Brazilian recipe
Mango Tart (Torta de manga)
This classic Brazilian-style tart is prized for the perfect balance between the natural sweetness of the fruit and a crisp, buttery pastry base.
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Ingredients
100 g butter
½ cup sugar
2 egg yolks
1 ½ cups all-purpose flour
1 tsp baking powder
2 medium mangoes (Tommy Atkins variety), chopped
1 can condensed milk
4 tbsp lime juice
1 tsp unflavored powdered gelatin
½ cup sugar
2 egg yolks
1 ½ cups all-purpose flour
1 tsp baking powder
2 medium mangoes (Tommy Atkins variety), chopped
1 can condensed milk
4 tbsp lime juice
1 tsp unflavored powdered gelatin
Where to find ingredients
You can find all fresh produce such as ripe mangoes and limes at local municipal markets or roadside stalls. Baking staples like flour, butter, and condensed milk are available at any general supermarket or grocery store across the islands.
Preparation method
- Beat the butter, sugar, and egg yolks in a mixer until the mixture is creamy.
- Sift the all-purpose flour and baking powder over the cream.
- Mix well with your hands until a homogeneous dough forms.
- Shape the dough into a ball.
- Chill in the refrigerator for 15 minutes.
- Roll out the dough using a rolling pin.
- Line a baking dish with the dough and prick the bottom with a fork.
- Bake in a preheated oven at 180°C for about 30 minutes or until golden brown.
- Remove from the oven and allow the pastry to cool completely.
- Blend the chopped mangoes, condensed milk, and lime juice in a blender until smooth.
- Transfer the mixture to a bowl.
- Dissolve the unflavored gelatin with 2 tablespoons of water using a double boiler or a microwave.
- Fold the dissolved gelatin into the mango cream.
- Pour the filling over the cooled, baked pastry base.
- Refrigerate until the cream sets and reaches the desired consistency.
Observations
This tart pairs a crisp shortcrust pastry base with a vibrant, refreshing, and velvety mango filling. It makes for an exquisite chilled dessert to enjoy on a warm tropical day.
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