Brazilian recipe
Creamy Mango Tart
This classic Brazilian-style mango tart is a crowd-pleaser, perfectly balancing the vibrant sweetness of fresh mango with a crumbly, buttery pastry base.
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Ingredients
100 g butter, softened
1/2 cup granulated sugar
2 egg yolks
1 1/2 cups all-purpose flour
1 tsp baking powder
2 medium-sized Tommy mangoes, chopped
1 tin condensed milk
4 tbsp lime juice
1 tsp unflavoured gelatin powder
1/2 cup granulated sugar
2 egg yolks
1 1/2 cups all-purpose flour
1 tsp baking powder
2 medium-sized Tommy mangoes, chopped
1 tin condensed milk
4 tbsp lime juice
1 tsp unflavoured gelatin powder
Where to find ingredients
Butter, flour, and sugar are readily available at any local market or supermarket. Condensed milk is a common pantry staple in Ghana, found in the tinned milk section. Tommy mangoes are in high abundance across local markets and street-side fruit stalls when in season. Lime juice can be freshly squeezed from local limes found at any produce market. Unflavoured gelatin powder is generally available in the baking aisles of larger supermarkets or shops catering to home bakers.
Preparation method
- Cream the butter, sugar, and egg yolks together in a mixing bowl until light and fluffy
- Sift the flour and baking powder directly into the creamed mixture
- Work the ingredients together by hand until a smooth, uniform dough forms
- Shape the dough into a ball
- Cover and let it rest in the fridge for about 15 minutes
- Roll out the dough using a rolling pin on a lightly floured surface
- Line a tart tin or baking dish with the dough and prick the base with a fork
- Bake in a preheated oven at 180°C for roughly 30 minutes, or until the crust is golden brown
- Remove from the oven and allow the pastry to cool down completely
- Blend the chopped mangoes, condensed milk, and lime juice until you have a smooth, creamy consistency
- Transfer this mixture into a large mixing bowl
- Dissolve the gelatin powder in 2 tbsp of water using a double boiler or a quick burst in the microwave
- Fold the dissolved gelatin into the mango mixture until well combined
- Pour the creamy mango filling over the cooled, baked tart crust
- Chill in the fridge until the filling is firm and set
Observations
This dessert brings together a crisp, melt-in-the-mouth pastry crust with a silky, refreshing mango filling. It’s a fantastic choice to serve chilled on a warm afternoon or as a light dessert after a hearty meal.
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