Fill out Kosher.com's annual survey for a chance to win a $100 Amazon gift card! Take Survey
Please enter the email you’re using for this account.
Parve
Medium
8 Servings
Allergens 
1 Hour
Diets
This mango tart will wow your family and guests! It’s delicious and refreshing with a showstopping presentation. If you are allergic to nuts or short on time, buy a store bought pie crust. If you don’t like mango, swap it out for frozen strawberries for a nice change!
2/3 cup pistachios
2 cups Glicks Flour
1 egg
4 tablespoons Smart Balance or margarine
2 tablespoons sugar
2 tablespoons Gefen Vanilla Sugar
4 tablespoons ice-cold water (plus 1 tablespoon more if needed)
2 cups Beleaves Frozen Mango
1 full can coconut cream, well shaken
1/4 cup Gefen Vanilla Sugar
2 tablespoons lemon juice
crushed pistachios
Preheat oven to 350 degrees Fahrenheit and grease a 10-inch nonstick tart or pie pan.
In a food processor, combine pistachios, flour, sugar, and vanilla sugar. Pulse until finely ground.
Add the egg, margarine, and ice-cold water. Pulse until the mixture becomes crumbly. If the dough is too crumbly, add one additional tablespoon of cold water, pulsing until a soft dough forms.
Place dough between two pieces of Gefen Parchment Paper and roll into a thin circle.
Transfer the dough to the prepared pan and gently press it into the bottom and sides.
Instead of beans, my trick is to place a metal saucepan in the center of the crust to weigh it down. Bake for 20–22 minutes, until lightly golden.
Remove from oven and allow the crust to cool completely.
In a clean food processor, blend the frozen mango, coconut cream, vanilla sugar, and lemon juice.
Blend until completely smooth and creamy.
Pour the mango filling into the cooled crust and smooth the top.
Freeze until fully set.
Remove from freezer 45 minutes before serving to soften.
Top with crushed pistachios and ample Tuscanini raspberry drizzle.
Slice and serve.
Sponsored by Tuscanini
Photography and Styling by Bracha Benyowitz
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
Yum! Can’t wait to try it!!
The palate of the Jewish nation has drastically changed, and this is due to the leaders in the Jewish Culinary World—those that have the courage to introduce new recipes with such intricate flavors. One of those people, one of those leaders, is Ashira Mirsky.
Not only does Ashira introduce new concepts, but she also sees where trends are going and where the palates of Jews all over the world are adjusting.
This dish is a refreshing dessert; it takes your taste buds straight to the Middle East with the pistachios, pomegranates, and the mango giving it its refreshing, everlasting sweetness. This is a must-try dish. The complexity of this palatable dish is only one that an expert like Ashira Mirsky can produce. I strongly urge all to try it.