There’s something about mango and vanilla that feels light, smooth, and just a little indulgent.
These tartlets bring it all together.
Buttery shells filled with silky vanilla cream and a bright mango center that gently flows with every spoonful. Soft, creamy, and balanced with just the right touch of freshness.
What you’ll need
For the tart shells:
• 1 pack mini tart shells (or shortcrust pastry)
For the vanilla cream:
• 1 cup heavy whipping cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
For the mango center:
• 1 cup mango puree
• 1 tbsp honey
• 1 tsp cornstarch (optional, for slight thickness)
How it comes together
Prepare or bake your tart shells until lightly golden, then let them cool.
In a bowl, whip the heavy cream with powdered sugar and vanilla until smooth and fluffy.
In a small saucepan, gently heat the mango puree with honey (and cornstarch if using) until slightly thickened, then let it cool.
Fill each tart shell with vanilla cream, leaving a small space in the center.
Add a spoon of mango filling in the middle.
Chill for 20–30 minutes before serving for the best texture.
The best part
Take a spoon and go right through the center.
The mango flows into the vanilla cream, creating a soft, smooth bite that feels fresh, light, and perfectly creamy.
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