How to make it

  • You can buy the ready-made pie crust from the market, or even use the small mini-tart foil containers to make your work easier. Below you'll find a recipe that I used for my crust.
  • In a medium bowl, combine flour and salt. In another bowl, blend butter and sugar until creamy.
  • Add egg and vanilla essence and beat well. Add flour mixture slowly and blend just until mixed.
  • Do not beat too much; this has to be thicker than a cake mix.
  • Roll the dough into a disk using a rolling pin and some oil and flour, into a small disk the size of a cake.
  • Now cover and refrigerate for a little over an hour.
  • Preheat oven to 350° F. remove the dough from the fridge and place on a lightly-dusted pizza pan. Pizza pan has no edges, hence it is easier to remove the crust after it is baked. You can use a regular tart or pie shell if you are comfortable with those.
  • Bake for 15-20 minutes until golden. Allow the crust to cool down to room temperature. (Crust can be made a day in advance also and kept.)
  • Combine the mango puree and the mascarpone cheese and whisk until smooth.
  • Add the sugar, cardamom powder and saffron, then mix well and spread the mixture on the cooled crust.
  • Arrange the mango slices on the top. Freeze it again, and transfer from the freezer to the refrigerator an hour before serving.
  • Cut the tart into small triangular pieces. You can garnish each serving with whip cream and raspberries or cherries if you want.
  • Tip: The saffron and cardamon added a subtle flavor that went well with the mango. You can omit it from the recipe if you want, but I'd urge you to give it a try!

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  • krumkake 10 years ago
    This has everything I love - mango, marscapone, cardamon, saffron...will have to try this for sure!
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