Fresh, colorful, and bursting with juicy mango and a nutty pecan this mango pecan tart is a deliciously sweet easy fruit tart that is perfect for Spring & Summer!
What better way to finish off an excellent meal than with a stunning mango pecan tart? A perfectly crisp pecan tart topped with lightly sweetened mango filling, then finished off with heavenly diced mangos and pecans for crunch.
Festive enough for a holiday party or a summer cookout, this bright and creamy mango pecan tart is a snap to whip up and can easily be made in advance.
HOW TO MAKE MANGO PECAN TART
Pecan Crust: Our pecan crust is made by finely pulsing pecans in a food processor. You are looking for the texture of crumbly flour – the pecans when pulsed will release some of their natural oils, so your texture will feel moist. Combine remaining ingredients in a bowl and stir in butter.
For this recipe you can use an 8-inch tart pan or springform pan. I like to use the back of a measuring cup to tightly pack the crust into the pan, this will prevent the mango filling from leaking into the crust resulting in a soggy crust.
The crust will bake for 8 minutes. Place crust to the side to cool completely before adding your filling.
Filling: The filling/topping for our mango pecan tart comes together easily in one bowl. Room temperature cream cheese, yogurt, lime zest, sugar, mango juice, and vanilla extract. Mix thoroughly.
Spoon over pecan crust and chill for at least one hour before serving. When ready to serve garnish with lime slice (optional), dice mango and pecans.
The crust and filling can be made up to two days in advance. If making in advance keep crust chilled without adding filling, spoon filling over crust an hour before serving. Store filling in fridge, covered.
Mango Pecan Tart
Fresh, colorful, and bursting with juicy mango and a nutty pecan this mango pecan tart is a deliciously sweet easy fruit tart that is perfect for Spring & Summer!
Serves 8
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 1 hour 23 minutes
For Pecan Crust:
1 1/2 cups pecans
1/4 cup sugar
1 tablespoon flour
1 teaspoon salt
4 tablespoons butter, melted
Preheat oven to 350 degrees.
Place pecans in a food processor and pulse until pecans are coarsely ground. Mix ground pecans, sugar, flour, and salt until combined. Stir in melted butter, mixing until combined.
Press into an 8-inch tart pan. Bake for 8 minutes, remove from oven and cool completely.
For Mango Filling:
2 mangoes, peeled and finely diced
1 lime, finely sliced – optional
2 tablespoons pecans, finely chopped
4 ounces cream cheese, softened at room temperature
1/2 cup plain or Greek yogurt
1/2 teaspoon lime zest
2 tablespoons sugar
4 tablespoons mango juice
1 teaspoon vanilla extract
In a medium bowl, combine the cream cheese, yogurt, lime zest, sugar, mango juice, and vanilla extract. Mix thoroughly. Spoon mango filling over cooled tart crust. Chill for at least one hour before serving.
When ready to serve place lime slices over filling in a circular pattern and top with mango and garnish with pecans.
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