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  • Writer's pictureAlissa Love

The Easiest Mango Tart

Updated: Feb 6, 2020

If you know me at all, you know baking ain't my thing. The idea of having to measure everything to the recipe's exact specifications makes me cringe - but I try anyway and sometimes I manage to make something ma-gi-cal.

This super easy mango tart recipe turned out so pretty and delicious it almost makes me want to bake more. I used Anwar Ratol mangoes bought from Pakistan that a bunch of Googlers at work bulk order annually - but you can use any type of sweet mango you like.

This recipe serves 6-8 people.


For the crust:

1 egg

1/2 cup butter, softened and cut into cubes

2/3 cup sugar

2 cups flour

For the filling:

2 medium mangoes or 4 small mangoes

2 ounces cream cheese, softened

1/3 cup Greek yoghurt

1/2 teaspoon orange zest

2 tablespoons sugar

2 tablespoon orange juice

1 teaspoon vanilla extract



1. Preheat oven to 190 degrees.

2. In a large mixing bowl, beat the egg. Slowly add the butter and sugar.

3. Add the flour and mix until combined. The dough should be crumbly.

4. Transfer the dough mixture into a greased 8-inch tart pan. Slowly press it down with your fingers, to create an even , thin layer over the entire pan.

5. Prick the crust with a fork to prevent it from puffing up when baking.

6. Bake in over for 30 - 40 minutes, or until the crust is golden brown.

7. On a cutting board, cut off a half inch off the bottom and top off the mango to give it a flat base. Standing it upright, make exterior slices from the top to bottom to take the skin off - make sure not to remove too much of the meat along the way. I used this video to guide me through this process.

8. Remove the meat from the sides and thinly slice.

9. In a medium bowl, combine the cream cheese, Greek yogurt, orange zest, sugar, orange juice, and vanilla.

10. Once the crust is cooked, leave it out to cool before transferring the filling into the crust.

11. Starting from the outer edge, place mango slices in a circular pattern, making full rotations all the way to the center. I used the larger mango slices for the outer layers.

12. Chill the tart for at least an hour before serving cold.



1. When I made this tart, my mangoes were overly ripe. Although it was sweet and delicious, the mango slices were messier (as you can see). So make sure your mangoes aren't too ripe if you want cleaner cut slices!

2. Add as much orange zest and orange juice as you like. I added a little extra so that the filling tastes fresher and lighter.

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