Mango Cream Easter Egg Tart often appears in my kitchen right as the days begin to stretch a little longer and Easter plans start taking shape. One afternoon before the holiday, my husband was setting out serving plates while my granddaughter stood nearby, carefully choosing which edible flowers would make it onto the tart.
The windows were open just enough to let in a mild breeze, carrying the scent of blooming trees from the yard. I had picked up ripe mangoes that morning, their color bright enough to signal the change of season. The tart pan rested on the counter, already hinting at something a little special for the weekend ahead.
Mango Cream Easter Egg Tart brings a different rhythm to baking, one that feels lighter and more playful. My daughter stopped by to drop off Easter baskets, pausing to sample the mango puree straight from the blender.
The kitchen filled with small conversations about menu plans, church schedules, and who would arrive first on Sunday morning. Decorating the tart became a shared task, with careful hands arranging fruit and chocolate drizzle while stories unfolded naturally around the table.
Mango Cream Easter Egg Tart eventually took its place in the refrigerator, waiting patiently while the rest of the day moved forward. The house carried a quiet anticipation, the kind that comes before a gathering centered on family rather than formality. Preparing this dessert marked a moment of pause, a chance to set something bright and thoughtful aside for the people soon to fill the room.
Short Description
Mango Cream Easter Egg Tart features a crisp buttery crust filled with smooth mango cream and topped with fresh fruit and festive decorations. A refreshing spring dessert perfect for Easter celebrations.
Key Ingredients
For the Tart Crust
- 1 ¼ cups all purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup powdered sugar
- 1 egg yolk
- 1 to 2 tablespoons ice water
For the Mango Cream Filling
- 1 cup fresh mango puree
- ½ cup heavy whipping cream
- ½ cup cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
For Decoration
- Fresh mango cubes
- White chocolate drizzle
- Edible flowers or mint leaves
- Toasted coconut flakes optional
- Powdered sugar for dusting
Tools Needed
- Food processor
- Blender
- Mixing bowls
- Electric mixer
- Rolling pin
- Easter egg shaped tart mold or tart pan
- Parchment paper
- Pie weights
- Spatula
Cooking Instructions
Step 1: Prepare the Tart Dough
In a food processor, pulse the flour, powdered sugar, and cold butter until the mixture resembles coarse crumbs. Add the egg yolk and pulse again, then add ice water one tablespoon at a time until the dough begins to come together.
Step 2: Chill the Dough
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes. This helps the crust hold its shape during baking.
Step 3: Roll and Shape
Roll the chilled dough to about ¼ inch thickness. Press it gently into an Easter egg shaped tart mold or standard tart pan, trimming excess dough from the edges.
Step 4: Bake the Tart Shell
Preheat the oven to 350°F. Line the crust with parchment paper and fill with pie weights. Bake for 12 to 15 minutes until the edges turn lightly golden. Remove the weights and parchment, then allow the shell to cool completely.
Step 5: Prepare the Mango Puree
Blend fresh mango chunks until smooth. Measure 1 cup of puree and set aside.
Step 6: Mix the Cream Base
In a bowl, beat the cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and creamy.
Step 7: Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold it into the mango mixture until fully combined. Chill the filling for 15 minutes to help it set.
Step 8: Assemble the Tart
Spread the mango cream evenly into the cooled tart shell. Smooth the surface with a spatula.
Step 9: Decorate and Chill
Top with fresh mango cubes, white chocolate drizzle, and decorative elements. Refrigerate for at least 1 hour before slicing.
Why You’ll Love This Recipe
Light and refreshing flavor profile
Balanced sweetness from fresh fruit
Elegant presentation for Easter tables
Can be prepared ahead of time
No heavy baking required for the filling
Mistakes to Avoid & Solutions
Overworking the dough
This can make the crust tough instead of crisp.
Solution: Pulse just until the dough comes together and stop.
Using warm butter in the crust
Warm butter prevents proper texture.
Solution: Keep butter cold until ready to use.
Loose filling texture
Filling may not set if whipped cream is under whipped.
Solution: Whip cream to soft peaks before folding.
Decorating too early
Toppings can sink into the filling.
Solution: Chill the tart briefly before adding decorations.
Serving and Pairing Suggestions
Serve chilled for clean slices
Pair with hot tea or light coffee
Add fresh berries on the side
Serve as the final Easter dessert
Plate individually for a refined look
Storage and Reheating Tips
Store covered in the refrigerator for up to 3 days
Keep decorations minimal if storing overnight
Do not freeze as the cream filling may separate
Serve directly from the refrigerator
Avoid reheating
FAQs
1. Can I use frozen mango?
Yes, thaw completely and drain excess liquid before blending.
2. Can the tart shell be made ahead?
Yes, bake the shell one day in advance and store covered.
3. What can replace cream cheese?
Mascarpone can be used for a softer texture.
4. How do I prevent a soggy crust?
Ensure the shell is fully cooled before filling.
5. Can I make this without a tart mold?
A standard tart pan works just as well.
Tips & Tricks
Chill all dairy ingredients for best texture
Use ripe mangoes for natural sweetness
Pipe the filling for a smoother finish
Recipe Variations
Coconut Mango Tart
 Replace heavy cream with coconut cream and add toasted coconut to the filling.
Lime Mango Tart
Replace lemon juice with lime juice and add lime zest to the filling.
Mini Easter Tarts
Divide dough and filling into small tart molds and reduce bake time by 3 minutes.
Final Thoughts
Mango Cream Easter Egg Tart adds a gentle brightness to the table, especially during spring days when family gathers close. The preparation moves at an easy pace, allowing time to focus on each step without rushing. Shaping the crust and finishing the top with fruit becomes part of a calm routine that fits naturally with the season.
Mango Cream Easter Egg Tart often settles into the flow of the holiday, set among conversations and shared dishes. Bringing it out to serve feels like a small but thoughtful gesture for the occasion. Making this dessert follows a familiar rhythm in my kitchen, guided by care, simple traditions, and the people who fill the room.
Refreshing Mango Cream Easter Egg Tart
Ingredients
For the Tart Crust
- 1 ¼ cups all purpose flour
- ½ cup unsalted butter cold and cubed
- ¼ cup powdered sugar
- 1 egg yolk
- 1 to 2 tablespoons ice water
For the Mango Cream Filling
- 1 cup fresh mango puree
- ½ cup heavy whipping cream
- ½ cup cream cheese softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
For Decoration
- Fresh mango cubes
- White chocolate drizzle
- Edible flowers or mint leaves
- Toasted coconut flakes optional
- Powdered sugar for dusting
Instructions
- Pulse flour, powdered sugar, and cold butter, then add egg yolk and ice water until dough forms.
- Shape dough into a disc and chill for 30 minutes.
- Roll dough to ¼ inch thick and press into tart pan, trimming edges.
- Bake at 350°F with parchment and weights for 12 to 15 minutes, then cool.
- Blend mango chunks until smooth and measure 1 cup puree.
- Beat cream cheese, powdered sugar, vanilla, and lemon juice until smooth.
- Whip cream to soft peaks and fold into mango mixture, then chill briefly.
- Spread filling into cooled tart shell and smooth the top.
- Decorate and refrigerate for at least 1 hour before serving.
