Mango Cream Tart With Mango Whipped Cream

May  4, 2012
0 Ratings
  • Prep time 1 hour
  • Cook time 1 hour
  • Makes 9 inch tart or 12 tartlets
Author Notes

I love that you can use mango in both sweet and savory applications. I chose to highlight a dessert. The mango cream is adapted from the genius recipe for lemon cream from Tartine Bakery. I really love how creamy and thick the curd is and it works beautifully as a filling for tarts or cakes, it is truly genius. When I think of mango, tropical flavors come to mind, so I added coconut to the pastry dough, its filled with mango cream and topped with mango whipped cream. The mango cream stabilizes the whipped cream and gives a subtle mango flavor, it's not too sweet I just used a tbs of powdered sugar. I suggest serving with julienned fresh mango. NOTE: The pastry dough makes enough for 2 9 inch tarts you can freeze the remaining dough for later use.

What You'll Need
  • Coconut Pastry Dough
  • 2 1/2 cups all purpose flour
  • 1/4 cup sweetened flaked coconut(toasting it first would be delicious also)
  • 1/2 teaspoon salt
  • 3 tablespoons sugar
  • 8 ounces 2 sticks cold unsalted butter
  • 3 egg yolks from large eggs
  • 2 tablespoons heavy cream
  • Mango Cream and Whipped Cream
  • 2 large ripe mango(Tommy Atkins) pureed or 3 ripe ataulfo mangoes.
  • 3 tablespoons lime juice
  • 1/2 cup sugar
  • pinch of salt
  • 3 egg yolks from large eggs
  • 1 whole large egg
  • 8 ounces cool (not cold) unsalted butter cut into tbs size pieces
  • Whipped Cream
  • 1/2 cup cold heavy cream
  • 1/4 cup cold mango cream
  • 1 tablespoon powdered sugar
  1. Coconut Pastry Dough
  2. Pulse the flour, coconut, sugar and salt in food processor, add the butter and pulse until it resembles fine crumbs. Add the egg yolks and cream and pulse until it forms a cohesive dough. Dump onto work surface and form into two discs, wrap in plastic and refrigerate at least one hour. You can make this the night before and refrigerate overnight. When you are ready to assemble the tart remove dough from the refrigerator, preheat oven to 375 degrees. Press one dough disc into 9 inch tart pan or tartlet pans or you can roll the dough and place in pan or pans, prick bottom with fork. Put back in the refrigerator for 30 minutes you want the dough to be chilled before baking. Bake until golden brown approximately 25 minutes depending on your oven. Let cool before adding the filling.
  1. Mango Cream and Whipped Cream
  2. Set double boiler with a few inches of water to simmer on stovetop. Place all the ingredients except the butter in bowl and whisk to combine. Place over simmering water and bring to 170 degrees (this will take a while, took me about 20 minutes), if you don't have a thermometer the mixture will coat the back of a wooden spoon and when you swipe a line with your finger it will stay intact. It will be quite thick when done, remove from heat strain through a sieve and let it cool until it reaches 140 degrees, again if you don't have a thermometer it will be hot to the touch. Add to blender and with motor running add the butter a tbs at a time making sure each tbs is incorporated before adding the next one. It will be very thick and creamy. Refrigerate at least 4 hours preferably overnight before using.
  3. Whip cream until it is thick and billowy, add the mango cream, powdered sugar and continue beating until thick and soft peaks form. Fill tart shell with mango cream and pipe on the mango whipped cream.
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I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking, I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando. I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.

37 Reviews

Jhnyoffice November 27, 2019
I am in the middle of making this right now and your recipe needs refining.

The directions say to mix all ingredients, which includes butter and then says to add butter later.

