Mango Tarts

Whenever you make a pie, and have extra dough that you trim off, roll it out and cut out small circles. Put each circle of dough down into the bottom of a shallow tart or cupcake pan, and then freeze them. When the tiny tart crusts are frozen, then you can take them out of the pan and put them in a ziplock bag, suck out the air, and store in the freezer. Then when you have some fruit, meat, or any type of filling, you can put the frozen tart shells back into the tart pan,fill, and bake at 350 for about 15 minutes until brown.

To cube a mango, it is easiest to place it in your hand and peel off the top half of the skin. Run your knife lengthways in strips and then cut across the strips, going all the way down to the thick mango pit. Then the mango cubes will easily come off the pit.

Fill the tart shells with the cubed mango and sprinkle garam marsala which is a combination of cumin, coriander, turmeric, ginger, cardamom, cloves, black pepper… or you could use any spice you prefer. Sprinkle with a tiny bit of sugar and bake at 350 until brown.

mango tart 2

You can top it off with a bit of brandy if you like (optional, haha!)

mango tart 3

and serve with whipped cream

mango tart 1

6 thoughts on “Mango Tarts

  1. Pingback: Grassfood Recipe Page | grassfood.

    • My hubby loves indian food, the spices and mangos, but I rarely cook with them due to availability. Yummy! Mango Lassi with kefir is especially good.

  2. Awesome!!! I love the fact that the brandy is optional but the cream isn’t!!! What a good idea..never thought of baking mangoes like that! XX

    • Well, I can’t booze up my milkman this early in the day, before he has milked! 😉 City Market actually had organic mangoes yesterday. BTW, the little girl either ate all of your meringues or hid them! xoxo

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