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!

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.

This recipe was created as part of my partnership with Imperial Sugar. You can find the recipe here.

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.