Also very unclear about the whip cream and whether to add to mango in addition to putting on top?


sdebrango November 27, 2019
I am so sorry I will clarify and refine the recipe it was a long time ago and I’m afraid I was a newbie at recipe writing. You add all the ingredients except the butter to the double boiler when it reaches temperature you put in blender adding the softened butter a Tbs at a time.
Making the whipped cream you add the mango cream when whipping the heavy cream it makes it stable and thick and easy to pipe if you choose to do so.
sdebrango November 27, 2019
You use the mango cream as the filling and top with the mango whipped cream. I hope this helped please let me know.
Chris April 4, 2016
Made this recipe for Easter and it was a huge hit. The mango cream is so light and the tart crust didn't get soggy. I am going to make this again for sure. Going to try making it with guava puree next time and see how that turns out!
Tracy L. March 22, 2016
Got it, I'm off to find some fresh mangoes. You've been a great help. The picture of the slice looks absolutely yummy!!
Tracy L. March 22, 2016
One last question.....can I make this into a pie and if so would you be able to make a nice clean slice?
Tracy L. March 21, 2016
Thanks Suzanne, I made the changes, hopefully I can get fresh ataulfo mangos, they usually don't come in until April. I have some frozen from last season~hopefully it's enough. Can't wait to make it.
Tracy L. March 21, 2016
So I just found this recipe and it looks amazing! I am assuming the crust recipe can be make into a pie? Is the crust more like a cookie crust? I'm maybe thinking of using my own crust and adding the coconut, Hmmmm, thoughts?
Nicole Y. July 20, 2013
Hi I'm a college student who bakes in her spare time- this recipe looks really promising! I'm thinking of adapting your mango cream recipe to make some mango cream puffs. How many cream puffs do you think they can fill? (assuming each cream puff is about 2 to 2 and a half inches in diameter)
Jeff R. April 7, 2013
Of course it's exquisite. Can't go wrong with 8 oz of butter, 3 egg yolks, and heavy cream.
LiquidSmoke June 11, 2012
I made this recipe for dessert last night. It was delicious (and very rich.) The coconut in the crust elevates it to something special. As I read through the recipe prior to making it it struck me that 1/2C. of mango puree seemed like a VERY small amount of mango and I wondered if it was a misprint.

I had two Tommy Atkins and pureed both of them up. I got exactly 2 C. of puree put all of it into the mango cream. I used the other measurements as called for in the recipe. With this amount I filled the tart. If I had only used 1/2C. of mango I would have been lucky to be able to spread a thin layer across the bottom of the crust.

Another heads up for cooks making this recipe. It takes awhile (for me at least 30 minutes) to get the mango cream to heat to 170.
LiquidSmoke June 12, 2012
The mango cream is so delicious, as is the puree that a little left over is a good thing. I always keep a can or two of canned mango (purchased at a local Indian grocery store) in my cupboard. If someone wanted to make this pie and couldn't get fresh, ripe mangoes the pie would be just as yummy. Or you can use the puree for my favorite one-minute dessert, mango puree over vanilla ice cream and ginger snaps.
jenniebgood May 10, 2012
This is a winner in every way - beautiful presentation and it just sounds so delicious!
wssmom May 10, 2012
This may the most beautiful yet!
I saw this on your beautiful blog, of course, but wanted to comment here too. This has finalist written all over it, girlfriend. Completely!!!
LeBec F. May 9, 2012
Well, if the photo weren't amazing enough (any food magazine would be thrilled to have it on the cover), you've created a lovely tart. I'm always happy to see at least two flavor and/or textural components in a sweets recipe, so your coconut is an admirable addition. One could do even more playing with this- ground nuts, other complementary flavors in the crust, base or topping! th you for the inspiration!
pauljoseph May 9, 2012
thank you for sharing this recipe
gingerroot May 9, 2012
What a stunning tart!! Sounds really amazing, sdebrango, especially with the coconut crust.
BlueKaleRoad May 9, 2012
Wow, just wow!
Beautiful, M. May 8, 2012
Incredible! Tartine should start selling this in their bakery :)
this is really beautiful!
Oui, C. May 8, 2012
Mango on mango....sounds perfect to me! It's awfully pretty too.
Madhuja May 5, 2012
This looks fabulous and I love how you added coconut to the pastry dough!