Easy Mini Mango Tarts

Whip up these easy mini mango tarts, a delightful and light dessert. Using store-bought crust cut into cute flower shapes and filled with homemade mango curd. Perfect for a spring or summer party or brunch.

Summer is here, and what better way to celebrate the warm weather than with a light, refreshing, and oh-so-tropical dessert? Mini mango tarts are the perfect answer! They’re bursting with homemade mango curd, encased in a buttery crust, and come in adorable bite-sized portions.

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.

Why You’ll Love This Recipe

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Easy Mini Mango Tarts

While store-bought mango curd can be a delicious shortcut, there’s something extraordinary about making your own. This recipe takes minimal effort but yields a creamy curd with intense mango flavor. Just a few simple ingredients transform into a sunshine-colored filling that will elevate your mini tarts to the next level.

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.

Timesaving Tips and Variations

• It’s best to use fresh mangos for this recipe. If you’ve never peeled or cut a mango before, this is a great tutorial to show you how.
• 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.
• If you are short on time, you can purchase already-made mango curd.
• Homemade pie crust can be used. I used store-bought for ease.
• 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.
• Not a mango fan? Try lemon mousse in these tarts.

Other Mango Recipes to Try

• Super Moist Mango Coconut Cake
• 2 Ingredient Mango Sherbet

💡Explore my favorite Baking Essentials (Amazon affiliate link)

Equipment

• mini muffin pans
• cutting board
• knife
• blender
• medium saucepan
• whisk
• nonstick spray
• 4 inch flower cookie cutter

Ingredients

• 1 large mango, peeled and cut into cubes
• ½ cup sugar
• 2 tablespoons fresh lemon juice
• 2 large whole eggs
• 2 egg yolks
• ½ cup (1 stick) unsalted butter, COLD
• 1 box (14.1 ounce package) refrigerated pie crusts

Directions

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.)

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.

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.

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

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 cup mini muffin pan. You need to space them out. Pricking the bottom and sides with a fork will keep them from curling or puffing up.

Bake for 10 minutes. Set aside to cool before filling with mango curd. Fill each flower tart shell with about 1 tablespoon of mango curd.

2024 Alphabet Challenge – “M”

In creating this post, I am sharing it in the 2024 Alphabet Challenge in which fellow foodies will share recipes with the letters of the alphabet. Twice a month we will bring you two letters – recipes that either start with the letter or the main food in the recipe starts with that letter. Today is the letter “M” and I am sharing these Mini Mango Flower Tarts with you. Here is what the others are sharing. To see all the recipes I have shared in this challenge, go here.

• Chocolate Chunk Cookies with Fresh Mint by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Fresh Mint Sauce by Food Lust People Love
• Makhana Trail Mix by Mayuri’s Jikoni
• Mango Strawberry Mocktails by Jolene’s Recipe Journal
• Masoor Dal Nayab by Sneha’s Recipe
• Mediterranean Orzo Salad by Palatable Pastime
• Mojito Mint Fruit Salad by A Messy Kitchen
• Moringa Makhana Paratha by Magical Ingredients
• Mushrooms in My Cookies? Yep. Candy Cap Cookies. by Culinary Cam
• Overnight Muesli by Karen’s Kitchen Stories
• Pork Chops in Creamy Mushroom Sauce by A Day in the Life on the Farm

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