Mango Tart
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 250 gm biscuits (I used marie biscuits)
  • 100 gm butter, melted (refer notes)
  • 500-600 gm mango, peeled and chopped
  • ½ cup sugar
  • 1 tsp vanilla
  • 250 ml milk
  • 1 tbsp cornflour
  • 10 gm sachet gelatin (refer notes)
  • 200 ml whipping cream
  • ¼ cup sugar
  • 1 tsp mango essence (refer notes)
  1. Grease a 9 inch pie pan and set aside.
  2. Pulse the bisucits in a food processor till smooth. Add the butter and pulse to combine.
  3. Add into the base and press well to the sides and around to flatten. Chill the base for 15 minutes.
  4. Preheat the oven to 200 degrees. Bake for 15 minutes. Set aside. - this step is optional.
  5. Peel and chop the mangoes. Grind into a smooth paste along with the sugar and vanilla.
  6. Heat milk slightly till just warm. Whisk in the gelatin and the cornflour.
  7. Add in the mango puree and cook on low flame just till thickened, no need to boil.
  8. Pour into prepared base. Allow it to come to room temperature. Cool in the fridge for at least 2 hours.
  9. Whip the cream with sugar and essence till stiff. Pipe on top of the set tart. Allow it to cool in the fridge for 30 minutes.
For the base, if you are using a no-bake base, please increase the quantity of butter to 125 gm, so that all the biscuit will hold its shape properly and solidify when cold.
If replacing agar agar instead of gelatin, soak 10 gm of agar agar in 100 ml water. Melt on low flame till done. Whisk the cornflour into 150 ml milk and then add all to the mango mixture and cook till all looks smooth.
Skip the mango essence for the whipping cream if unavailable. Instead you can use 2 tbsp mango puree or any flavoring of choice.
Recipe by The Big Sweet Tooth at