Mango Tart with Quick Puff Pastry

Name: Mango Tart with Quick Puff Pastry
Yield: Serves 6
Cuisine: Philippines
Ingredients: Mango Ice Cream (this page), for serving; Sugar, sprinkled on the mangoes before baking and for caramelizing the pastry; ½ teaspoon salt; 1½ cups all-purpose flour, plus additional for rolling; 6 firm but ripe mangoes; Melted unsalted butter, for brushing the tarts; Mango Caramel Sauce, for serving; ½ pound (2 sticks) unsalted butter, chilled and cut into pieces; Up to ½ cup ice water

Preparation info

Serves
6

Appears in

Memories of Philippine Kitchens

By Amy Besa and Romy Dorotan

Published 2006

About

The mango tart was one of the most popular desserts we served at Cendrillon. It was even featured on the Martha Stewart Living show in 1997. Filipinos love it because it reminds them that the best mangoes in the world come from the Philippines. Naturally, the Visayans will claim that the Guimaras mangoes are the best, but in Luzon, Zambales mangoes, especially the variety called kalabaw (translated as water buffalo) are the best because they are full of s

Ingredients

Asia
Philippines
Dessert
South East Asia

Ingredients

Method