• Mango - 2 1/2 lbs
  • Granulated Sugar - 3/4 cup
  • Vanilla Essence - 1 tsp
  • Nutmeg - 1 tsp.
  • Cornstarch - 1/2 cup
  • Rich Short Crust Pastry - 1


Wash and peel mangos. Slice flesh from seeds and dice. Place in a saucepan along with sugar, vanilla, nutmeg and about a cup of water. Bring to a simmer on medium heat stirring occasionally. Dissolve cornstarch in about ½ cup water, add to pot, and stir constantly while the mango mixture thickens. Remove from heat and cool completely.

On a floured surface, roll out Rich Shortcrust Pastry dough to a 1/8 " thickness. Cut out circles to fit tart tins and fit the them into the tins, crimping the edges. With a fork, prick pastry in each tin several times. Refridgerate the tins for at least half an hour. Place in a preheated 375 F oven and bake until browned, about 15 minutes.

Fill tart shells with mango filling and serve immediately. Decorate with mint leaves if desired.

Yields about 24 tarts

Rich Short Crust Pastry

3 cups Flour
5 ozs. Butter or Shortening
½ tsp Salt
2 tbsp Granulated Sugar
1 Egg Yolk
Ice Cold Water

In bowl, sift flour and add salt and sugar. If using butter, it must be hard. Add either butter or shortening and beaten egg yolk. With a pastry cutter, cut in the fat until the mixture resembles coarse breadcrumbs. Use enough ice cold water to bind the mixture together and make a soft dough.