Nobake Mango Mascarpone Tart … When life gives you mangoes, you make this tart! A crisp biscuit crumb gives way to a nice bite of slightly tart mango, then the sweetness of mascarpone floods the palette. The jelly really makes this shine!
We’ve had a ton of good mangoes at the local bazaar this season and feel truly blessed. As summer advances, different varieties begin to show up. Pairi was the first one that offered beautiful sweet tart bites, next the Ratnagiri Alphonso and these days it’s Kesari.
Kesari translates to saffron or kesar as the beautiful colour so prettily reflects. Juicy, fleshy, sweet yet slightly tart and oh so vibrant, these were a great choice for this eggless tart.
Every bite of this No bake Mango Mascarpone Tart is a play of flavours and textures. The crisp biscuit crumb gives way to a nice bite of slightly tart mango, then the sweetness of mascarpone floods the palette. Absolutely delightful if you know what I mean! And then the jelly. It’s like the cherry on the cake. It finishes the tart beautifully, adding it’s own refreshing bite, and a mirror like finish to the dessert!
“One way can be learned by starting to see the magic in everything. Sometimes it seems to be hiding but it is always there. The more we can see the magic in one thing, a tiny flower, a mango, someone we love, then the more we are able to see the magic in everything and in everyone. Where does the mango stop and the sky begin?” Joshua Kadison
More MANGO recipes to inspire you! More TART recipes & EGGLESS DESSERT ideas
Do tag me on Instagram at passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it! Thank you for stopping by!
No bake Mango Mascarpone Tart
Equipment
- 1 saucepan small
- 1 Hand blender {optional}. Or use a ziploc alternatively
- 2-3 bowls
- 8" Tart tin loose bottom
- 1 balloon whisk
- 1 strainer
Ingredients
Tart base
- 160 g digestive biscuits
- 55 g clarified butter/ghee melted, cooled
Mascarpone filling
- 100 g Amul Fresh cream / 20% fat cream
- 1 tsp agar agar
- 30 g sugar {to taste}50g white chocolate chopped
- 1/4 tsp vanilla extract
- 100 g mascarpone
Mango Jelly
- 50 g mango puree strained
- 90 g water
- 20 g sugar to taste
- 1/2 tsp agar agar
- 200 g diced mango {reserve a few pieces for the garnish}
Instructions
Tart base 8”
- Place digestive biscuits in a processor and blend to a fine meal. Or crush the biscuits in a ziploc bag.
- Stir in melted clarified butter/ghee. Work up the sides of a tart tin, then press firmly to make the base.
- Place in the freezer for an hour while you make the filling. Once chilled and firm, gently loosen the edges of the chilled tart shell and return to the tin in the freezer.
Mascarpone filling
- Place the cream, sugar and agar agar in a saucepan and whisk until smooth. Simmer over very low heat for 3-4 minutes stirring often to activate the agar agar.{You can also do this in the microwave at 30 second intervals, reduced to 15 towards the end. Whisk well between each heating, just until the cream begins to thicken at the edges.}
- Pour this over the white chocolate and leave to stand until the chocolate melts. Add the vanilla and whisk until smooth.
- Whisk in the mascarpone just before you need to pour it in. Taste and adjust sweetness as desired.
Mango Jelly
- Add all the ingredients to a saucepan and simmer for 4-5 minutes. Strain and leave until cool but still pourable. The jelly will set at room temperature if left for an hour or two and can be reheated if required.
Assemble – See video
- Scatter the diced mango over the chilled tart base.
- Pour the mascarpone filling over the mangoes, leave a little space on top for the jelly. Leave the tart in the tin and place in the freezer for an hour, then remove to the fridge and leave to set overnight.
- Pour jelly over the set tart and place in freezer for 10 minutes for the jelly to set.
- Gently demold the tart and garnish with diced mango, fresh rose petals and mint.
Can I use gelatin instead?
Yes you could. Usually, agar agar and gelatin are equally substituted, for eg 1tsp agar agar powder = 1 tsp gelatin powder.
Please use it as per instructions as gelatin needs to be bloomed, not cooked.Why didn’t my tart set?
It could be any of the following reasons.
1. Brand of agar agar
2. Incorrect measurement of agar agar.
3. The mixture not simmered/heated/cooked enough to reach 79C to activate the agar agar.
4. The tart was not left for long enough in the fridge.
Pro Tip: Make a small portion of the filling and test the set in advance. Different brands might have slightly different setting properties. I use the one from Urban Platter mostly.How do I get a clean tart shell?
1. Use a loose bottom good quality tart shell. Here’s the TART TIN I use. It’s available on Amazon.in.
2. Line the base with a circle of parchment. This is optional but I find it useful.
3. Begin by building the sides first, nice and neat and firmly built to the top. Use your fingers or a spoon. Once the sides are built, make sure they are parallel to the edges, scrape off any extra to the bottom so you get a straight, flat wall right around. Once this is done, firmly push the remaining crumbs to form the base, then neaten up the edges where the base meets the walls.
4. Once done, place the whole tin in the freezer for about an hour until it is frozen, then gently push the base up, applying equal pressure all around to loosen the biscuit shell. Once loose, return to the tin and leave in the freezer until required.
5. Always be gentle when handling the biscuit base since it isn’t baked. Once the filling has set, the tart isn’t that fragile.
Tip: Please don’t remove the biscuit base from the tin before filling it. If you do, the tart will collapse with the pressure from the yet to set filling.
