Description
A refreshing no-bake mango tart with a smooth mango filling and a sturdy crumb crust.
Ingredients
Scale
- 250 g (about 2 cups) digestive biscuits or graham crackers
- 100 g (7 tbsp) unsalted butter, melted
- Pinch of salt
- 400 g (about 14 oz) cream cheese or mascarpone, room temperature
- 200 ml (¾ cup + 2 tbsp) heavy cream, cold
- 80–100 g (⅓–½ cup) caster sugar, adjust to taste
- 1 tsp vanilla extract
- 1 tbsp lemon or lime juice
- 8–10 g (about 2 tsp) powdered gelatin (or 4–5 g agar agar for vegan)
- 60 ml (¼ cup) water to bloom gelatin
- 400 g (about 2 cups) ripe mango purée (fresh or packaged)
- 1–2 tbsp sugar, optional
- Optional: 1 tsp lemon juice
Instructions
- Make the crust: Crush biscuits to fine crumbs, mix with melted butter and a pinch of salt until moistened. Press into the tart pan. Chill in fridge for 15–30 minutes.
- Prepare gelatin: Sprinkle gelatin over cold water, let bloom for 5 minutes, then warm gently until dissolved.
- Make filling: Beat cream cheese until smooth, add sugar, vanilla, and citrus. Whip cream to medium peaks and fold into cream cheese.
- Assemble and chill: Spread half the filling over crust and refrigerate for 10 minutes. Mix mango purée with sugar, spoon over filling. Top with remaining filling and chill for 4–6 hours or overnight.
Notes
Taste mango purée before using; adjust sugar and acidity as needed.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg