Making complex recipes surprisingly simple

Making complex recipes surprisingly simple

Mango Cheesecake Tart

Mango Cheesecake Tart

This mango cheesecake tart, is perfectly sweet, tart and fruity, Made with a sweet crust, easy cheesecake filling, perfectly ripe mangos and a light lemon glaze this tart is perfect for any occasion.

Mango is a tropical fruit that reaches its peak in the winter and spring months. It’s tangy, sweet, and perfect in this mango tart.

Slice of Mango tart on a blue plate.

The Tart Shell

This tart shell, is sweet, delicious, and tastes just like a sugar cookie. My Pâte Sucrée shell is adapted from Tartine’s Baking Book. (Literally the best baking book ever!!!) This is a very forgiving crust which may be why it is one of my favorites. Although you do not want to roll it out over and over again, this dough can withstand being rolled out 4-5 times before the gluten in the dough gets too developed.

When you make the dough it is important that the butter and sugar are completely mixed together. This helps them not be super clumpy in the dough, but you do not want them to mix more than they need to otherwise there will be little air pockets in the dough.

It is also very important that the dough is not over-worked. If the dough is overworked it will become tough and not as flaky, but thankfully this dough holds up really well for the first couple of rolls so if you mess up and the dough falls apart- it’s totally okay to try again.

Many people wonder why this dough is chilled twice before it is baked. The first chill is to allow the gluten structures to relax and the butter to firm up a little bit. This helps the dough roll out easier and have a better texture. The second chill time allows the dough to harden so that it keeps it’s shape better in the oven and helps the sides of the tart shell not to shrink while it bakes.

Why does this dough make two tart shells instead of one? This occurred because I can’t divide one egg in half. The good news is that Pâte Sucrée freezes really well and can be kept in the refrigerator for up to 5 days or in the freezer for a month, so you will have time to use the other tart shell if you do not make two at the same time.

Mango Tart Slice with Full Mango Tart in Background

How to Cut a Mango

One of the trickiest things about mangos is cutting them. PLEASE be careful because I have heard that some people have got nasty cuts while cutting a mango. (Sliced ligaments, arteries, etc.) This can happen if you are not cautious while cutting peeled mango which is very slippery.

For this recipe, start by peeling the mango with a vegetable peeler. I have some friends that eat the skin on mangos but I personally think it is stringy and gross, also your tart will not look very pretty if you leave the skins on.

Cut the mango in rough thirds down the long, skinniest side. Remove the middle section, this contains the seed. Take the two sides and slice the long way into thin strips. Voila! You have sliced mango perfectly prepared for your tart.

Mango Tart slice on a white plate

The Cheesecake Filling

The good news is, this filling is super easy to make. Using only 4 ingredients, all you have to do is beat them together!

The cheesecake filling has an addition of sour cream because it helps the filling be a little less dense without taking away from the rich texture of the cream cheese.

While vanilla bean paste costs an arm and a leg, (in my opinion) it’s totally worth the investment because it delivers a better vanilla flavor to the final product than vanilla extract. Vanilla bean paste also gives your desserts the gourmet flecks found only in vanilla bean desserts, without the hassle of using actual beans.

If you do not own vanilla bean paste, it is completely okay to substitute vanilla extract, preferably pure vanilla extract over imitation.

Mango Tart with Sliced Mango Tart in the background

Lemon Glaze- The Secretly Important Ingredient

You might want to save time and skip the glaze, please don’t. Secretly the glaze is the key to this amazing tart because without everything else would dry out. The mango will dry out and turn brown if it is not covered with a glaze. While skipping the glaze would be okay if you are planning on eating the entire tart immediately, if it is going to sit for more than 2 hours the glaze is a must.

Thankfully this glaze is gelatin free making this dessert completely vegetarian. Cornstarch is used as the thickening agent instead. All that needs to occur to pull of a perfect glaze is throw it all on the stove until it is thick and bubbly making sure to stir it consistently.

Full mango tart next to an empty tart shell.

Mango Cheesecake Tart

This mango cheesecake tart, is perfectly sweet, tart and fruity, Made with a sweet crust, easy cheesecake filling, perfectly ripe mangos, and a light lemon glaze this tart is perfect for any occasion. 
Prep Time45 mins
Cook Time15 mins
Total Time1 hr
Course: Dessert
Cuisine: American, French
Keyword: Cheesecake Filling, Mango, Mango Tart
Servings: 12

Ingredients

Sweet Tart Crust

  • 9 tbsp Butter (1/2 cup plus one tbsp)
  • 1/2 cup Sugar (103g)
  • 1 Egg
  • 1 tsp Pure Vanilla Extract
  • 2 cups All Purpose Flour (260g)
  • 1/2 tsp Salt

Easy Cheesecake Filling

  • 8 oz Cream Cheese
  • 1/2 cup Sour Cream
  • 1/3 cup Powdered Sugar
  • 2 tsp Vanilla Bean Paste

Lemon Glaze

  • 1/2 cup Water
  • 1/4 cup Sugar
  • 1 tbsp Corn Starch
  • 2 tbsp Lemon Juice
  • 5-6 Champagne Mangoes
  • Strawberries (to garnish)

Instructions

  • Cream the butter and sugar in a medium-sized bowl, add the egg and vanilla, stir to combine. 
  • Pour the flour and salt into the butter mixture and mix until just combined but no more. Pat the dough into two disks about 1/2 inch thick. Place the disks in the refrigerator for 20 minutes.
  • Roll each disk on a lightly floured surface. Transfer the crust to 10-inch tart pans. If you do not have a tart pan a 9×13 pan or a pie pan will work just as well.
  • Poke the dough with a fork so that there are fewer air bubbles. Place the unbaked tart shell into the freezer and freeze until firm, about 20 minutes.
  • Preheat the oven to 350º Fahrenheit. 
  • Bake the frozen tart shell for 11-14 minutes or until a light golden brown. Let cool completely.
  • In a medium sized bowl beat together the powdered sugar, cream cheese, sour cream and vanilla bean paste until smooth. Place in the refrigerator.
  • Peel the mangoes until no skin remains. Slice the mangos into thirds down the longest, thinnest side. Be careful they are slippery. Set aside the middle section of the mango. This contains the seed which we will not be using. Slice the remaining pieces into long strips and set aside. 
  • Combine the water, sugar, lemon juice, and corn starch in a saucepan on medium heat. Stir consistently until the glaze is thick and bubbly. 3-6 minutes. Set aside. 
  • Spread the cheesecake filling on the bottom of the cooled tart shell. Spread the sliced mangoes on top. Brush or pour the glaze over the top. Let the mixture it in the refrigerator for 20 minutes or until set. 
  • The Mango tart will keep in an airtight container in the refrigerator for up to 3 days. 

Notes



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