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RECIPE
15 INGREDIENTS 12 STEPS 3hr 45min

No-Bake Mango Mascarpone Tart

When life gives you mangoes, you make this No-Bake Mango Mascarpone 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!
No-Bake Mango Mascarpone Tart Recipe | SideChef
When life gives you mangoes, you make this No-Bake Mango Mascarpone 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!
Food writer, stylist, photographer, traveller, dog lover, obsessed baker, 'locavore' by design.
https://www.passionateaboutbaking.com/
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Food writer, stylist, photographer, traveller, dog lover, obsessed baker, 'locavore' by design.
https://www.passionateaboutbaking.com/
3hr 45min
Total Time
$1.18
Cost Per Serving

Ingredients

Servings
6
US / METRIC

Tart Base

1 2/3 cups
Digestive Biscuits
4 Tbsp
melted and cooled
or Ghee

Mascarpone Filling

3.5 oz
Fresh Cream
I used Amul Fresh Cream
or 20% Fat Cream
1 tsp
Agar-Agar Powder
2 Tbsp
plus more to taste
1/3 cup
White Chocolate , chopped
1/2 cup
Mascarpone Cheese

Mango Jelly

3 Tbsp
preferably strained
3 oz
Water
1/2 tsp
Agar-Agar Powder
1 cup
Mangoes , diced
reserve a few pieces for the garnish

Optional Toppings

as needed
Fresh Rose Petals
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
456
FAT
31.9 g
PROTEIN
3.2 g
CARBS
38.9 g

Cooking Instructions

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Step 1
Place Digestive Biscuits (1 2/3 cups) in a processor and blend it into a fine meal. Or crush the biscuits in a Ziploc bag. Stir in Clarified Butter (4 Tbsp) . Work up the sides of the tart tin, then press firmly to make the base.
Step 2
Place in the freezer for 1 hour while you make the filling.
Step 3
Once chilled and firm, gently loosen the edges of the chilled tart shell and return it to the tin in the freezer.
Step 4
Prepare the mascarpone filling. Place the Fresh Cream (3.5 oz) , Granulated Sugar (2 Tbsp) , and Agar-Agar Powder (1 tsp) in a saucepan and whisk until smooth. Simmer over very low heat for 3-4 minutes stirring often to activate the agar-agar.
Step 5
Pour this over the White Chocolate (1/3 cup) and leave to stand until the chocolate melts. Add the Vanilla Extract (1/4 tsp) and whisk until smooth.
Step 6
Whisk in the Mascarpone Cheese (1/2 cup) just before you need to pour it in. Taste and adjust sweetness as desired.
Step 7
Prepare the mango jelly. Add Mango Purée (3 Tbsp) , Water (3 oz) , Granulated Sugar (1 1/2 Tbsp) , Agar-Agar Powder (1/2 tsp) , and Mangoes (1 cup) to a saucepan and simmer for 4-5 minutes.
Step 8
Strain and leave until cool but still pourable. The jelly will set at room temperature if left for 1-2 hours and can be reheated if required.
Step 9
To assemble the Mango Mascarpone Tart, scatter the diced mango over the chilled tart base. Pour the mascarpone filling over the mangoes, leaving a little space on top for the jelly.
Step 10
Leave the tart in the tin and place in the freezer for 1 hour, then remove to the fridge and leave to set overnight.
Step 11
Pour jelly over the set tart and place in the freezer for 10 minutes for the jelly to set.
Step 12
Gently demold the tart and garnish with diced mango, Fresh Rose Petals (as needed) , and Fresh Mint Leaves (as needed) . Enjoy!
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Nutrition Per Serving
Calories
456
% Daily Value*
Fat
31.9 g
41%
Saturated Fat
20.2 g
101%
Trans Fat
0.0 g
--
Cholesterol
64.9 mg
22%
Carbohydrates
38.9 g
14%
Fiber
2.9 g
10%
Sugars
24.6 g
--
Protein
3.2 g
6%
Sodium
198.2 mg
9%
Vitamin D
--
--
Calcium
46.6 mg
4%
Iron
0.7 mg
4%
Potassium
94.3 mg
2%
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