Mango Tart

I love mangoes. Especially Indian ones.  They so so sweet and perfect in puddings.  To be honest I could eat them on their own but I couldn’t resist making this super quick tart with some that my lovely friend Kavey from KaveyEats gave me.

mango tart

So simple, so yummy – Mango Tart

You’ll need

  • 1 pack of puff pastry
  • 200g Greek style yoghurt
  • 10g ground almonds
  • 50g caster sugar (optional)
  • 1 egg
  • 3-4 medium sized (over)ripe mangoes
  • handful of flaked almonds (optional)

To make it

  1. Preheat the oven to 180C
  2. Roll out the puff pastry – square, round, rectangle – whatever shape you like really but aim for the thickness of a £1 coin.
  3. Place the rolled out pastry on a greased or lined baking tray and score a line along each side about 2cm away from the edge.
  4. Bake this for about 20 minutes until lightly browned – it should be coloured but not golden.
  5. Take it out of the oven and turn the temperature down to 160C
  6. Mix up the egg, yoghurt, ground almonds and sugar til you have a smooth paste.
  7. The middle of your pastry will have puffed up.  Push it down lightly with a palette knife or your fingers and then pour the yoghurt mixture over the top.
  8. Spread it out evenly and then bake for 20 minutes.
  9. Meanwhile cut the mangoes into 2cm or so cubes.
  10. Take the tart out of the oven and place the mangoes over the top.
  11. Scatter over the flaked almonds and bake for a further 15 minutes.
  12. Once out of the oven, leave to cool slightly and then serve as is, with a drizzle of honey or a dollop of crème fraiche.

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3 responses to “Mango Tart

  1. Pingback: Mango Madness! | The Botanical Baker

  2. Oh so yum Urvashi, this is definitely on my (every growing longer) list. I have just been diagnosed with extremely dry eyes after a visit to the consultant at the eye clinic, now to find out that mangoes are so beneficial is a real bonus. Thanks for sharing the recipe and the knowledge. x

    Like this

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