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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.

Mini Mango Tarts image with text overlay SM

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

  • Perfect for Summer: The recipe is light and refreshing, with bright mango flavors that scream summer!
  • Bite-Sized Delight: Mini tarts are adorable and perfect for portion control. Plus, they’re easy to grab and go!
  • Crowd-pleasers: These tarts are crowd-pleasers. They’re not overly sweet and have a beautiful presentation that’s sure to impress.
  • Great for Bakers of All Levels: Whether you’re a seasoned baker or just starting out, this recipe offers options that fit your skill set.
A shot of homemade mango curd

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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.

mini mango tarts on platter with Dixie Crystals sugar in background

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.
close up of mini mango tarts with fruit in background

Other Mango Recipes to Try

💡Explore my favorite Baking Essentials (Amazon affiliate link)

single mini mango tart on mini stand

Equipment

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
ingredients for mango curd

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.)

mango puree in measuring cup

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.

cooking the mango curd on the stovetop

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.

spoonful of mango curd over jar

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.

cutting out flower shapes from pie crust

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.

flower pie crusts in mini muffin pan

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.

mini mango tarts on white plate

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.

Printable Recipe Card

single mini mango tart on mini stand

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.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Mango, mini mango tarts, mini tarts
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 18 – 20 tarts
Author: Lisa Kerhin

Equipment

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

Instructions

  • Peel and cube the mango. Puree the mango cubes in a blender or food processor until it's smooth. Measure out 1 cup of puree. Remaining puree can be 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 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 am serving the tarts.
  • When you're ready to make the tarts, preheat the oven to 350 degrees. Spray mini muffins pans with non-stick spray.
  • 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 down into each cup and then gently 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.
  • 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.

Notes

see post for timesaving tips and variations

Nutritional Disclaimer

“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Tried this recipe?I hope you enjoy all the recipes I share with you, including this one! I hope you try it, enjoy it, comment and rate it, and share it with your friends and family!
close up of mini mango tarts with fruit in background

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5 from 1 vote

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18 Comments

  1. These look super cute! These look perfect for spring season, and is a very creative idea!

  2. These are totally cute. And the mini-muffin size is perfect.

  3. Wendy Klik says:

    Lisa, these are so adorable and I love the idea of a Mango curd!!!

  4. So ADORABLE! These would be a hit at any shower or brunch!

  5. Karen's Kitchen Stories says:

    These are just too cute!! I love anything mango and am going to have to attempt mango curd, although I might just eat it with a spoon.

  6. Camilla M Mann says:

    What a beautiful tart! I can’t wait to try this. Thanks for sharing.

  7. Mayuri Patel says:

    5 stars
    Lisa these mini mango tarts are sooo pretty. Perfect for a summer party. Had no idea that we can make mango curd. I make lemon curd. Will be trying my hand at mango curd soon.

  8. Now I’ve got to go buy more mangoes! These are so fun!

  9. Colleen - Faith, Hope, Love, & Luck says:

    These wee tarts are so cute…they’d be fun to play around with different flavors throughout the summer!

  10. I made these and my family loved it.