This tropical and delicious mango tart is made with a crunchy biscoff crust, creamy mango-lime filling, whipped cream, and fresh mangoes on top. It's easy to make and perfect for mango season!
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Why you'll love this recipe
- Crunchy biscoff crust. I love not fussing with tart dough that you have to roll out so this simple cookie crust is the easiest kind of tart crust you can make.
- Creamy mango tart filling. The filling tastes like a mango-flavoured custard but it's easier to make.
- Easy to make. Did I mention this yet? The hardest part is waiting for the tart to set in the fridge.
- Decoration possibilities. The top of the tart is a blank canvas for you to decorate as you like. Keep it simple or go a little crazy with the whipped cream and mangoes like I did.
Tools
- 9" fluted tart pan - This tart is scaled for a 9" tart pan with a 1" depth. Use a tart pan with a removable bottom to easily remove your tart from it.
- Rolling pin (optional) - This is for crushing the biscoff cookies for the crust. You can also any other hard object to smack the cookies like a water bottle or crush the cookies with a food processor if you have one.
- Blender - You'll need a blender to puree the mangoes for the tart filling.
- Electric hand mixerย (optional) - You'll need a hand mixer or a whisk to make the fresh whipped cream. I always grab my hand mixer for this because it makes the process easy and quick but you can make this whole recipe with just a whisk and some arm strength if that's all you have.
- Piping bag - For piping the whipped cream design on top of the tart. If you want to just pile the whipped cream on top of the tart, you can skip this!
- Piping tips - I used a Wilton 125 petal tip and Wilton 6B open star tip for my design.
Ingredient notes
As always, the fullย recipe cardย with ingredient amounts and instructions is at the bottom of this post! Keep reading for more details on each ingredient or skip ahead to theย recipe.
- Biscoff cookies -ย For the simple tart crust with a spiced biscoff flavour. You can substitute this with graham crackers, speculoos, or another similar crunchy biscuit.
- Unsalted butter -ย Melted butter holds the crust together.
- Shredded coconut - This adds a bit of texture to the tart crust and the coconut flavour pairs well with the mangoes.
- Mangoes -ย Use fresh and ripe mangoes for the strongest mango flavour. I always prefer Ataulfo mangoes because they're sweet and not as fibrous as other mango varieties. You'll need about two mangoes for the filling and one to decorate the top of the tart.
- Eggs - Gives the mango tart filling structure and holds it all together after being baked, similar to a custard but easier.
- Sweetened condensed milk -ย Gives the mango filling sweetness and also thickens it more than regular granulated sugar so that it sets firmly.
- Salt
- Lime - A bit of lime juice gives this tart a bit of acidity and boosts the tropical flavour.
- Whipping cream -ย For the top of the tart. Use the whipping cream cold, straight from the fridge. Cold whipping cream whips up faster.
- Powdered sugar
- Vanilla extract
How to make a mango tart
Make the biscoff crust
Crush biscoff -ย Place biscoff cookies in a ziploc bag. Smack the cookies with a rolling pin until they're finely crushed. Pour the biscoff crumbs into a small bowl.
Mix crumb mixture -ย Add shredded coconut and melted butter. Stir until the crumbs are saturated and the mixture resembles wet sand.
Press crust into pan -ย Transfer the crumb mixture to a 9" fluted tart pan with a removable bottom. Spread them out evenly and use the flat bottom of a measuring cup to firmly press the mixture into a flat layer on the bottom of the pan and up the sides of the pan. Firmly press the crust into all the grooves, removing some from one area and adding it to any thinner areas.
Chill -ย Chill the crust in the fridge while you make the filling.
Make the mango filling
Prep -ย Preheat oven to 350ยฐF.
Blend mangoes -ย Add the mango chunks to a blender. Blend until smooth and pureed. Set aside.
Whisk -ย In a large mixing bowl, whisk the eggs for a few seconds until they're combined. Add the mango puree, condensed milk, salt, and lime juice. Whisk together until combined and smooth.
Fill crust -ย Pour the filling into the crust. Smooth the top of the filling with a spatula.
Bake -ย Place the tart pan on top of a baking tray or baking sheet to make it easier to transfer to and from the oven and to catch any excess liquid that may seep out of the tart during baking. Bake tart for 20-25 minutes or until the edges of the filling are set but the middle is still jiggly. Let the tart cool completely on a wire rack before transferring it to the fridge to chill overnight.
Decorate the tart
Whip cream -ย To a medium bowl, add whipping cream, powdered sugar, and vanilla extract. Use an electric hand mixer or whisk to beat the cream on low-medium speed until it becomes stiff peaks. Transfer the whipped cream to a piping bag fitted with a piping tip of your choice.
Unmold tart -ย Remove the outer ring of the tart pan by placing the pan on top of a small cup and gently pulling the outer ring downwards. Slide an offset spatula between the tart and the bottom of the pan to release the tart. Transfer the tart to a serving plate.
Mango slices -ย Arrange the sliced mangoes on top of the tart by gently fanning out the slices in a wavy pattern.
Pipe cream -ย Pipe squiggles of whipped cream in the empty spaces around the mangoes. Finish with a sprinkle of lime zest over the whole tart.
Storage
This mango tart can be stored in an airtight container or covered in the fridge for up to 5 days.
Freezing
Leftovers can be frozen in an airtight container or wrapped in plastic wrap for up to 1 month. If wrapping with plastic wrap, freeze the start slices on a plate uncovered for about 1 hour until it's firm to the touch before wrapping in plastic wrap.
Thaw in the fridge overnight before eating.
