Every summer when the temperature soars, two exciting things happen.
One, I go to my Granny’s place. And two, I get to eat mangoes.
But there is one problem. However sweet and juicy the fruit is, its essence trickles down my hand and makes the entire experience not so enjoyable.
So what can be done? It so happened that some genius somewhere had come up with a freaking awesome idea of slicing a mango. I don’t know who that man is but I have the video.
Can’t wait to watch it, can you?!
The Process
– Cut the mango vertically into two.
– Take one half of the mango and make vertical and horizontal slices across the lengths and breadths of the inside of the fruit.
– Pull the mango inside out. Lo and behold! You have a beautiful array of mango cubes sticking out.
– Chop off the cubes one by one and enjoy!
Cutting mangoes alone isn’t enough. And how many times you would eat the same fruit the same way? How about a recipe?
Yaaaayy!
Feels good to see you excited. And what can get you even more excited is the name of the recipe!
Mango Cream Tart With Mango Whipped Cream
The name itself lures my tastebuds (I hope it does to you too). So what are we waiting for! Let’s get ahead and learn how to prepare this wonder dish!
The Dough
This would be coconut pastry dough, basically. You can relish both the taste and health benefits of a coconut.
What You Require
- 2 ½ cups of all purpose flour
- ¼ cup of sweetened flaked coconut
- 3 tablespoons of sugar
- ½ teaspoon of salt
- 3 egg yolks
- 8 ounces of cold unsalted butter
- 2 tablespoons of heavy cream
What You Should Do
- Pulse the all purpose flour, sweetened coconut, salt and sugar in a food processor.
- To this add butter and pulse again, till you get fine crumbs.
- Add egg yolks and the heavy cream and pulse again till you get a solid dough.
- Form two disks of the dough, wrap them in plastic covers and refrigerate them for at-least an hour.
- After you are ready to assemble the tart pan, preheat the oven to 375 degrees and remove the dough from the refrigerator.
- Press the first dough disk into the 9 inch tart pan and put it back in the refrigerator for 30 minutes (in case you want the dough to chill before baking).
- Once done, put the dough filled tart pan into the oven and bake for about 25 minutes (until the dough turns golden brown).
- Let the dough cool before you add any filling. Repeat the same with the second dough disk if you want.
Mango Cream And Whipped Cream
Here comes the best part! I actually can’t wait to finish off this article and run into the kitchen!
What You Require
- 2 large pureed ripe mangoes
- 3 tablespoons of lime juice
- A pinch of salt
- 1 large egg
- Whipped cream
- 3 large egg yolks
- 8 ounces of cool and unsalted butter
- ½ cup of cold heavy cream
- ½ cup of cold mango cream
- 1 tablespoon of powdered sugar
What You Should Do
- Set a double boiler on the stovetop with two inches of water to simmer.
- Combine all the ingredients in a bowl by slowly beating them.
- Place the bowl over simmering water heat it to 170 degrees (you can measure the heat with a thermometer).
- Once done, the mixture will be quite thick. Remove it from the heat and strain it through a sieve. Let the mixture cool till it reaches 140 degrees
- Add the entire mixture to a blender. Also add butter one tablespoon at a time. Make sure the first addition of butter us completely mixed before adding the next.
- You will get a thick and creamy blend. Refrigerate it for at-least 4 hours.
- Now, whip the cream till it becomes thick and add the mango cream. To this add powdered sugar and keep beating until peaks are formed on the layer.
- Fill the tart shell with mango cream and pipe on the mango whipped cream.
- Sit back and relish!
The sweet delight of mangoes combined with the healthy constituents of coconut makes this recipe a must eat for people across all ages!
So what are you waiting for? Head into your kitchen and get going!
