We have just a few days until the official start of Summer! Summertime makes me think beach trips, barbeques, and tropical flavors. I had a hunch that mango would work with chocolate, and I got to work! The result: this Chocolate Mango Tart!
This Chocolate Mango Tart is a chocolate pastry crust that's brushed with melted chocolate before being filled with mango curd and topped with freshly whipped cream and cocoa nibs! Oh, and the prettiest chocolate leaves ever!
This recipe calls for a 9\" tart pan with removable bottom, like this one here. I like lighter color pans (as opposed to the darker, nonstick pans) because the crust browns more slowly.
You've done all the hard work--now you just need to assemble your tart! I brushed melted chocolate on the inside of the cooled crust. This chocolate will both add flavor and protect the crust from getting soggy too fast (I still recommend waiting to assemble the tart until as close to serving time as possible). Add the chilled mango curd, top with freshly whipped cream and your choice of garnish, and you're ready to eat!!
I'm super happy with how this recipe turned out! I had a hunch about chocolate + mango and about those chocolate leaves, and both paid off! This one is definitely going to be on my list of tried-and-true Summer desserts from now on!
This 2-layered summery mango pie combines a healthy pie crust with a light and creamy dairy-free mango cream filling, all topped off with a fruity jelly. The mango tart is gluten-free, dairy-free, egg-free, refined-sugar-free, and vegan!
What I love to do with recipes, especially desserts, is add a flavor component that enhances the flavor of the main ingredient. This is also true for my Chocolate Espresso Mousse. Coffee flavor, or in this case, espresso, enhances the flavor of chocolate. Just like this recipe. You can see the flecks of orange zest in the picture below. The edible flowers I used for decoration are pansies.
There is no gelatin in the recipe, I just refer to it in regards to the texture. I have never used cast iron for a tart when using a Graham cracker crust because I feel a pan with a removable bottom makes it easier to remove the tart. If you do use cast iron, it will probably bake faster than a regular pan so I would keep an eye on the crust. I hope this helps and enjoy
Ataulfo mangos are the best ones to use for this recipe. This type of mango has a flattened oval shape, firm yellow flesh and a soft, sweet inner pulp with few fibers that makes it ideal for smoothies, mango margaritas and desserts.
So, go ahead, buy a big box of fresh mangos and celebrate mango season by making a few mango recipes at the same time. You can whip up some mango pulp for this recipe and then use the extra fruit for Mango Coconut Panna Cotta and Mango Black Bean Salsa.
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For multiple years now, this coconut mango pie has won my friend's very competitive, family pie-making contest at Thanksgiving. I shared it with her a few years back and now it holds its place as the best pie she has ever made!
There's nothing like that crispy, tropical flavor in your mouth. I love graham cracker crusts, but wanted the coconut flavor to pair with my mango filling, so adding a little toasted coconut was the perfect touch.
The smooth mango pie filling is reminiscent of key lime pie, with a creamy but intense fruity flavor. As in a key lime pie, I use the richness and sugary flavor of sweetened condensed milk to create the filling.
As noted in the recipe, you can make your own puree in a pinch by blending fresh or frozen mango with a little water, then straining it through a fine-mesh sieve. The flavor may not be as intense as the concentrated store-bought purees. You can add a little extra lime juice to pump up the flavor.
These baked custards can often feel curdled on your tongue if the recipe isn't just perfect. Using sweetened condensed milk helps this baked filling stay silky smooth and even dense, just like I love it!
I just made this and the only sweetened condensed milk we had on hand was caramel flavored. I thought it was going to turn out way too sweet but it was actually amazing! I can't wait to try it again with the regular sweetened condensed milk. I'm so happy to have found a new and unique dessert recipe!
Samantha that sounds amazing!! I absolutely love when people adjust my recipes to be their own. That was a great idea and innovation. Yes! Let me know what you think when you make it with regular sweetened condensed milk. Until then, I may just have to try the caramel flavor!
