Pioneer Woman Mango Tart

Pioneer Woman Mango Tart is made with a buttery tart crust, creamy filling, and fresh mango slices on top. It serves 6–8 people and takes about 1 hour total. This tropical fruit tart is great for parties, summer brunch, or any special occasion.

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💛 Why You’ll Love This Pioneer Woman Mango Tart:

No fancy ingredients—just simple and fresh: You likely already have most ingredients at home. Nothing complicated or expensive is needed.
Buttery crust + creamy filling + juicy mango = amazing texture: Every bite is a balance of crisp crust, silky smooth filling, and soft, ripe mango.
Perfect for summer or tropical-themed parties: It brings bright color and a cool, refreshing flavor to any gathering.
Beautiful and colorful dessert: Sliced mangoes arranged in a fan or flower shape make this tart eye-catching and elegant.
Great make-ahead option for events: Prepare it the night before and keep it chilled—no last-minute work needed.

🥭 Ingredients

1 1/4 cups all-purpose flour
1/2 cup cold butter, cubed
2 tbsp sugar
1/4 tsp salt
2–3 tbsp cold water
1/2 cup cream cheese, softened
1/2 cup heavy cream
1/4 cup powdered sugar
1/2 tsp vanilla extract
2 ripe mangoes, peeled and sliced

🥮 Instructions

Make the tart crust: In a bowl, mix flour, sugar, and salt. Cut in the cold butter until crumbly. Add water slowly until the dough holds together.
Chill the dough: Wrap in plastic and refrigerate for 30 minutes.
Bake the crust: Roll dough and press into a tart pan. Prick with a fork and bake at 375°F (190°C) for 20–25 minutes or until golden. Cool completely.
Make the filling: In a bowl, beat cream cheese, powdered sugar, and vanilla. In a separate bowl, whip the cream until soft peaks form. Fold into the cream cheese mixture.
Assemble: Spread the filling in the cooled crust. Arrange mango slices in a circular pattern on top.
Chill and serve: Refrigerate at least 1 hour before slicing.

💡 Recipe Tips

Use ripe but firm mangoes so the slices hold shape.
Add a bit of lime zest to the filling for a tangy twist.
Make the crust ahead and store it in the fridge for up to 2 days.
Use a tart pan with a removable bottom for easy serving.
You can swap mangoes with peaches or nectarines.

🍹 What To Serve With Mango Tart?

Serve Mango Tart with mint tea, tropical fruit salad, whipped cream or a scoop of vanilla ice cream. It also pairs well with a cold mango smoothie or a sparkling citrus drink.

🧊 How To Store Leftovers Mango Tart?

In the Fridge: Cover and refrigerate leftovers mango tart for up to 3 days. Best kept chilled to preserve the cream and mango topping.
In the Freezer: Freeze the crust and filling separately. Add fresh mango slices after thawing to avoid soggy texture.

❓ FAQs

Can I make Mango Tart ahead of time?

Yes,Mango Tart is a great make-ahead dessert. You can prepare both the crust and the creamy filling a day in advance, then chill them in the fridge. Just slice and arrange the mango right before serving to keep it fresh and vibrant.

Can I use store-bought crust for Mango Tart?

Absolutely. A pre-made tart crust or even a graham cracker crust can save you time. It’s a good shortcut if you don’t want to bake from scratch but still want a delicious and presentable tart.

What kind of mango works best in Mango Tart?

Use ripe but firm mangoes like Ataulfo, Kent, or Champagne mangoes. They’re sweet, have a creamy texture, and slice beautifully, which helps give the tart that elegant look without the fruit turning mushy.

Can I add jelly glaze on top of Mango Tart?

Yes! A thin layer of apricot or peach jelly glaze adds shine and keeps the mango from drying out. Simply melt a bit of jelly with water and brush it gently over the mango after arranging it on the tart.

Can I use canned mango for Mango Tart?

Fresh mango is always best for flavor and presentation, but if it’s not available, you can use canned mango slices. Just be sure to drain them well and pat them dry to avoid extra moisture.

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