Pistachio Mango Tart

Ashira Mirsky Ashira Mirsky
5.0 (3 reviews)
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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!

1h 8
Medium Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Tree nuts, Gluten, Wheat, Egg

Directions

Make the Crust

  1. Preheat oven to 350 degrees Fahrenheit and grease a 10-inch nonstick tart or pie pan.

  2. In a food processor, combine pistachios, flour, sugar, and vanilla sugar. Pulse until finely ground.

  3. 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.

  4. Place dough between two pieces of Gefen Parchment Paper and roll into a thin circle.

  5. Transfer the dough to the prepared pan and gently press it into the bottom and sides.

  6. 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.

  7. Remove from oven and allow the crust to cool completely.

Make the Mango Filling

  1. In a clean food processor, blend the frozen mango, coconut cream, vanilla sugar, and lemon juice.

  2. Blend until completely smooth and creamy.

Assemble and Freeze

  1. Pour the mango filling into the cooled crust and smooth the top.

  2. Freeze until fully set.

Serve

  1. Remove from freezer 45 minutes before serving to soften.

  2. Top with crushed pistachios and ample Tuscanini raspberry drizzle.

  3. Slice and serve.

About

Description:
Sponsored by Tuscanini
Photography and Styling by Bracha Benyowitz

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ashira mirsky freezer-friendly frozen desserts fruity desserts hubbyishungry mango nut free option pistachios raspberry drizzle sponsored tart tuscanini
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What Cooks Are Saying

5.0 out of 5

3 global ratings

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4 Comments

CB Spira •

So nice to see a real (non AI) photograph accompanying a recipe. It looks really delicious, can't wait to try it!

Nechama Bayles •

Yum!! I love the flavour combo here.
I used coconut oil instead of margarine when making the dough and it came out perfect.
Love this recipe! 😋

Dovid M •

Yum! Can’t wait to try it!!

David Ishakis •

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.