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Mango Tarts

A healthy recipe made with wheat flour, jaggery powder and mango puree.

Prep Time 30 minutes
Cook Time 10 minutes
Servings 8 Tarts


For Tart Shells (My Cup Measures 240 ml)

  • 1 Cup (130 g) Wheat Flour
  • 1/4 Cup Jaggery Powder
  • 60 g Butter
  • 4 to 5 Tablespoon (Approx) Chilled Water

For Mango Cream Filling

  • 2 Cups Chopped Mangoes
  • 1 Teaspoon Honey Optional


Preparation Of Mango Cream

  1. First of all, chop mangoes and throw them in the freezer. Yes, in the freezer, as we need frozen mangoes.

To Make Tart Shells

  1. Now, to make tarts, take wheat flour in a bowl.
  2. Add jaggery powder and mix thoroughly by breaking lumps of jaggery if any.
  3. Roughly cut cold butter and add it in the flour.
  4. Rub the flour and butter together so that it resembles breadcrumbs. This is done so that fat is evenly distributed in the flour.
  5. Now, add chilled water, very little at a time, and form a soft dough.
  6. Wrap it in cling film and keep it in the refrigerator for at least 30 minutes.  You can always keep it longer, say for a day or so. If in a hurry then keep in the freezer for 15 minutes.
  7. Now the dough is ready for making shortcrust pastry, that is, tarts or pies.
  8. Start preheating the oven. Preheat it for 10 minutes at 200 degrees C
  9. Take the tart shell and grease it with oil or butter.
  10. Now, divide the dough into equal portions.
  11. Roll out one portion and line the tart shell. Roll it slightly bigger than the shell. You will be able to roll it easily without using oil or flour. Keep it of 1/4"thickness. Too thin will tear while pressing in the shell and if thick then it will not taste good. Keep it on the tart and start pressing it inside so that it takes the shape of the shell.
  12. Or keep little dough in the mould and press it all over inside the mould.
  13. Trim off extra dough and mix it in the remaining dough. Look at the pics below for better understanding.
  14. Line all the tart shells like this. Any additional dough can be easily kept in the refrigerator.
  15. Either fill the shells with kidney beans or prick lightly with a fork.
  16. Bake these shells for 15 to 20 minutes till edges turn light brown.
  17. Remove from the oven. When slightly cool, remove the tarts from the shells. Keep these on a wire rack to prevent getting soggy from underneath.

To Make Mango Cream

  1. At the time of serving or little earlier, take out the frozen mangoes. Put them in the food processor and puree them. You will get a thick creamy mango pudding. Add little honey depending on the sweetness of mangoes.

  2. Mango Cream is ready.


  1. Fill this mango cream pudding in tart shells.

  2. Keep in the refrigerator for an hour or so.

  3. Serve with love.

Recipe Notes

  1. Chop small pieces of mangoes as this eases the blending process when put in the processor.
  2. Take cold butter and cold water only for kneading.
  3. Instead of food processor if you want to use the blender then keep the frozen mangoes on the kitchen counter for about 10 minutes and then puree it.
  4. For filling, you can use mango yogurt or mango ice cream also.