Mango tart

Mango tart

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  • makes 1 x 30 cm tart
  • 20 minutes plus chilling time
  • 30 minutes
  • Kleine Zalze Bush Vine Chenin Blanc


  • 240 g cake flour
  • 120 g butter, chilled and cubed
  • 65 g icing sugar
  • 1 t water
  • 1 free-range egg, beaten
  • 1 lemon, juiced
  • caster sugar, for sprinkling
  • 2 mangoes, thinly sliced, to garnish
  • For the filling, combine
  • 2 x 385 g cans condensed milk
  • 3 free-range egg yolks
  • 3 lemons, juiced
  • 6 granadillas, pulp scooped out

Cooking Instructions

Preheat the oven to 190°C.

Pulse the flour, butter, icing sugar and salt in a food processor until just combined. Add the water, egg and lemon juice and pulse until the mixture just begins to hold together.

Shape the pastry into a ball, wrap in clingfilm and chill for 30 minutes.

Roll out the pastry on a clean, lightly floured surface. Place the pastry into a 30 x 30 cm loosebottomed tart pan, prick several times with a fork and chill for 10 minutes.

Bake blind, with paper and baking beans, for 15 minutes.

Remove the baking beans and bake for a further 5 minutes, or until golden. Allow to cool.

Reduce the heat to 150°C.

Sprinkle the tart case with caster sugar, pour in the filling and bake for 20 to 25 minutes, or until the mixture has set but still has a slight wobble in the centre.

When cool, arrange the mango on the tart. 

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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