Green Mango Tart Recipe

Make crust

In a food processor, pulse 1.5 cups flour, 0.25 cup powdered sugar and 0.25 tsp salt to combine. Add 6 tbs cold cubed unsalted butter and pulse until mixture resembles coarse crumbs with pea-sized bits.

Add 1 egg yolk and 2 tbs ice water, pulse just until dough begins to come together. If dough is still dry, add up to 1 tbs more ice water, 1 tsp at a time.

Turn dough onto lightly floured surface, press into a disk, wrap in plastic and chill in refrigerator for at least 30 minutes (up to 2 hours).

Preheat oven to 375°F (190°C). Roll chilled dough to about 1/8-inch thickness and fit into a 9-inch tart pan with removable bottom. Trim excess and flute edges. Prick bottom lightly with a fork.

Line tart shell with parchment and fill with pie weights or dried beans. Blind-bake for 15 minutes. Remove weights and parchment and bake another 8–10 minutes until golden and set. Cool on rack. Reduce oven to 325°F (160°C) if you prefer to set filling in oven (not required for this filling).

Prepare mango purée

Place 2 cups peeled, pitted green mango flesh in a blender or food processor and purée until smooth. Measure about 1 1/4 cups purée; if more, you can reserve a little for garnish.

In a small saucepan over medium heat, combine 0.5 cup granulated sugar with 2 tbs water and 2 tbs lime juice. Stir until sugar dissolves and mixture warms—do not boil vigorously.

In a small bowl, whisk 1 tbs cornstarch with 1–2 tbs of the warm sugar-lime liquid to make a slurry, then whisk slurry back into the saucepan. Bring to a gentle simmer and cook 1 minute to thicken.

Stir the mango purée into the saucepan, add 1 tbs unsalted butter, 1 tsp lime zest and a pinch of salt. Simmer very gently 2–3 minutes until mixture is glossy and slightly thickened. Taste and adjust sweetness with more sugar or lime juice if needed. Remove from heat and cool to room temperature; it will thicken further as it cools.

Pour cooled mango filling into baked tart shell, smoothing the top. Chill in refrigerator 1–2 hours until set.

Toast and grind sticky rice

Heat a small dry skillet over medium heat. Add 1/4 cup glutinous rice in an even layer and toast, stirring frequently, until grains turn pale golden and smell nutty, 4–6 minutes. Watch carefully to avoid burning. Remove from heat and let cool completely.

When cool, transfer toasted rice to a spice grinder or mortar and pestle and grind to a coarse powder (not flour—aim for sandy texture). Reserve 2 tsp ground rice for garnish and the remainder for infusing.

Infuse cream and whip

In a small saucepan, warm 1 cup heavy cream with the coarse toasted rice over low heat until it reaches a bare simmer (do not boil). Remove from heat, cover and steep 15–20 minutes to infuse flavor. Strain cream through a fine mesh sieve lined with cheesecloth into a bowl, pressing to extract as much flavor as possible; discard solids.

Chill the strained cream until cold (place bowl over ice or refrigerate ~20–30 minutes). Once cold, add 2 tsp powdered sugar, 0.5 tsp vanilla extract and 1/8 tsp salt, then whip to soft peaks with a hand mixer or whisk. Taste and add more powdered sugar if you want sweeter cream. Pipe or dollop onto chilled tart just before serving.

When tart filling is set, spread or pipe toasted sticky rice whipped cream over the tart in small mounds or a ring, leaving center visible if desired.

Top with thin mango slices or small cubes (0.5 cup) arranged decoratively. Sprinkle reserved 2 tsp ground toasted sticky rice over the cream and mango for crunch and aroma.

Finish with 1 tsp fresh lime zest scattered lightly and optional micro herbs. Chill 10–15 minutes to let garnish settle, then serve. Keep leftovers refrigerated up to 2 days.