If summer were a dessert, it would definitely be this spicy mango tart – bright like the sun, refreshing, and a little bit spicy. Crisp shortbread shell filled with Tajin-covered mangoes and a creamy mango curd, topped with a perfectly torched meringue – you’ll forget that you’re not on a beach at a tropical vacation.
Nothing screams summer more than cold, refreshing mangoes, especially when they’re topped with spicy and salty Tajin. There is no better combination to make you feel like you’re on a beach vacation.
Since most of us are stuck at our office desks for the summer and go for an actual summer vacation, this dessert is the perfect way to enjoy those flavors right at home and escape reality for a moment.
I don’t know about you, but rich desserts during summer are just not it. When it’s 45+ degrees outside, you want something light and refreshing, and this tart is exactly that.
The base is made with a crisp, thin, shortcrust pastry that is super simple to make, and is filled with a sweet, slightly creamy mango curd and fresh mangoes that are marinated in Tajin for that spicy kick. The final touch is a shiny meringue that’s torched for that smoky effect.
While all that may sound fancy, each element is simple to make and easy to assemble. You can also make the tart shells and curd a day before and assemble on the next day.
Let’s get into the details.
PS: If you like mango desserts, you’ll love these!
Shorcrust Tart Shell
The tart shell is made with crisp, shortbread pastry, which is made with only 4 ingredients and is super simple to make. I like to use perforated tart rings, whether I’m making small or big tarts. I find them much easier to use, and shape the pastry in them, and the holes in the tart ring also allow for better air flow and more even baking.
Here are the steps for making the tart shell.
- In a bowl, add the softened butter and sugar, and whisk on high speed for 3-5 minutes until properly creamed.
- Add the egg and whisk again for 2 minutes until fully combined.
- Continue mixing the dough on low speed and gradually add the flour, mixing until the flour is JUST combined. Do not overmix at this step, or the pastry will come out tough (due to gluten development). The dough will hold its shape but will be soft.
- Place the dough on a baking paper, place another baking paper on top, and roll the dough to 2mm thickness. Chill the dough in the fridge for 20-30 minutes until it’s fully set and hardened.
- To shape the tart, use the perforated tart ring to make a circle in the dough (this will be the base of the tart). Cut strips from the dough and shape them on the inner sides, sealing them to the base. Push the sides with your fingers to even it out.
- Place the tart shell in the fridge for 15 minutes. Meanwhile, preheat the oven to 165 degrees Celsius.
- Before baking, cut off any excess pastry dough from the top. Place a crumbled piece of baking paper in the center of the tart and top with uncooked rice or beans (to add weight to the pastry so that it does not puff up).
- Bake the tart for 20-26 minutes until golden brown.
Mango Curd
The mango curd is a simple, egg-based recipe that’s packed with mango flavor. The most important thing in this recipe is to cook it in a double boiler and not on direct heat, as the direct heat can scramble the eggs. I also add dry coconut flakes into the curd for some flavor and texture, but you can skip them if you don’t like coconut.
Here are the steps for making the mango curd.
- In a bowl, add the egg yolks, sugar, mango puree (try to use the sweetest kind you can find), lime zest, lime juice, and fine coconut flakes (optional). Whisk until fully combined.
- Prepare a double boiler – boil water in a saucepan and place a bowl on top, making sure that the bottom of the bowl does not touch the water. Reduce the heat to simmer the water.
- Add the curd mixture into the bowl on top of the double boiler and cook it for about 5 minutes, whisking continuously, until the curd is thick and pale. The point is to cook the eggs.
- Remove the curd from the heat, let it cool down for a couple of minutes, then add the butter and whisk until fully combined.
- Cover the curd with plastic wrap, making sure it touches the surface of the curd to avoid a film from forming. Let it chill in the fridge for at least one hour until set. Whisk well before using, and transfer into a piping bag.
Tajin Mangoes
The Tajin mangoes give the dessert that spicy and tart kick, and add freshness as well. There are really no instructions – just chop the mangoes really finely, then mix them with lime zest and as much Tajin as you’d like. I would recommend being generous with the Tajin as it gets toned down when eaten with the other elements.
Meringue
The meringue adds the perfect finishing touch to the dessert as it gives it a creamy element without being too sweet. The smokiness from the torching also adds a nice touch. I also like to make meringue with this dessert, as you can use the egg whites remaining from the yolks used in the curd. However, if you don’t want to make meringue, you can top the tart with sweetened whipped cream.
Here are the steps for making the meringue.
- Prepare a double boiler in the same way as we did for the curd.
- Add the egg whites and sugar to the bowl on top of the double boiler and cook while whisking continuously for 3-5 minutes until all the sugar has dissolved. You can check if it’s done by rubbing a little bit of the mixture between your fingers – it should be smooth and should not have any sugar granules.
- Take the egg whites off the heat and whisk them for 15 minutes or until the meringue reaches at least medium or ideally stiff peaks. It should be glossy. Transfer the meringue into a piping bag.
PS: Meringue has to be used fresh, so make sure it’s the last element you make, just before assembly.
Assembly
Once all the elements are ready, it’s time to assemble. You can assemble the tart up to the mango curd a few hours or a day before serving; it tastes better as it sets. Make sure to do the meringue step just before serving.
- Place the extra Tajin on a flat plate. Rub a lime on the top edges of the tart shell to make it wet, then place the tart upside down on the Tajin and rotate it around to cover the edge with Tajin (just like covering the rim of a glass for a cocktail). This adds an extra spicy touch to the tart and makes it look super nice.
