Best 3 Kays Creamy Mango Tarts Recipes

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Indulge in a burst of tropical flavors with Kay's Creamy Mango Tarts, a delightful treat that combines the vibrant taste of mangoes with a creamy, velvety filling and a crisp, buttery crust. These individual tarts are not only visually appealing but also offer a symphony of textures and flavors that will tantalize your taste buds. The collection of recipes in this article provides detailed instructions for creating these delectable tarts from scratch, guiding you through each step of the process. Whether you're a seasoned baker or just starting your culinary journey, these recipes will empower you to impress your friends and family with this irresistible dessert.

Let's cook with our recipes!

KAY'S CREAMY MANGO TARTS



Kay's Creamy Mango Tarts image

This is an easy, not too sweet, creamy dessert.

Provided by Kay5103

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 10m

Yield 8

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
1 (8 ounce) container mascarpone cheese, at room temperature
2 tablespoons superfine sugar
⅓ cup heavy whipping cream, or more as needed
16 ounces diced canned mango (such as Del Monte®), drained
8 mini graham cracker pie crusts (such as Keebler®)

Steps:

  • Beat cream cheese, mascarpone cheese, and sugar together until creamy. Blend in heavy cream to make a thick, custard consistency. Fold in drained mangoes. Divide mixture between prepared crusts. Refrigerate until ready to serve.

Nutrition Facts : Calories 410.5 calories, Carbohydrate 26.1 g, Cholesterol 79.4 mg, Fat 32.5 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 16.5 g, Sodium 252.5 mg, Sugar 15.2 g

MANGO CREAM TART



Mango Cream Tart image

This fresh, luscious tart makes me happy!-Jami Geittmann, Art Director, Taste of Home Magazine

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 13

2 cups crumbled soft coconut macaroons (about 12 cookies)
1 cup ground almonds
3 tablespoons butter, melted
1/2 cup heavy whipping cream
1 package (8 ounces) reduced-fat cream cheese, softened
1/4 cup plus 2 tablespoons honey, divided
2 teaspoons orange juice
1/4 teaspoon almond extract
1/4 cup apricot preserves
2 medium mangoes, peeled and thinly sliced
2 tablespoons lemon juice
1/2 cup sliced fresh strawberries
1/2 cup fresh blackberries

Steps:

  • Preheat oven to 350°. Place cookies, almonds and melted butter in a food processor; process until blended. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Place pan on a baking sheet., Bake until crust is golden brown, 12-14 minutes. Cool completely on a wire rack., For filling, in a small bowl, beat whipping cream until soft peaks form. In another bowl, beat cream cheese and 1/4 cup honey until combined. Beat in orange juice and extract. Fold in whipped cream. Spread over crust. , For glaze, in a small saucepan, mix preserves and remaining honey. Cook and stir over low heat until melted; press through a strainer. Toss mangoes with lemon juice. Arrange mango slices over filling; add strawberries and blackberries to form the eyes and mouth. Brush with glaze. Store in the refrigerator.

Nutrition Facts : Calories 311 calories, Fat 18g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 155mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 3g fiber), Protein 6g protein.

GINGER MANGO CREAM TART



Ginger Mango Cream Tart image

Festive enough for a holiday party or a summer cookout, this bright and creamy mango tart has a crisp gingersnap crust and is topped with candied ginger, pistachios and toasted coconut. The no-bake crust, which is made from store bought gingersnaps, butter and light brown sugar, comes together in the food processor with the press of a button. For the filling, fresh or frozen mango is cooked with ginger and turmeric to deepen its flavor and brighten the color of the finished dessert.

Provided by Erin Jeanne McDowell

Categories     cakes, pies and tarts, dessert

Time 35m

Yield One 9-inch cake (8 to 10 servings)

Number Of Ingredients 14

12 ounces/340 grams gingersnap cookies, about 48 (2-inch) cookies
1/2 cup/115 grams unsalted butter (1 stick), melted
1/4 cup/55 grams light brown sugar
Pinch of fine sea salt
16 ounces/455 grams cubed fresh mango (or thawed, frozen mango)
1/2 cup/100 grams granulated sugar
1 1/2 teaspoons ground ginger
3/4 teaspoon ground turmeric
1/2 teaspoon fine sea salt
1 1/2 teaspoons powdered gelatin
16 ounces/455 grams cream cheese, at room temperature
3/4 cup/90 grams confectioners' sugar
1/2 cup/120 milliliters heavy cream
Sliced candied ginger, chopped pistachios, toasted coconut, for garnish (optional)

Steps:

  • Prepare the crust: Add the gingersnaps to a food processor, roughly breaking them as you go, then pulse them into fine crumbs. (You should have about 2 1/4 cups). Add the melted butter, light brown sugar and salt to combine. Transfer the mixture to a 9-inch springform pan, then press it evenly into the base and halfway up the sides of the pan. Freeze while you make the filling.
  • Prepare the filling: In a medium saucepan, heat the mango, sugar, ginger, turmeric and salt over medium heat, stirring occasionally, until the mango is very soft and starts to break down, 8 to 12 minutes. Cool for 10 minutes.
  • Place 3 tablespoons cool water in a small microwave-safe bowl. Sprinkle the gelatin over the water and let bloom for 5 minutes. Microwave until fluid, 15 to 30 seconds. (Alternatively, the bowl of gelatin can be placed over a small pot of simmering water until melted.)
  • Wipe out the bowl of the food processor, add the mango mixture and pulse until mostly smooth. Add the cream cheese and confectioners' sugar and pulse until combined and smooth. Scrape the bowl well, then pulse again to combine. Add the cream and process for 1 minute. Finally, add the melted gelatin and pulse briefly to combine.
  • Transfer the mixture to the chilled crust and gently spread into an even layer. Wrap the pan in plastic wrap, transfer to the refrigerator, and chill for 12 hours (or up to 24 hours).
  • Gently run a small offset spatula or thin knife around the outer edge of the cake to loosen the crust, then release the outer ring. Run a large thin knife between the springform base and the bottom of the cake and use a large spatula to gently transfer the cake to a serving platter. (Alternatively, you can keep the cake on the base and transfer them together to a serving platter.)
  • If using any of the garnishes, sprinkle them around the outside edge just before slicing and serving.

Tips:

  • Choose succulent and ripe mangoes for a burst of natural sweetness in your tarts.
  • Ensure your heavy cream is chilled before whipping it - cold cream whips up lighter and holds its shape better.
  • For a smoother filling, blend the mango flesh until perfectly pureed.
  • If you prefer a crunchier crust, pre-bake the tart shells before filling them.
  • Garnish your tarts with fresh mango slices, whipped cream, or chopped nuts for an extra layer of flavor and texture.

Conclusion:

These creamy mango tarts are a delightful treat that combines the tropical flavors of mango and the creamy richness of a sweet filling. With their vibrant colors and tantalizing aroma, they are a perfect dessert for any occasion. Whether you're looking for a refreshing summer dessert or a show-stopping dish for a special gathering, these tarts are sure to impress your taste buds and leave you craving more. So gather your ingredients, preheat your oven, and embark on a culinary journey that will transport you to a tropical paradise with every bite!

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