Mango Cheese Tart

    50 minutes

    This yummy tart with mango, cream cheese and topped with blueberries was my mum's recipe. Serve chilled for a great summer dessert.

    26 people made this

    Serves: 8 

    • 1 1/2 cups (185g) plain flour
    • 1/2 cup (90g) icing sugar
    • 1/2 tablespoon butter
    • 2 egg yolks
    • 2 tablespoons water
    • 250g cream cheese, softened
    • 1/2 cup (125g) white sugar
    • 2 mangoes, peeled, seeded and diced
    • 2 tablespoons lemon juice
    • 2 cups blueberries
    • 1/3 cup (60g) icing sugar for dusting

    Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C.
    2. Sift flour and 1/2 cup icing sugar into a large bowl. Rub in butter between finger tips until mixture resembles coarse crumbs.
    3. Mix in egg yolks with enough water to form a ball. Knead gently on a lightly floured surface until smooth.
    4. Roll out to line a 20cm tart tin. Bake in preheated oven for about 20 minutes or until pastry is golden. Allow to cool.
    5. In a large bowl combine cheese, 1/2 cup sugar, mangoes and lemon juice. Beat until mixture is fairly smooth but still has chunks of mangoes.
    6. Spread into baked pastry shell and top with blueberries. Dust lightly with icing sugar before serving.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (17)


    It seemed obvious to me that the 1/2 tablespoon of butter is a typo. 1/2 cup of butter makes a beautiful crust. I made this for a pot luck, and it was a hit! I almost didn't want to tell people how easy it was. More fun to let them think I spent hours and hours making it.  -  29 Apr 2006  (Review from Allrecipes USA and Canada)


    This recipe was so exquisite! Thank you for sharing. I used nectarines instead of mangos as the mangos at the store were looking pretty sorry. It turned out great with nectarines too. This was easy to make and absolutely delicious. It looks elegant too. My boyfriend and I couldn't stop eating it.  -  15 Mar 2002  (Review from Allrecipes USA and Canada)


    It was incredibly simple to make and absolutely delicious. One suggestion: chill for at least 2-3 hours before serving for best results.  -  18 Aug 2002  (Review from Allrecipes USA and Canada)