May has almost come to an end and it is the end of summer as well here in India. I couldn’t let May go without posting a recipe with Mangoes in it. They are known as the king of fruits here and are one of the reasons why we look forward to summer every year.
We absolutely love eating mangoes and hate that we have to wait the whole year to get our hands on some. I think they are best eaten on their own and I must say that it is almost impossible to do so without creating a mess. This recipe guarantees that you enjoy this wonderful fruit without all the mess.
I have come across many recipes which had mangoes in them, like cakes, cheesecakes, ice cream, etc. but I wanted to make a simple dessert so that we could enjoy this delicious fruit. Mangoes and cream is a classic combination so I thought of making something with that and that is how I came up with this recipe.
I don’t really want to call this a recipe because it is so easy. You need just 5 ingredients to make these tarts and I bet you already have them in your kitchen right now. The best part is that the tart base is no-bake and eggless so it is super easy to make. The only effort you need is to whip up some cream and cut the mangoes. You can make this dessert within an hour. They are really delicious and will look cute on your dessert table. So go ahead and make them today!
Make these cute and super easy no-bake mini mango tarts. They are a perfect summer treat. Click To Tweet
No-Bake Mini Mango Tarts (Eggless)
Servings 6 mini tarts
For the base:
8 to 10 digestive biscuits
4 to 5 tablespoons melted butter
For the filling:
100 ml whipping cream
2 tablespoons icing sugar
1 teaspoon vanilla extract / essence (optional)
1 medium-sized ripe mango (Alphonso would be best)
- Line a muffin tin with cupcake liners and set aside.
- Keep a mixing bowl and the beaters of your hand mixer in the freezer till you make the base.
To make the base:
- Add the biscuits into a food processor and grind till they form a sand like texture. Remove into a bowl and mix in the melted butter.
- Now evenly divide the biscuit mixture and press it into the base and sides of the cupcake liners. Let it chill in the refrigerator till you make the filing.
To make the filling:
- Remove the chilled mixing bowl and the beaters from the fridge.
- Pour the cold whipping cream into the bowl and whip till it forms soft peaks.
- Add in the sugar and vanilla and continue mixing till it turns thick.
- You can place a bowl with ice cubes under the mixing bowl which will help the cream to whip up nicely.
- Once the cream is whipped up, carefully put it into a piping bag.
To make the tarts:
- Remove the tart base from the fridge and carefully peel off the cupcake liners, then pipe in the whipped cream.
- Peel the mango and cut it however desired, either cubes or slices and place on top of the tarts
- They are now ready to be enjoyed!
- Make sure the cream is refrigerated for at least 4 hours or overnight before you use it so that it is easier to whip.
- I have used digestive biscuits but you can use graham crackers, marie biscuits, etc.
- Place the mangoes or other fruits on the tart just before serving and not earlier so that they remain fresh.
- I have used mangoes but you can use any of your favourite fruits like strawberries, blueberries, kiwis, blackberries, raspberries, etc.
Thank you for going through our recipe. In case you make this, do share a picture with us on instagram (@the_epicurious_explorers), or via email (email@example.com).
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