Alphonso Mango Tart Recipe
A creamy Alphonso mango tart made with buttery pastry and rich mango filling.
Ingredients
For the pastry
- 200 g plain flour
- 25 g light brown caster sugar
- Seeds from 4–5 green cardamom pods crushed
- 125 g cold unsalted butter grated
- 1 free-range egg yolk
For the mango filling
- 4 large free-range eggs
- 175 g caster sugar
- 175 ml double cream
- 175 g tinned Alphonso mango pulp
Instructions
- Sift the flour into a bowl, then add sugar and crushed cardamom seeds.
- Rub in the butter until the mixture resembles breadcrumbs.
- Add the egg yolk and gently bring together into a dough. Shape into a ball, wrap, and chill for 25–30 minutes.
- Preheat oven to 190°C (170°C fan).
- Roll out the pastry and line a 23cm tart tin. Trim excess.
- Prick the base with a fork, line with baking paper, and fill with baking beans.
- Bake for 30 minutes, remove beans, then bake 5 more minutes until dry.
- For the filling, whisk eggs and sugar, then add cream and mango pulp. Mix until smooth.
- Pour the mixture into the tart shell.
- Bake for 30 minutes until set.
- Turn off the oven and let the tart sit inside briefly.
- Cool completely before removing.
- This Alphonso mango tart recipe delivers a perfectly set, creamy filling every time.
Notes
You can serve this tart chilled for a firmer texture or slightly warm for a softer, custard-like consistency. Fresh mango slices or whipped cream make excellent toppings.