Fluffy tart with caramelized mango

Aromatic, light, and irresistibly delicious—this tart combines the sweetness of caramelized mango with a soft, semi-moist dough that melts in your mouth. Its fine, airy texture makes each bite a delight. Made with just a few simple ingredients, it’s an easy dessert that delivers impressive results every time. Perfect for any occasion, and sure to become a favorite!

Ingredients: (For a 26 cm diameter tray – 10 servings)

• 3 large eggs
• one large ripe mango (mine weighed 370 grams)
• grated zest from one lemon
• 7 tablespoons yogurt
• 120 ml milk
• 150 g melted butter
• 150 g sugar
• 150 ml water
• 300 g flour
• 2 sachets vanilla sugar
• 15 g baking powder
• vanilla essence

Preparation:

Line a springform or tart pan with baking paper. In a saucepan, combine 150 g of sugar and 150 ml of water. Place over low heat and stir continuously until the sugar caramelizes to your desired consistency—this should take around 15 to 18 minutes.

Once the caramel is ready, carefully pour it into the prepared pan. Tilt the pan in circular motions to evenly coat the bottom and slightly up the sides. Be sure to wear oven gloves during this step, as both the caramel and the pan will be extremely hot and can cause burns quickly.

Peel the mango and slice it into thin, even pieces using a sharp knife.

Once finished, arrange the mango slices side by side on a tray and gently blot them with a paper towel to absorb any excess juice. Then, carefully place the slices on top of the caramel in the pan, arranging them in a circular pattern.

Once done, set the tray aside and preheat the oven to 190°C.

In a bowl, combine the melted butter, flour, yogurt, vanilla sugar, and vanilla essence. Mix everything thoroughly using a hand mixer. Next, add the milk and continue mixing. Stir in the baking powder and grated lemon zest, then mix until smooth. Set the mixture aside for a bit.

In another separate bowl, mix the eggs well until they triple in volume.

Then transfer the beaten eggs over the dough prepared earlier and mix well until everything is incorporated.

Pour the dough over the mango in the pan and smooth it out evenly with a spatula. Place the pan in the preheated oven and bake for 45–50 minutes. I recommend placing the pan on a second baking tray, as the caramel and mango juice may leak out towards the end, and you’ll want to avoid any mess or burnt sugar. After baking, perform the toothpick test—if it comes out clean, remove the tart from the oven and let it cool.

Once the tart has cooled slightly, place a large plate or serving platter on top of the pan. Carefully invert the pan to release the tart onto the plate. Remove the pan and allow the tart to cool completely.

You can serve the tart on its own or pair it with a scoop of ice cream or a few spoonfuls of sour jam for added flavor.

If you try the recipe, let me know how you liked it! 😊

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