Mango tartlets!

My last trip to Guimaras saw me coming home with three big boxes of mangoes and tons of ideas on what to do with them. I was thinking of creative and fun flavour pairings but in the end, I decided to go with the idea that would best show off the natural sweetness and the golden hued flesh of the mangoes best- I made mango tartlets!

My favourite way of arranging mangoes on tarts is to arrange them in a rose pattern. The skin is carefully peeled and discarded, and the mango cheek is then separated from the seed. Using a VERY sharp knife (a blunt knife would just bruise the mango and your rose pattern would not be defined), slice relatively thin slices of the flesh and then arrange them in a rose pattern starting from the center of the tart! But hey, who am I to dictate how everyone else should do it! cut them into cubes, scoop them out with a melon baller... whatever you want!

Mango tartlets (recipe adapted from

Makes 12


For the pastry

350g plain flour

pinch salt

125g unsalted cold butter, cut into small cubes

125g sugar

2 eggs, whole and 1 egg, yolk only

1 egg, yolk only, beaten for egg-wash

For crème pâtissière

500ml milk

1 lemon, zest only

1/2 orange, zest only

1 tsp vanilla extract

6  eggs, yolks only

120g sugar

50g plain flour

2 mangoes, sliced thinly 

1/2 cup mirror gel


For the pastry, preheat the oven to 190C

Lightly grease and flour 12 x 8cm tart tins

Stir the flour and salt together in a large mixing bowl. Add the butter into the flour and rub in the mixture with your fingertips until they resemble course breadcrumbs/ pea sized pebbles.

Add the sugar, mix together the eggs and egg yolk, and to the mixture. Gently mix with a spatula, until the dough comes together in a ball.

Lightly flour a work surface, tip the pastry ball out onto it, and knead until you have a smooth soft dough. Shape the pastry into a square, to make it easier to roll out.

Place the dough the fridge to chill for an hour minimum, preferably overnight.

Remove the pastry from the fridge and lightly flour a work surface. Roll out the pastry 2-3mm thick and line the 12 tins, leaving an overhang of pastry. Place some greaseproof paper over the top and fill with baking beans. Rest in the fridge for 30 minutes.

Once chilled, place the pastry tart cases on a baking sheet and cook for 15 minutes. Lift out the paper and beans, brush with beaten egg yolk, and place back in the oven for 8 minutes.

Remove from the oven and allow to cool for 15 minutes. Then trim the edges and lift out onto a cooling rack.


For the crème patissière, place the milk, orange and lemon zests and vanilla into a large saucepan and warm though.

Place the eggs, sugar and flour in a large mixing bowl and whisk until the colour changes and becomes pale. Gradually add the warm milk and vanilla to the egg mixture, whisk together, then return the mixture to the pan. Cook on a low heat until it the mixture thickens, then pour into a clean bowl. Place a layer or cling wrap on the mixture, to stop a skin forming.


To make up the mango tarts, spoon the crème patissière in a piping bag, and pipe into the pastry cases. Top the tarts with the sliced mangoes, in a circular pattern, starting from the center. 

Mix a tablespoon of water into the mirror gel until smooth. Using a brush, brush on the mirror gel on the mangoes to prevent discolouration from oxidation.