I made this for Christmas 2018 with a few changes. I live on a small Caribbean Island and the stores were out of graham crackers, digestive crackers, and even the pre made graham pie crusts. So I bought very high end English shortbread with a high butter content I used 2 packages and figured 3 small cookies for each of graham cracker (36) and then added my own cinnamon, cayenne, honey coated coconut that I made from my tree and added it to my blender and then added to my crushed shortbread and unsalted butter. It was outstanding and followed all directions of the graham cracker crust. I made the crust 1 day ahead. I also added my own mango puree (mangoes from my mango graham tree). My topping was the Yoplait brand OUI Greekk Yogurt flavor Mango. Oh my G-d it was to die for, my guests devoured it and me too. Although I never tried the Graham Cracker crust You must try the shortbread crust
Let the pie crust cool off completely after the blind baking beans and parchment paper are removed. Meanwhile create the filling. Tessel wanted a mango puree, but for a more firm pie you can use pieces of mango.
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If you need a go-to pie recipe for the summer, this Creamy Mango Pie is IT. A homemade graham cracker crust is topped with a fresh mango custard filling, pillowy whipped cream and toasted flaked coconut for the ultimate dessert worthy of any occasion.
Calling all cream pie lovers! You + this creamy mango pie = MFEO. A graham cracker crust is topped with mango custard, a mountain of fresh whipped cream and toasted coconut flakes for the best pie of your summer.
Halls, Thanks for the feedback! It does help to use very ripe mangoes, or even frozen and thawed mangoes, to make sure you get the most flavor possible. I love to use the containers of pre-sliced mango from my grocery store, since I know those are always ripe.
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Place cup of the mango puree in a small saucepan. Heat over medium-low until warmed just to body temperature, stirring often and making sure not to let it boil. Pour the warmed puree over the gelatin mixture and whisk until evenly blended (the gelatin should fully dissolve into the mango.) Gradually whisk in the remaining mango puree.
Use a spoon or rubber spatula to beat the cream cheese in a small bowl until soft and smooth. Add the softened cream cheese to the bowl with the mango puree along with the pinch of salt. Blend with an immersion blender until very smooth, scraping the sides and bottom of the bowl as needed. Use a spatula to fold about a quarter of the mango mixture into the whipped cream, then fold all of the cream into the mango mixture in the larger bowl until smooth and evenly combined.
Mix mango with 2 tsp. sugar. Let macerate for 30 minutes. Place white chocolate in a metal bowl set over a saucepan of simmering water and stir until melted. Remove from heat and whisk until smooth. Let cool slightly. Gradually whisk in yogurt. Divide mixture between 2 small bowls.
Divide mango among 4 Old Fashioned glasses. Make a well in green yogurt mixture and pour white yogurt mixture into center. Fold once or twice, just enough to create swirls. Spoon over mango, dividing equally.
To prepare filling: Puree mango in a food processor until smooth. Strain through a fine-mesh sieve to remove any fibrous bits. Return the puree to the food processor and add yogurt, cream cheese, honey, lime zest and juice, cardamom and salt. Puree until very smooth. Scrape the filling into the cooled crust.
As summer draws ever closer, our appetite for fresh fruit gets bigger and bigger. All of a sudden, rich and heavy cakes seem to lose their appeal, but we'll never say no to pie! We're betting on the bold flavors that strawberries and mangoes bring to the table and making use of their bright colors by turning them into delicious jams to create a delicious swirling spiral. Naturally, no pie would be complete without buttercream frosting, so we added that to the mix as well. This strawberry mango chocolate pie is perfect for a picnic on a warm summer's day, but it also works anytime and anywhere!
1. First prepare the chocolate pastry dough. Add the flour, cocoa powder, butter, salt, sugar, egg, and cold water to a mixing bowl and use your hands to knead everything into a smooth dough. Wrap the dough in plastic wrap and refrigerate for 1 hour. In the meantime, you can start on the filling. Peel a mango, cut it into small cubes, add the sugar and corn starch, and mix well. 153554b96e