Enjoy the goodness of mango in this delectable, super creamy and smooth Mango Tart. This is the best dessert for mango lovers.
I have breathed new life into the old and sad mango tart recipe here on the blog, and I am so glad I did! It is such a great victory: from one old recipe, there emerges a new dessert winner.
I present to you, my new version of Mango Tart, now updated with a lip-smacking, finger-licking mango cream filling. It is the most luxurious mango cream you can ever have.
Three components, guys:
- Graham Crust– easy and fuss-free
- Mango Cream-the most delectable ever on earth
- Chocolate Curls-why not?
In this mango tart, mango takes on a creamy and decadent form as it turns into this delicious and one of a kind mango dessert.
And for the record, I do adore mangoes but when I do bake, or make desserts with them, I am thankful for canned mango pulp.
Canned ones are still real-deal mango but already pureed for your (my) convenience. Plus you never have to worry about varying sweetness and consistency.
I could list a lot of reasons really but for now, I do recommend the canned mango pulp when baking. Save the fresh ones for eating.
How to Make Mango Tart?
First off make the graham crust. Combine melted butter, sugar and the Graham crumbs in a bowl. Stir everything with a spatula until the mixture looks like wet, coarse sand.
Transfer mixture to an 11-inch loose bottom tart pan. Press the crumbs firmly in the bottom and up the sides so that it takes the shape of the pan.
Use the bottom of a glass or a measuring cup to firmly pack the crumbs together against the pan.
Bake the crust in a 350 F oven for 10-12 minutes or until the crust is set and is lightly browned. Set aside to let cool.
Now make the mango cream filling. Whisk together sugar and cornstarch in a medium saucepan. In a bowl, stir together sour cream, condensed milk and mango puree until the mixture is smooth.
Pour this mixture over the cornstarch mixture in the saucepan and stir until smooth.
Set the saucepan over medium heat and cook while stirring constantly. The mixture will start to thicken up as it cooks. Once the mixture is thick like curd and the volume has been reduced by half, turn off the heat.
Tip: To test if you have the right consistency, lift up your mixing spoon. The cream filling should not drip down like liquid. Instead, it will fall back to the pan in dollops and soft chunks.
Lightly beat the egg yolks in a small bowl. Add about 1 cup of the hot mixture to the yolks and stir rapidly and quickly. Pour everything back to the pan.
Set pan over medium heat. Cook for 3-5 minutes more, stirring constantly until the mixture is really thick. Turn off heat.
Pour and scrape the warm mango cream over the crust. Use an angled spatula to smoothen the top. Chill the cake in the fridge while you make the chocolate curls.
Decorate the top with the chocolate curls. Serve the tart chilled. You will be amazed at the smooth and creamy mango filling, and the contrast to the buttery crust is beyond delicious.
Boy, I am so glad I tackled that one old mango tart recipe because this one, this new one right here is a million times delicious, a billion times heavenly. You have to try this!
Do you love mangoes? Here are more delicious mango desserts:
- Mango Cake Roll
- Mango Mousse Cake
- Mango Chiffon Cake with Mango Swiss Meringue Buttercream
- Mango Mousse Tart
- Peach Mango Pies
Mango Tart with Chocolate Curls
For the Graham Crust
- 1 and 2/3 cups Graham Crumbs
- 2 tbsp sugar
- 6 tbsp unsalted butter melted
For the Mango Cream Filling
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2/3 cups sour cream
- 1 cup condensed milk
- 1 and 1/2 cup mango puree
- 3 egg yolks from large eggs
- 2 tsp lemon juice
For the Chocolate Curls
- 2 oz semi-sweet chocolate
- 2 tsp butter
Make the Graham Crust
Preheat oven to 350 F. In a medium bowl combine melted butter, graham crumbs and sugar. Mix with a spatula until the crumbs are moistened and the mixture looks like wet, coarse sand. Transfer the mixture to an 11-inch tart pan with a removable bottom. Spread the mixture on the bottom of the pan. Use the bottom of a round glass or a measuring cup to flatten the mixture into the bottom of the pan and to press it firmly up the sides. Make sure the crust is firmly packed all over.
Bake in the 350 F oven for 10-12 minutes, or until the crust is set and has lightly browned. Let the crust cool.
Make the Mango Cream Filling
Mix together sugar and cornstarch in a medium saucepan. In another bowl, stir together the mango puree, sour cream and condensed milk. Stir the wet mixture to the cornstarch mixture in the pan until smooth.
Cook over medium heat stirring constantly until the mixture is thick and is reduced by half. The mixture will be as thick like a curd. When you lift up the spoon, the mixture should not drip down like liquid. Instead, the mixture will fall back in thick dollops. Turn off heat.
Beat the egg yolks briefly. Add approximately 1 cup of the hot mixture into the yolks. Stir quickly and put everything back to the hot pan. Set pan over medium heat. Cook for 3-5 minutes more, stirring constantly until the mixture is really thick.
Let the filling cool down a bit, then pour warm filling over the graham crust. Smoothen the tops with an angled spatula. Decorate with the chocolate curls. Chill before serving.
Make the Chocolate Curls
Melt together chocolate and butter over low heat on a small saucepan, stirring constantly until smooth. Spread mixture on the back of a baking pan using an angled spatula. Spread thinly as possible. Let the chocolate set until it is no longer soft to the touch. To create the curls, use a spatula to scrape the chocolate off the pan in one straight line, pushing forward.
Transfer the curls on top of the mango tart, a few curls at a time, using a spatula or chopstick.
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