Mango Rose Tart
Where Tropical Sunshine Meets Garden Elegance: A Mango Rose Tart That Blooms on Your Plate
This stunning mango rose tart is proof that dessert can be a work of art. Buttery, crisp pastry cradles a silky-smooth creamy filling, while paper-thin slices of ripe mango are carefully arranged into delicate rose blooms that look almost too beautiful to eat—almost. The combination of sweet, fragrant mango with a hint of vanilla creates a flavor profile that’s both refreshing and indulgent, perfect for special occasions or whenever you want to treat yourself to something extraordinary. Whether you’re hosting a garden party, celebrating a milestone, or simply want to elevate your dessert game, this showstopper will have everyone reaching for their cameras before their forks.
Mango Rose Tart
Equipment
- Tart Pin
Ingredients
- 3 Fresh Mangoes
For Crust
- 4 Digestive Biscuits
- 100 gm Butter
For Filling
- 1 cup Heavy whipping cream
- 1/4 cup icing sugar
- 1 tsp vanilla essence
- 1/2 tsp lemon zest
- 1/4 tsp cinnamon powder
Instructions
- Soak mangoes for 10 minutes in chilled water.
- Crush digestive biscuits into fine crumbs. Pour into a bowl and add melted butter to it. Mix well and pour into a 7-inch removable bottom pan. Press crumbs to the base. Chill in the fridge for 30 minutes.
- In a bowl, add whipping cream and whip it while adding icing sugar. Add Vanilla essence, cinnamon powder and lemon zest to it. Do not overmix to prevent the cream from splitting. Chill in the fridge for 30 minutes.
- Meanwhile, peel the mangoes. Stand the mango on cutting board, stem-end down. Hold and cut long strips. Save small strips for the center part.
- Take out the Tart shell and the filling from fridge. Pour and layer the cream in the shell nicely and start arranging the longest mango strips from outer rim and work completely around until the mangoes circle around the entire crust and reach the center of the tart.
- Serve immediately or refrigerate.
Notes
- If you make the Tart ahead of the time of serving, just glaze the top with some icing sugar to prevent it from browning.
- Use the most fresh mangoes, not overly ripe.
- Garnish with mint leaves, any other fruits or even flowers.