Ingredients
- 1 (8 ounce) package cream cheese, softened
- 1 (8 ounce) container mascarpone cheese, at room temperature
- 2 tablespoons superfine sugar
- 16 ounces diced canned mango (such as Del Monte®), drained
- 8 mini graham cracker pie crusts (such as Keebler®)
What Makes This Recipe Special
These tartlets are a perfect balance of sweet and creamy with a fresh mango twist. The silky texture makes each bite feel indulgent without being heavy. They’re easy to make and impressive for any occasion.
Helpful Tips For Cooking
- Use ripe but firm mangoes for the best flavor and texture.
- Chill the tartlets well before serving to help the filling set properly.
- Blind bake the tartlet shells to prevent a soggy crust.
- Chill the tartlets well before serving to help the filling set properly.
- Blind bake the tartlet shells to prevent a soggy crust.
Directions
Beat the cream cheese, mascarpone, and sugar together until the mixture is nice and smooth. Then, slowly add in the heavy cream, mixing until it reaches a thick, custard-like texture. Gently fold in the drained mango pieces so they’re evenly distributed. Spoon the filling into your prepared tart crusts, making sure each one is nicely filled. Pop them in the fridge and let them chill until you’re ready to serve.
Best Ways To Serve
Serve these tartlets chilled with a sprinkle of toasted coconut or a few fresh mint leaves on top. They pair wonderfully with a light herbal tea or a refreshing sparkling water with lime.
How To Freeze This Dish
Keep the tartlets covered in the refrigerator for up to two days. Avoid freezing, as the texture of the mango filling may change and become watery once thawed.
