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Creamy Mango Custard Cups

Sweet Mini Mango Tarts

These sweet mini mango tarts are creamy, fruity, and packed with tropical mango flavor. Made with buttery tart shells and a smooth fresh mango filling, they’re the perfect dessert for summer parties, brunches, or special occasions.
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Prep Time 25 minutes
Cook Time 20 minutes
1 hour
Total Time 1 hour 45 minutes
Servings: 12 mini tarts
Course: Dessert
Cuisine: Américaine
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • For the Tart Shells
  • 1 ¼ cups all-purpose flour
  • ½ cup unsalted butter cold and cubed
  • ¼ cup powdered sugar
  • 1 egg yolk
  • 1 –2 tbsp cold water
  • ¼ tsp salt
  • For the Mango Filling
  • 2 cups fresh mango puree
  • ½ cup heavy cream
  • ⅓ cup condensed milk
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract
  • 2 tbsp sugar optional depending on mango sweetness

Equipment

  • Mixing bowls
  • Tart molds or mini tart pans
  • Rolling Pin
  • Saucepan
  • Whisk
  • Blender or food processor
  • Cooling rack

Method
 

  1. Step 1 – Prepare the Tart Dough
  2. In a mixing bowl, combine flour, powdered sugar, and salt. Add cold butter and mix until crumbly.
  3. Add egg yolk and cold water gradually until dough forms.
  4. Wrap dough and chill for 30 minutes.
  5. Step 2 – Bake the Tart Shells
  6. Preheat oven to 350°F (175°C).
  7. Roll dough and press into tart molds. Prick bottoms with a fork.
  8. Bake for 12–15 minutes or until lightly golden.
  9. Allow to cool completely.
  10. Step 3 – Make the Mango Filling
  11. Blend mango into a smooth puree.
  12. In a saucepan over low heat, combine mango puree, cream, condensed milk, cornstarch, vanilla, and sugar.
  13. Cook while stirring until mixture thickens slightly.
  14. Let cool for 10 minutes.
  15. Step 4 – Assemble the Tarts
  16. Spoon mango filling into cooled tart shells.
  17. Refrigerate for at least 1 hour until set.
  18. Step 5 – Garnish & Serve
  19. Top with fresh mango cubes, mint leaves, powdered sugar, or white chocolate drizzle.
  20. Serve chilled.

Notes

Use ripe sweet mangoes for best flavor.
Alphonso or Ataulfo mangoes work especially well.
Tart shells can be made ahead of time.
Store refrigerated for up to 3–4 days.