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A fresh, summery mango tart with a crisp buttery crust, silky cream cheese filling, and fresh mango slices on top, finished with a light apricot glaze.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour
  • ½ cup (115g) unsalted butter, cold and cubed
  • ¼ cup (30g) powdered sugar
  • 1 large egg yolk
  • 1–2 tablespoons cold water
  • ½ teaspoon vanilla extract (for crust)
  • Pinch of salt
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • ½ cup (120ml) heavy cream
  • 1 teaspoon vanilla extract (for filling)
  • Zest of 1 lime (optional)
  • 2–3 large ripe mangoes, peeled and thinly sliced
  • 1 tablespoon apricot jam or honey (optional, for glaze)
  • 1 teaspoon hot water (to thin glaze)

Instructions

  1. Whisk together all-purpose flour, powdered sugar, and salt until combined.
  2. Add cold cubed butter and cut in with fingertips or pastry cutter until mixture forms coarse crumbs with pea-sized pieces.
  3. Add egg yolk, vanilla extract (for crust), and 1 tablespoon cold water; mix until dough starts to come together, adding second tablespoon water if needed.
  4. Gather dough into a ball, flatten into a disc, wrap in plastic, and chill for 30 minutes.
  5. On a lightly floured surface, roll chilled dough to about 1/8-inch thickness and fit into a 9-inch tart pan; press into edges, trim excess, and prick base with fork; freeze 15 minutes.
  6. Preheat oven to 350°F (175°C). Line tart shell with parchment, fill with pie weights or dried beans, and bake for 15 minutes.
  7. Remove weights and parchment; bake an additional 10–12 minutes until crust is golden brown; cool completely.
  8. Beat softened cream cheese and granulated sugar until smooth and fluffy; add vanilla extract (for filling) and lime zest; gradually beat in heavy cream until light and slightly thickened.
  9. Spoon cream filling into cooled tart shell and spread evenly.
  10. Peel mangoes, cut flesh from seed, and slice into thin, even strips; pat dry if very juicy.
  11. Arrange mango slices in overlapping concentric circles from outer edge toward center to cover filling.
  12. Stir apricot jam or honey with hot water until smooth; lightly brush glaze over mango slices (optional).
  13. Refrigerate tart at least 15–20 minutes to set before slicing.

Notes

Use fresh, ripe mangoes that have a sweet aroma at the stem and yield slightly to gentle pressure for best results., Thin, even mango slices bend nicely into rosettes without cracking., Chill the tart for 15 to 20 minutes before serving for clean slices; up to 30 minutes yields firmer slices., Make-ahead: crust can be baked one day ahead and stored covered at room temperature; assembled tart keeps up to three days in the fridge., Avoid freezing assembled tart to preserve fresh mango texture; baked crust freezes well separately., Mascarpone can be substituted for cream cheese in equal amounts for a softer filling., Add coconut zest or coconut cream to the filling for a tropical twist., Serve with mango ice cream for a summery dessert pairing.

Nutrition

Find it online: https://margorecipes.com/mango-tart-recipe-easy-summer-tart-with-fresh-mangos/