Mini Mango Tarts

This recipe makes 6 mini tarts

Much like the fruit itself, I think mango desserts are meant to be bold, bright, and impossible to ignore. From the sharp, unmistakable summery aroma to the glossy orange filling that gently jiggles at the centre, these tarts are sure to steal the spotlight at every table they land on. As an ode to my mango-obsessed family, I took care to keep the sweetness balanced so that you can happily reach for a second (or a third!)… without feeling overwhelmed.

I’ve never been particularly fond of coconut in desserts, so I chose a simple digestive biscuit crust here. That said, if you’re leaning into more tropical summer flavours, Nice biscuits could work beautifully too. Whichever biscuit you choose, avoid grinding it too finely; a slightly coarse texture gives the tart shell a lovely bite. 

Please don’t skip straining the mango mixture! A few extra minutes there make all the difference between a silky, luscious filling and one with unpleasant fibrous bits running through it.

Ingredients

For the crust:

150g digestive biscuits

75g unsalted butter, melted

For the filling:

270g mango puree

180g sweetened condensed milk

1 large egg + 1 yolk

2 tbsp lime juice

¼ tsp salt

For the topping:

60 ml (¼ cup) heavy whipping cream

10–12g white chocolate (about 1 tbsp finely chopped)

½ tsp powdered sugar (optional)

Method

To make the crust

• Add your biscuits to a food processor and pulse until crushed. 

• Transfer the crumbs into a small bowl and pour in the melted butter. 

• Stir until the crumbs are coated and the mixture resembles wet sand.

• Divide the mixture among 6 fluted mini tart pans with removable bottoms. 

• Spread the mixture out evenly into each tin and use the flat bottom of a spoon to firmly press the mixture into a flat layer on the bottom of the pans and up the sides of the pans. 

• Chill the crust in the fridge while you make the filling.

To make the filling

• Preheat your oven to 180C.

• Chop your mangoes into large chunks and then add the chunks to a blender. 

• Blend until smooth and pureed, then set aside.

• In a large bowl, whisk the eggs until they are combined. 

• Next, add in the mango puree, condensed milk, salt, and lime juice. 

• Whisk together until combined and smooth.

• Strain the mixture through a fine mesh sieve and then divide it among the 6 tarts, filling each tart 3/4ths of the way up to the top.

• Place the tart pans on top of a baking tray to catch any excess liquid that may seep out of the edges during baking. 

• Bake the tarts for 15-20 minutes or until the edges of the filling are set but the middle is still jiggly. 

• Let the tarts cool completely on a wire rack before transferring it to the fridge to chill overnight.

Assembly

• Into a small microwave-safe bowl, add the chopped white chocolate. 

• Melt the chocolate in the microwave in 30-second intervals, stirring well after each burst to ensure it melts evenly and doesn’t scorch. 

• Once completely melted, set aside. 

• Into a medium bowl, add whipping cream and vanilla extract. 

• Using an electric hand whisk, beat the cream on high speed until it holds soft peaks. 

• Pour in the melted white chocolate and whip until the mixture forms stiff peaks.

• Transfer the whipped cream to a piping bag fitted with a piping tip of your choice.

• Remove the outer ring of the tart pans by placing the pans on top of a small cup and gently pulling the outer ring downwards. Slide an offset spatula between the tarts and the bottom of the pans to release the tarts. Transfer the tarts to a serving plate.

• Pipe the whipped cream in a decorative design atop your tarts and sprinkle a few freshly cut mango squares. 

• Finish with a sprinkle of lime zest over the tarts.

• Store the tarts in an airtight container under refrigeration. 

• These tarts stay fresh for 4-5 days.