Brazilian recipe
Mango Tart (Torta de manga)
This classic Brazilian dessert features a buttery, crisp pastry base paired with a refreshing, creamy mango filling that perfectly balances fruit sweetness.
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Ingredients
100 g butter
1/2 cup sugar
2 egg yolks
1 1/2 cups all-purpose flour
1 tsp baking powder
2 medium Tommy mangoes, chopped
1 can sweetened condensed milk
4 tbsp lime juice
1 tsp unflavored gelatin powder
1/2 cup sugar
2 egg yolks
1 1/2 cups all-purpose flour
1 tsp baking powder
2 medium Tommy mangoes, chopped
1 can sweetened condensed milk
4 tbsp lime juice
1 tsp unflavored gelatin powder
Where to find ingredients
You can find fresh mangoes, flour, butter, and standard baking essentials at local markets in Port Vila or supermarkets such as Au Bon Marché. For specific ingredients like condensed milk and gelatin, check the baking or canned goods aisles.
Preparation method
- Cream the butter, sugar, and egg yolks together in a mixer until smooth.
- Sift the flour and baking powder over the creamed mixture.
- Mix well by hand until a uniform dough forms.
- Shape the dough into a ball.
- Let it rest 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 (350°F) for about 30 minutes or until golden brown.
- Remove from the oven and let the pastry shell cool completely.
- Blend the chopped mangoes, condensed milk, and lime juice in a blender until smooth.
- Transfer the mixture to a bowl.
- Dissolve the gelatin powder with 2 tablespoons of water in a bain-marie or microwave.
- Fold the dissolved gelatin into the mango cream.
- Pour the filling over the cooled, baked pastry.
- Refrigerate until the filling is firm and set.
Observations
This tart showcases a delicate shortcrust pastry complemented by a smooth and cooling mango center. It is an ideal chilled dessert to serve on warm days, capturing the essence of tropical flavors in every bite.
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