Easy Mini Mango Tarts #SpringSweetsWeek

Easy Mini Mango Tarts in cute flower shaped pie crusts and a homemade mango curd will put a smile on everyone’s face. Perfect for Easter dessert, brunches, or any time you want something sweet.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. As always, all opinions are mine alone.

I usually use mangos for smoothies or in a fruit salad but I really wanted to bake with the delicious fruit. I made these blueberry flower tarts a while back and it gave me the perfect way to use the mangos. Making a homemade mango curd to use in these cute and easy Mini Mango Tarts was such a great idea. Plus, it is a perfect recipe to share with you for #SpringSweetsWeek!

Here’s What I am Making This Week

Key Lime Pie (Monday)
Strawberry White Chocolate Bark (Tuesday)
Soft Batch Sprinkle Cookies (Wednesday)
Easy Mini Mango Tarts (that’s this recipe!)
Cinnamon Butterscotch Pear Chips (Friday)

Spring Sweets Week

#SpringSweetsWeek 2022 is hosted each year by Heather from Hezzi-D’s Books and Cooks!  When flowers start to bloom and the weather gets warmer you can be sure we’re celebrating with delicious spring sweets recipes!   Twenty-two food bloggers from around the country are sharing over 75 sweet recipes that are perfect for spring, and for you to make.  So, say goodbye to the cold weather and get ready to enjoy yummy spring treats like cupcakes, cookies, pies, dessert boards, and even a few beverages!   

Our generous #SpringSweetsWeek sponsors are helping by providing us products in our recipes.  Many thanks to Dixie Crystals, Melissa’s Produce, Anolon, Sweets & Treats, Taylor and Colledge, and Nairn’s for your generosity. 

Don’t forget to check out all of the recipes posted today. Right now, let me show you how to make a homemade mango curd for these cute tarts.

Easy Mini Mango Tarts

When I tell you it’s easy to make mango curd, it’s no lie. The hardest part is waiting for it to thicken while it’s cooking. I used mangos Melissa’s Produce and they were perfectly ripe and ready to use for this recipe. If you’ve never peeled or cut a mango before, this is a great tutorial to show you how. I also used Dixie Crystals granulated white sugar for this recipe to help sweeten up the mango curd.

The luscious and buttery mango curd is perfect for these tarts but it’s also delicious as a filling for cakes, pastries, pies, and so much more.

The flower pie crusts are so easy to make using premade pie crust dough. Shortcuts are a good thing, so I use them when I can. I used a 4 inch flower cookie cutter to cut the shapes out of the dough.

Be sure to spray the mini muffin pan well with nonstick spray so that the flower shells do not stick or break when you remove them. You don’t want to crowd the tart shells, either, so leave ample room when putting them in the baking pan. Pricking the edges and the bottoms will help the shells not puff up during baking.

Ingredients

• large mango
• sugar
• fresh lemon juice
• eggs
• unsalted butter, COLD
• box of refrigerated pie crust dough
• 4 inch flower cookie cutter
• mini muffin pans
• non-stick spray

Steps to Make These Easy Mini Mango Tarts

Step 1

Peel and cube the mango. Fresh mangoes work best for this recipe. Puree the mango cubes in a blender or food processor until it’s smooth. Measure out 1 cup of puree. (If any puree remains, it’s great to freeze for a smoothie or to eat frozen.)

Step 2

In a medium saucepan, whisk together the mango puree, sugar, lemon juice, 2 whole eggs, and 2 egg yolks over medium-low heat. Stir until the sugar is dissolved.

Step 3

Cut the butter into cubes (make sure the butter is cold) and add a few cubes at a time to the saucepan, stirring until the butter is melted before adding more. Once all of the butter has been added and incorporated into the mango mixture, turn the heat to low and continue to stir the mango curd until it’s thick. You will know when it’s thick enough when it coats the back of a spoon and doesn’t drip off. Allow to cool before using. For this recipe, I refrigerated the curd for a couple of hours before I served the tarts.

Step 4

When you’re ready to make the tarts, preheat the oven to 350 degrees. Spray mini muffin pans with non-stick spray. Set aside.

Step 5

Unroll the pie dough onto a lightly floured surface. Using a 4 inch flower cookie cutter, cut out flower shapes, re-rolling the scraps out as needed.

Step 6

Place each flower shaped dough into a mini muffin cup. Gently press dough into each cup, and then press each petal back on the muffin pan. You will only be making 4 or five on a 12 mini muffin cup pan. You need to space them out. Pricking the bottom and sides with a fork will keep them from curling or puffing up.

Step 7

Bake for 10 minutes. Set aside to cool before filling with mango curd.

Step 8

Fill each flower tart shell with about 1 tablespoon of mango curd.

If you love mangos, try this 2 Ingredient Creamy Mango Sherbet

Printable Recipe Card for Mini Mango Tarts

Thursday #SpringSweetsWeek Recipes

• Carrot Cake Cupcakes from Art of Natural Living
• Coconut Lemon Scones from Cookaholic Wife
• Easter Malted Milk Chocolate Brownies from Hezzi-D’s Books and Cooks
• Eggless Lemon Lavender Cupcakes from Magical Ingredients
• Honey Kumquat Mojito from The Spiffy Cookie
• Key Lime Shortbread Cookies from A Kitchen Hoor’s Adventures
• Lemon Coolers Cookies from Palatable Pastime
• Lemon Sugar Cookie Bars with Raspberry Buttercream from Sweet Beginnings
• Tropical Fruit Salad with Honey Lime Dressing from Jen Around the World

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

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Enjoy!

Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Anolon, Sweets & Treats, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own.