Mango season is slowly fading. At the moment, we aren’t getting any good Indian mangoes but the market is getting in some really nice Pakistani mangoes, especially the Sindhri variety. These mangoes are extremely sweet, that we ended up just eating whatever we bought. There was no time to juice them or nothing much remaining to think of making something with them. Hehe… B loves mango desserts and he asked me, “Why can’t you make something with the mangoes?” The idea of a tart had been playing in my head since a long time. Since I had almost all ingredients in my pantry, I asked my SIL to hide a couple of large mangoes, so that I could make this and tick them out of my list. 😉
With the weather getting a little uncomfortable these days, the mood to move out is clearly missing. All I did over this weekend was have breakfast on Saturday early morning with a dear friend, after a very long time. I also managed to surprise my school bestie with a milk cake, after we had a conversation over Whassap regarding the same. She has been bearing me since grade 7 – oh yes, it can be the other way around too 😉 – so she has been with me majority of my life. Doesn’t she deserve it? 🙂 As I get close to the dreaded 40s, I understand the importance of having that small circle of girl friends who will keep you grounded when you need it. We start to realize that there will always be holes in ourselves that can’t be filled by our spouse, parents, children or relatives. This is where your little circle comes into play. I have friends from all walks of my life – from my school, college, work and even blogging. It isn’t a huge circle but I know from my heart that I can fall on them when I want to. I also make sure that I am available for them whenever they need. This circle may expand or deplete with time and circumstances, but some remain a part of it forever. Alhamdulillah, I am always grateful for the female friends I have. They have kept me sane, controlled and stable, not even allowing me to slip or fall when I have felt the carpet being pulled away from my feet… 🙂
OK, so coming back from where we started, this Mango Tart was one of the highlights of this weekend. While googling, I had found so many recipes that felt more like a cheesecake filling than a tart filling, that would scream mangoes in every bite. I wanted to make a tart, where the mango flavors and color was pronounced. Since I wasn’t in a mood to make a proper baked tart base – which you can see I have made it here and here – I resorted to making a regular biscuit base. However, I am really not a fan of this base, since most of the time, it needs a lot more butter or liquid to stay put in its place, or else you have a crumbly mess. Have you faced it? Then I figured out, after reading a lot of recipes, that baking the biscuit base on high temperature helps it settle. I am so glad that I tried doing that. I am always going to bake the biscuit base from now on. 🙂 But if you still love your base no-bake, then adding a little bit more butter will help.
The mango filling is primarily how it should be – only mangoes. Hehe… I have only used little milk, to use the gelatin and corn flour in the recipe. You can replace the gelatin with equal amount of agar agar, to make it vegetarian. However, do make sure to soak them well and melt them before adding to the milk mixture. The combination of the cornflour and gelatin makes the tart set beautifully. I have topped it with whipped cream spiked with some mango essence, that I have had in my pantry since quite some time. If you don’t have mango essence, then don’t worry. Either reserve a couple of tablespoons from the ground mango mixture and add it while whipping the cream, or simply skip it to have plain whipped cream. This is the time when you can go wild with flavoring it, maybe with cardamom or rosewater. 🙂 The essence actually gives it that store bought mango ice cream taste, so if you have it, you can use it. The waiting period is a little hard but finally you will have a beautiful dessert in your hand. Azza really loved it, that after we had our huge slices, she sat and cleared up the lone remaining slice the next day. So if you still have some mangoes, go ahead and make this delicious tart!
Do you love mango desserts like we do? Then here are some of our absolute favorite ones, in no particular order:
Mango Muhallabiah – this is a must try!
This is not just it, but just a cross section of the mango recipes already on the blog. Just type “mango” in the search bar, hit enter and the blog will throw up all the mango recipes on the blog. 😉
Yeah, I know I have gone overboard with pictures for this one, but I promise, this is the last one for today. 😉 Off to the recipe…
- FOR THE CRUST:
- 250 gm biscuits I used marie biscuits
- 100 gm butter melted (refer notes)
- FOR FILLING:
- 500-600 gm mango peeled and chopped
- 1/2 cup sugar
- 1 tsp vanilla
- 250 ml milk
- 1 tbsp cornflour
- 10 gm sachet gelatin refer notes
- FOR TOPPING:
- 200 ml whipping cream
- 1/4 cup sugar
- 1 tsp mango essence refer notes
- Grease a 9 inch pie pan and set aside.
- Pulse the bisucits in a food processor till smooth. Add the butter and pulse to combine.
- Add into the base and press well to the sides and around to flatten. Chill the base for 15 minutes.
- Preheat the oven to 200 degrees. Bake for 15 minutes. Set aside. - this step is optional.
- Peel and chop the mangoes. Grind into a smooth paste along with the sugar and vanilla.
- Heat milk slightly till just warm. Whisk in the gelatin and the cornflour.
- Add in the mango puree and cook on low flame just till thickened, no need to boil.
- Pour into prepared base. Allow it to come to room temperature. Cool in the fridge for at least 2 hours.
- 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.
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.
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