Mango Tart
Indulge in the sweet and tangy flavors of this delightful Mango Tart. A perfect summer treat that will leave your taste buds craving for more!
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 3 ripe mangos, peeled and diced
- 1/2 cup sugar
- 1/4 cup water
- 2 tablespoons cornstarch
- 1/4 cup water
- Whipped cream, for topping
Instructions:
- 1. Preheat the oven to 350°F.
- 2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into a tart pan.
- 3. Bake the crust for 10 minutes, then let it cool completely.
- 4. In a saucepan, cook the diced mangos, sugar, and 1/4 cup water over medium heat until the mangos are softened.
- 5. In a small bowl, mix cornstarch and 1/4 cup water, then add it to the mango mixture. Cook until the mixture thickens.
- 6. Pour the mango filling into the cooled crust and refrigerate for at least 2 hours.
- 7. Serve the Mango Tart topped with whipped cream.
Nutrition Information:
Calories: 250
Fat: 12g
Carbohydrates: 35g
Protein: 2g
Popular questions:
- Can I use a different type of cracker for the crust?
Yes, you can use any type of cracker that you prefer for the crust. - Can I use frozen mango instead of fresh?
Yes, you can use frozen mango, but make sure to thaw and drain any excess liquid before using. - How long can the Mango Tart be stored in the refrigerator?
The Mango Tart can be stored in the refrigerator for up to 3 days. - Can I substitute the cornstarch with another thickening agent?
You can use arrowroot powder or tapioca starch as a substitute for cornstarch. - Can I skip the whipped cream topping?
Yes, you can enjoy the Mango Tart without the whipped cream topping if desired.
Helpful tips:
- Try adding a sprinkle of cinnamon to the graham cracker crust for extra flavor.
- For a tropical twist, add some shredded coconut to the mango filling mixture.
- Serve the Mango Tart with a scoop of vanilla ice cream for an indulgent dessert.
Expert Secrets:
- Allow the tart to chill in the refrigerator for at least 4 hours for a firmer texture.
- Make sure to stir the mango filling constantly to prevent it from sticking to the pan.
- For a smoother filling, blend the cooked mango mixture until it reaches a creamy consistency before pouring into the crust.
