Mango Tart with Lime

Mango is the perfect fruit but it rarely crosses my mind to enjoy it any other way than with my bare hands over the kitchen sink. I do like a good mango lassi on occasions but there are so many other possibilities from compote and chutneys to more savory preparations. Today I used them in the same way I would for a tarte fine aux pommes, on a circle of puff pastry with a purée of the fruit underneath the thin slices of mangoes, brushed with butter and sprinkled with sugar. The baking concentrates the flavors, the mangoes become incredibly luscious and literally melt into the caramelized crust, a lime syrup is brushed on top while still warm with a dusting of lime zest to finish it off. If I had to rate this dessert on a deliciousness scale from 1 to 10 this would definitely be a 11.

The success of this recipe almost entirely depends on the quality of the fruit. I used perfectly ripe (the skin starts to wrinkle) Ataulfo mangoes from Mexico which are flooding the markets right now if you’re living in the US. They are also known as Champagne, Honey or Manila mangoes. The flesh is velvety smooth, with almost no fibrous texture and a wafer-thin pit. I would pick them other the Tommy Atkins kind any day. If you don’t count the 35 minutes baking time this can be assembled in 10 minutes or less and taste like you worked on it all day. Enjoy!

  • Mango Tart with Lime

  • Serves 2 to 4
    • For the mango tart:
    • One 8-inch round of high-quality puff pastry
    • 4 to 5 ripe mangoes (preferably Ataulfo, Champagne, Manila)
    • 4 tablespoons butter, melted
    • 1/3 cup sugar, plus extra for sprinkling
    • 1/2 cup water
    • 1 lime
    • For the mango tart with lime:
    • Preheat oven to 375’F. Cut the ends of the mangoes and peel them by running a small sharp knife underneath the skin. Slice each half along the pit and reserve on a plate. Cut the remaining flesh around the pit and chop roughly.
    • Place the chopped mango in a small saucepan with 2 or 3 tablespoons of water and a sprinkle of sugar and cook over medium heat until very soft and most of the liquid has evaporated. Blend in a food processor to make a smooth puree. Cool.
    • Place the round of puff pastry on a baking tray lined with a silpat or parchment paper. Prick with a fork all over except for a 1/4-inch border. Spread out a thin layer of the cooled mango compote on top of the pastry but keep the 1/4-inch border. Slice the mango halves and overlap them in a fan pattern on top of the mango compote leaving the border intact. Brush the mango slices with the melted butter and sprinkle with sugar. Place the tray in the hot oven and bake for 35 minutes, or until the pastry is puffed around the edges, golden brown and caramelized.
    • Meanwhile place the sugar and water in a small saucepan and bring to a boil to make a syrup. Squeeze half the lime in the sugar syrup. Brush the hot lime syrup over the mango tart and grate some lime zest all over it using a microplane grater. Serve warm or at room temperature.
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  • Chill

    You make it all seem so easy! I collect recipes that never seem to get made. lol  And that looks delicious!

  • Fabiola

    It’s funny… We just tweeted about this, then I really read the whole post. I will be visiting my Mama for her birthday later this week. We both have an affinity for mangoes, lime, but most of all a good dessert. Hence me studying pastry. Anyhow, I cannot wait to share this with her, I think it will be the perfect little birthday treat. I am so excited! And to top it off she lives in California where you can get the best mangoes!
    Stunning photos by the way:)

  • BigFatBaker

    Wow this looks and sounds fabulous. I love a good mango with a squeeze of lime – but like you hardly think to do much but shove in my mouth! Can’t wait to try this. NOM!

  • Anonymous

    I love mangoes.   This looks like a fabulous dessert.  And pretty easy to make — now that you’ve figured it out and written the recipe so well.  This is genius.  And thanks for the mango tips — I didn’t know that the skin started to wrinkle when they were perfectly ripe.  Wonderful post – thanks.

  • vanillasugarblog

    gorgeous zenman. it’s all about slicing those perfecting then layering them just right.  avoir une bonne nuit!

  • Getgoin

    This will be made and soon!  Believe it or not, I get the best champagne mangoes from our local .99 store (2 for .99).  I truly CANNOT WAIT!!!!  Thank you, thank you!

  • Haumea

    Onolicious Stephane!!!! I will make this tomorrow and use Stevia this way I can have it. 

  • PolaM

    This tart looks delicious! I have to try it!

