Brazilian recipe
Creamy Mango Tart
A classic Brazilian chilled dessert that pairs a buttery, crumbly crust with a refreshing, velvety mango filling.
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Ingredients
100g butter
1/2 cup sugar
2 egg yolks
1 1/2 cups all-purpose flour
1 teaspoon baking powder
2 medium-sized ripe mangoes, diced
1 tin sweetened condensed milk
4 tablespoons lemon juice
1 teaspoon unflavored gelatin powder
1/2 cup sugar
2 egg yolks
1 1/2 cups all-purpose flour
1 teaspoon baking powder
2 medium-sized ripe mangoes, diced
1 tin sweetened condensed milk
4 tablespoons lemon juice
1 teaspoon unflavored gelatin powder
Where to find ingredients
For the ingredients, head to your local market (like Nakasero or Owino) or your neighbourhood supermarket. Use local mangoes—the sweeter and more fibrous-free the better for a smooth cream. Condensed milk and all-purpose flour are staples in every grocery shop. For unflavored gelatin, look for the 'unflavored' variety in the baking aisle of larger supermarkets or health food stores. If you can't find gelatin, you can try using a locally sourced plant-based setting agent, though gelatin gives the most authentic texture for this dessert.
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 over the creamed mixture
- Mix everything well with your hands until you have a smooth, uniform dough
- Shape the dough into a smooth ball
- Chill the dough in the fridge for 15 minutes
- Roll out the dough using a rolling pin
- Press the dough into a tart tin and prick the bottom with a fork
- Bake in an oven preheated to 180°C for about 30 minutes, or until it looks nicely golden
- Take the base out of the oven and let it cool down completely
- Blend the diced mangoes, condensed milk, and lemon juice in a blender until you get a perfectly smooth cream
- Transfer the mango mixture to a mixing bowl
- Dissolve the gelatin powder with 2 tablespoons of water using a double boiler or a quick burst in the microwave
- Fold the dissolved gelatin into your mango cream until well combined
- Pour the filling over your cooled, baked tart crust
- Pop it in the fridge until the filling sets firmly
Observations
This tart features a crisp, shortcrust pastry base filled with a smooth and refreshing mango custard. It is the perfect cool-down treat for a hot afternoon.
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