Mango tartlets recipe

By Debbie Major

  1. Serves 4
  2. Takes 40 minutes to make, plus freezing
  3. Rating

This exotic recipe for mango tartlets tastes amazing and doesn't call for any cooking - the work's all done in the fridge and freezer

tried and tested
Mango tartlets


  1. 250g tub quark
  2. 100g low-fat yogurt
  3. 4 tbsp caster sugar
  4. Finely grated zest of 1 large lemon
  5. 3 tbsp lemon juice
  6. 2 ripe but firm mangoes for the tart cases
  7. 150g blanched almonds
  8. 125g pitted fresh dates, chopped


  1. 1. Make the tart cases. Put the almonds into a food processor and grind until quite fine. Add the dates and whizz until it resembles a sticky but slightly crumbly dough.
  2. 2. Line 4 fluted tartlet tins (10cm across the top; 7.5cm across the base) with cling film. Divide the mixture evenly between the tins, then press onto the base and up the sides. Freeze for 30 minutes.
  3. 3. Meanwhile, in a large bowl, beat the quark, yogurt, sugar and lemon zest until smooth, then gradually beat in the lemon juice. Cover and chill.
  4. 4. Just before serving, remove the tart cases from the tins and discard the cling film. Spoon the lemon filling into each 1 and lightly swirl the top.
  5. 5. Peel the mangoes and slice the fruit away from either side of the flat stone in 1 piece. Lay each mango ‘cheek’ flat on a board and cut lengthways into long thin slices. Bend each slice into a horseshoe shape and pile generously on top of each tartlet. Serve immediately before the cases become soft.

Nutritional info

Per serving: 431kcals, 21.4g fat (1.9g saturated), 19.3g protein, 43.2g carbs, 41.9g sugar, 0.1g salt

Chef's tip

The tartlet cases are made from a mixture of ground almonds and dates rather than pastry. It’s important not to add the filling too early or they will go soft.


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