Frequently asked questions
Yes, you can use frozen mangoes. Thaw them for 1-2 hours and discard any excess water before using. Frozen mangoes can be hit or miss when it comes to ripeness so use fresh mangoes if you can for the best flavour and sweetness.
Yes, you can replace the biscoff cookies with graham crackers, speculoos, gingersnaps, or most other crunchy biscuits. If you're using graham crackers, you can add a bit of spiced flavour by adding a teaspoon of ground cinnamon if you like.
More mango dessert recipes to try
Recipe
Mango Tart (with biscoff crust)
Equipment
- 1 Rolling Pin, optional
- 1 blender
- 1 electric hand mixer, optional
Ingredientsย ย
Crust
- 200 g biscoff cookies, about 24 cookies
- 100 g unsalted butter, melted
- 30 g shredded coconut
Filling
- 450 g mango chunks, about 2 medium mangoes
- 2 large eggs
- 1 can sweetened condensed milk, (14 oz/300mL)
- ยฝ teaspoon salt
- juice of 1 lime
Toppings
- 150 g whipping cream, cold
- 1 tablespoon powdered sugar
- ยฝ teaspoon vanilla extract
- 1 ripe mango, halved lengthwise and thinly sliced
- lime zest
Instructionsย
Crust
- Crush biscoff: Place biscoff cookies in a ziploc bag. Smack the cookies with a rolling pin until they're finely crushed. Pour the biscoff crumbs into a small bowl.
- Mix crumb mixture: Add shredded coconut and melted butter. Stir until the crumbs are saturated and the mixture resembles wet sand.
- Press crust into pan: Transfer the crumb mixture to a 9" fluted tart pan with a removable bottom. Spread them out evenly and use the flat bottom of a measuring cup to firmly press the mixture into a flat layer on the bottom of the pan and up the sides of the pan. Firmly press the crust into all the grooves, removing some from one area and adding it to any thinner areas.
- Chill: Chill the crust in the fridge while you make the filling.
Filling
- Prep: Preheat oven to 350ยฐF.
- Blend mangoes: Add the mango chunks to a blender. Blend until smooth and pureed. Set aside.
- Whisk: In a large mixing bowl, whisk the eggs for a few seconds until they're combined. Add the mango puree, condensed milk, salt, and lime juice. Whisk together until combined and smooth.
- Fill crust: Pour the filling into the crust. Smooth the top of the filling with a spatula.
- Bake: Place the tart pan on top of a baking tray or baking sheet to make it easier to transfer to and from the oven and to catch any excess liquid that may seep out of the tart during baking. Bake tart for 20-25 minutes or until the edges of the filling are set but the middle is still jiggly. Let the tart cool completely on a wire rack before transferring it to the fridge to chill overnight.
Toppings
- Whip cream: To a medium bowl, add whipping cream, powdered sugar, and vanilla extract. Use an electric hand mixer or whisk to beat the cream on low-medium speed until it becomes stiff peaks. Transfer the whipped cream to a piping bag fitted with a piping tip of your choice.
- Unmold tart: Remove the outer ring of the tart pan by placing the pan on top of a small cup and gently pulling the outer ring downwards. Slide an offset spatula between the tart and the bottom of the pan to release the tart. Transfer the tart to a serving plate.
- Mango slices: Arrange the sliced mangoes on top of the tart by gently fanning out the slices in a wavy pattern.
- Pipe cream: Pipe squiggles of whipped cream in the empty spaces around the mangoes. Finish with a sprinkle of lime zest over the whole tart.
Su says
What should be the baking degree?
Monica says
Hi there,
For the tart filling, are the mangoes supposed to be fresh or frozen? Doesn't matter?
Thank you!
Gail Ng says
I would recommend fresh mangoes because they're sweeter and have a stronger flavour but frozen can also work. Defrost them and drain the excess water before using them!
Jenny says
How do I keep the mangos from browning/oxidizing if Iโm not serving it right away?
Vicky says
Hii, can I use apple mangoes?
Anonymous says
Can I omit the shredded coconut in the base and replace with extra cookies?
Sarah says
Hi Gail, I tried making the tart. Everything was great including the taste. However, the filling didnโt set even after baking longer than the recipe called for and being in the fridge for close to 24 hours.
The filling became runny. Do you know what may have happened? A friend mentioned that a setting agent like gelatin would have been required.
Would love to hear what you think what could have been done.
Thank you!
Gail Ng says
Hi, I just saw your other comment. Did you omit the condensed milk or replace it with something else? I've heard anything other than condensed milk will not set properly in fillings like this. The eggs + condensed milk + acid from the lime juice/mangoes act as the setting agent like in some lemon tarts and pumpkin pie and doesn't need gelatin.
Otherwise, the only things I can think of that would prevent the filling from setting are exceptionally juicy mangoes that added too much liquid to the filling or eggs that were smaller than large eggs. To salvage a runny tart, I would freeze it and eat it like a partially frozen ice cream cake!
Jenny says
Hi!
Just wondering if I can substitute lemon juice for lime?
Thanks!
Gail Ng says
That would be fine!
Sarah says
Hi, I have another question! Where I live, there isn't Graham crackers or Biscoff. Can I use Digestive biscuits as a substitute for the base of the tart?
Gail Ng says
Yes, you can!
Sarah says
Hi, is it possible to omit the condensed milk and just use mango puree? Or if that's not possible, can I substitute the condensed milk for coconut milk?
Sasha M says
If it's cause you're non-dairy, they have coconut condensed milk if that helps
Anonymous says
Hi! Can i not put any coconut ?