  • Katarina Saarinen

    What a beautiful tart and great to add lime syrup!

  • Tya @ Note Etc.

    wow… Awesome mango tart, that looks dying delicious too… I love it!


  • Anonymous

    I was just talking to myself yesterday it’s time to buy some mangoes because they were everywhere nowadays then I found your gorgeous mango tart recipe! It looks amazing and I am sure it tastes even better. Will try it out soon! Thanks for sharing!

  • Jeannie

    That’s so bright and beautiful! Yummy too I bet!

  • sara

    This tart looks amazing – yum!  So tasty, what a great dessert. And so gorgeous! :)

  • Philo

    Elle est magnifique ta tarte

  • Matt @ RecipeLion

    This recipe look great! I would love it if you linked up this post to my springtime recipes blog hop for a chance to win a “Top Chef” cookbook:

  • Mycreativeflavors

    Hi There, Congratulations for being on top 9 !!!!!!
    The mango tart is looking so  vibrant n delightful. A very well made post with beautiful pictures.Loved it. I’ve bookmarked this special  recipe of urs and  wud love to give it a shot asap. Have a wonderful week ahead. Thanks & Regards, Sonia !!!

  • Natascha Kessler Demetrius

    The tart looks divine! Simple, easy and elegant! The perfect way to end a meal. Thank you for inspiring me with the beautiful photography.

  • Charlie

    Simply Beautiful!


  • maria tomato

    Delicious and beautiful. Fantastic presentation!

  • windy_geneva

    i just love your blog. don’t know why i haven’t visited it in so long…. thank you!

  • Ridwan

    mango is my favorite fruits,looks so exotic and yummy,i will mark this recipe,thanks for sharing !!

  • Anonymous

    It is easy! :) I do too, but it’s still good to collect them. 

  • Anonymous

    Thanks! I hope you enjoy it!

  • Anonymous

    Thanks, Fabiola! I hope both you and your Mama enjoys it. Let me know how it goes! 

  • Anonymous

    Thanks, John. Really easy and delicious. Let me know if you try it. 

  • Anonymous

    Slicing them perfectly is easy for people with OCD. 😛

  • Anonymous

    Go and buy a whole case! Enjoy! :)

  • Anonymous

    Mango and lime goes so well together! 

  • Anonymous

    Go for it! :)

  • Anonymous

    Oh, I’m sure you will love it. The great thing is that with ripe mangoes you can keep the sugar (or stevia) amounts really low. 

  • Anonymous

    Thanks! Come back and let me know how you like it! 

  • Anonymous

    Thank you, Tya!

  • Anonymous

    Thank you, Sara!

  • Anonymous

    Merci, Philo! :)

  • Anonymous

    It’s sure to brighten your day! 

  • Anonymous

    Thanks, Sonia. Glad you bookmarked it. Enjoy!

  • Anonymous

    I’m glad you enjoyed it. Thank you!

  • Anonymous

    No problem! Enjoy!

  • Anonymous

    Where have you been!? Let me guess? Geneva? :)

  • Anonymous

    I’ll pass this time but thank you!

  • Anonymous

    Thanks, Charlie!

  • Anonymous

    Thank you, Maria!

  • Chris Chang

    I’m hungry and now I’m salivating. The thought of eating sweet mangoes is killing me because I have no mangoes.

    I love the idea of the addition of lime syrup and zest, sounds like it would work really well with the mango.  Maybe next time I have some guests over, I’ll bust this one out 😀 Thanks Zen!

  • Frank Fariello

    Mangos really are the perfect fruit—but sloppy to eat! I am very impressed by your ability to slice them so precisely. 

  • mjskit

    This tart looks fabulous and I especially love it that it’s just mango!  Even though I’m not a bake, I think I can bake this and I will bake this! YUM!

  • Colloquial Cook

    Ca me rappelle la mangue en petits dés avec du riz au lait dans les rues de Williamsburg à la recherche du grand pig-off :-) you can’t beat that kind of memories.

  • Cookingrookie

    This must be delicious!

  • Mica Ivealis

    Wow. I can’t wait to get my hands on some good mangoes here. I wonder if I can find those kinds here in Australia.

  • Umnia

    Hi ,

    I just came across this and am about to make it over the weekend. For some reason everyone I know has been discouraging me to use puff pastry and are recommending short crust instead….what do you think?