egg yolks and bring together. Divide in two portions and wrap in cling film and chill for at least two hours. Roll out the pastry and line individual pastry rings . Trim off the excess pastry and blind bake in a preheated oven at 180C for about 20 mins or until the base is golden brown. Allow to cool, and store in an air tight box till ready to use.
For the mascarpone filling, simply mix all the ingredients and whip it all up till firm and well blended. Refrigerate till ready to use.
For the mango slices, peel the mango and horizontally cut of the two big cheeks off the mango. Now finely slice them and keep ready to use.
The marshmallows need to be dipped in the chocolate sauce and then rolled in the ground pistachios. Place on a tray and refrigerate till needed.
Now that everything is ready, its pretty easy to put it together. Spoon in the mascarpone filling in the cases. Place the slices of mangoes over it making a rose like shape and top it off with the marshmallow. You can have it immediately but it tastes best after letting it sit in the fridge for about 5 hours.
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Comment :

What beautiful pictures you take. Thanks for sharing


Thank You Rick ????


Those look delicious & so pretty…I’m coming over 🙂 love seeing you dessert posts!


Oh hello Mo ! So good to see you here. Couldn’t resist the mango post eh ????
Hope all has been well with you.

God, mangoes are the reason I miss being in India the most right now. That tart looks amazing, great idea with the marshmallow!

Gosh!! They look fantastic! 🙂


What a good looking blog! I like your variety of recipes. Can you demystify a couple of things? What is unsalted butter – the white butter we use for melting into ghee? And where do you source whipping cream? Every grocery store I know has only the usual Amul/Vijaya brands of toned milk cream and those are not imo, ‘heavy’ !

They look so so goooooood!

WOW!! Don’t these look amazing, I am itching to try this out they just look so yummy. The pics are great too, very professional.


Poornima, Unsalted butter : Is available in supermarkets these days that sell the imported stuff. I use Lurpak or Elle & Vire, you could for this recipe also use Amul Nutralite.
Whipping cream again is available in Elle & Vire brand thats the imported one, but if not Amul works just fine. Chill it well and beat with a balloon whisk. As it gets thicker and creamier mix it with the mascarpone and give it all a good stir. Fill the tart shells and return to the fridge to set. This should do the job.

Your mango tarts looks tasty
You can submit your mango tarts pics on It is a food photography site where members can submit all food pictures that make readers hungry 🙂
I am already hungry to see your mango tarts photo btw, LOL

Oh, my, I’m actually drooling! It’s mango season her right now as well, and I can find all the other ingredients as well, in our small Mexican town. I’m buying the ingredients tomorrow and making these Saturday! Thanks so much!

Wow, I can’t wait to try some. I feel hungry.

Deliciously baked desserts! So yummy!

Beautiful li’l cuties!


Colette, thank you 🙂

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