- Add 2 spoonfuls of the Tajin mango at the base and spread it evenly. Pipe the mango curd over it evenly, reaching the top. Let the tarts chill in the fridge for at least 2 hours for the filling to set properly.
- Before serving, pipe the meringue on top and torch it for the final touch. Serve cold.
While I’ve chosen to make mini tarts, you can easily make one big tart in the same way.
Ready to get started? Let’s go.
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Spicy Mango Tart
Equipment
- 5 Mini tart rings (8-10 cms) or one large tart ring (18-20 cms)
- Rolling Pin
- Baking tray
- Baking paper
- Saucepan
- Hand whisk
- Blow torch
Ingredients
Shortcrust Pastry
- 130 grams unsalted butter softened
- 100 grams caster sugar
- 1 egg
- 250 grams all-purpose flour
Mango Curd
- 4 egg yolks
- 120 grams granulated white sugar
- 150 grams mango puree
- 15 grams lime zest 3-4 limes
- 20 ml lime juice
- 10 grams fine coconut flakes
- 90 grams unsalted butter softened
Tajin Mango
- 2 mangoes finely chopped
- 5 grams 1 lime lime zest
- 2-3 tsps of Tajin as per your preference
Meringue
- 2 egg whites
- 100 grams granulated white sugar
Instructions
Shortcrust Pastry
- Start by creaming the softened butter and sugar together in a mixing bowl. Beat for about 3–5 minutes until light and fluffy.
- Next, add in the egg and whisk again for another 2 minutes, or until fully incorporated.
- Reduce the speed to low and slowly add the flour to the bowl. Mix just until everything comes together—overmixing at this stage can lead to a tough pastry due to gluten development. The dough should be soft but hold its shape.
- Place the dough between two sheets of parchment paper and roll it out to a 2mm thickness. Transfer it to the fridge and chill for 20–30 minutes until firm.
- To form the tart, press a perforated tart ring into the chilled dough to cut out a base. Cut long strips from the dough for the sides and gently press them along the inner edges of the ring, sealing them to the base. Smooth out the edges with your fingers to neaten the shape.
- Chill the shaped tart shell for another 15 minutes. In the meantime, preheat your oven to 165°C.
- Once chilled, trim off any extra dough from the top edges. Add a scrunched-up piece of parchment paper to the center and fill it with baking weights like rice or beans to prevent the dough from puffing up while baking.
- Bake for 20 to 25 minutes, or until the shell turns a nice golden brown.
Mango Curd
- To make the curd, whisk together the egg yolks, granulated sugar, mango puree (opt for a sweet, flavorful variety), lime juice, lime zest, and fine coconut flakes if using.
- Set up a double boiler by bringing water to a gentle boil in a pot, then placing a bowl on top without letting it touch the water. Lower the heat to maintain a simmer.
- Pour the mango curd mixture into the bowl and cook while whisking constantly. In about 5 minutes, the mixture should thicken and turn pale—this means the eggs are cooked through.
- Remove the bowl from heat and allow the curd to cool for a couple of minutes. Then whisk in the butter until it’s completely melted and blended in.
- Cover the surface of the curd with plastic wrap (make sure it touches the curd to prevent a skin from forming), and refrigerate for at least an hour until it sets. Once chilled, whisk it to smooth it out, then transfer to a piping bag.
- Make the Tajin mangoes: Finely dice the mangoes and toss them with lime zest and as much Tajin seasoning as you like—it’s all about your spice preference.
Meringue
- Using the same double boiler setup, combine the egg whites and sugar in a bowl. Cook while whisking for 3–5 minutes until the sugar has fully dissolved. You can test by rubbing a bit between your fingers—it should feel completely smooth.
- Remove the bowl from the heat and whip the mixture until you get glossy medium to stiff peaks, about 15 minutes. Once done, scoop the meringue into a piping bag.
Final Assembly
- Pour some extra Tajin seasoning onto a plate. Run a lime wedge along the top rim of your tart shell to moisten it, then invert the tart and roll the edge in the Tajin—just like salting the rim of a cocktail glass. It gives the tart a fun, spicy finish.
- Spoon a layer of the Tajin mango mixture into the base of the tart and spread it out. Pipe the mango curd over it, filling the tart to the top. Let the assembled tart chill in the fridge for a minimum of 2 hours to firm up the filling.
- Right before serving, pipe on the meringue and toast it with a kitchen torch for that perfect golden finish. Serve chilled.
Notes
- Don’t overmix the dough: Mix just until the flour is incorporated. Overworking the dough can develop too much gluten, making the crust tough instead of tender.
- Roll between parchment for easy handling: Rolling the dough between two sheets of baking paper keeps things mess-free and helps you get an even, smooth finish.
- Choose sweet, ripe mangoes: The flavor of your curd depends on the mangoes—use Alphonso if you can find them, or canned sweet mango pulp for consistency.
- Taste the Tajin mango mix: Adjust the amount of Tajin to suit your taste, depending on how spicy or tangy you prefer it. Add a touch of honey if your mangoes aren’t very sweet.
- Test the meringue: Ensure all the sugar is dissolved when heating the egg whites—undissolved sugar will make the meringue grainy instead of glossy.
- Chill before slicing: Let the assembled tart set in the fridge for at least 2 hours. This helps the curd firm up and makes slicing clean and easy.
- Torch just before serving: To keep the meringue looking and tasting its best, make and torch it right before you serve.
It’s one of those desserts that looks like it’s straight out of a pastry shop, but it’s really quite simple to make. And it’s perfect for a summer party because it’s cold and refreshing.
If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram.
Until next time!
