Guest Post: Summer Mango Cream Tart by Sugar Rush

This Summer Mango Cream Tart by Sugar Rush is the perfect seasonal slice of heaven and it will be available at the “Jete Chao? presents Cookups Night Bazaar for everyone to enjoy! A perfect Mixture of Sweet, Crumbly, Zesty tang, you must try to make your own version at home!

To learn more exciting recipes like this in a fun interactive setting, look out for cooking classes by Fareeha at her new venture ‘The Kitchen Studio by SugarRush’ opening soon in Banani. She will also be inviting other guest chefs from Cookups to host some innovative classes at this fab kitchen as well!


Tart Shell
1 egg
½ cup butter, Cold and cut into 1-inch cubes
⅔ cup sugar
2 cups flour

Cream Filling
2 mangoes Sliced
2 ounces cream cheese, softened
⅓ cup strained Yogurt. (Tok Doi)
½ teaspoon Malta Zest
2 tablespoons sugar
2 tablespoons Malta juice
1 teaspoon vanilla

Servings: 10-12


Tart Shell

Preheat the oven to 190˚C.

In a large bowl, beat the egg with a hand mixer. Then add the butter and sugar and mix. Add the flour and mix until combined. The dough will be crumbly and dry in your hands. 

Transfer the crust mixture into a greased 8-inch tart pan one handful at a time, pressing it down to create an even, thin layer over the entire pan, about ¼ inch. Prick the crust with a fork to prevent it from puffing up in the oven. 

This part is a little tough, but if you focus, you’ll get it just right!

Blind bake the crust for 25 minutes with baking paper and baking beans or lentils on top to provide weight and avoid the crust from rising. Take off the baking paper with the beans and bake for another 5-10 minutes until the center is golden brown.

Once it is out of the oven, leave it under a fan to cool quick, since the filling doesn’t take time at all!

Cream Filling

On a cutting board, cut off a half inch off the bottom and top off the mango to give it a flat base. Standing it upright, make exterior slices from the top to bottom to take the skin off. Remove the meat from the sides and thinly slice. In another bowl, take the Tok Doi and strain in with cheesecloth 2 times to have a thick creamy yogurt texture.

In a medium bowl, combine the cream cheese, strained yogurt, Malta zest, sugar, Malta juice, and vanilla ( use good quality vanilla, I cant stress this enough)

Transfer the creamy mixture to the cooled tart crust. Starting from the outer edge, place mango slices in a circular pattern, making full rotations all the way to the center.
Chill the fruit tart for at least an hour in the fridge for everything to settle.

Good Luck and Enjoy!



One Comment Add yours

  1. Shaheena Chowdhury says:

    Splendid work!


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