Mango Custard Tart

READY IN: 50mins
Recipe by twissis

As I continue to enter dessert recipes from our recent cruise, I am seeing a definite & freq trend for make-ahead combos using fruits w/a custard. This recipe from *Carnival Creations* by Cyrus Marfatia (Exec Chef of Carnival Cruise Lines) takes us to the far-eastern cuisines of India, Malaysia & Thailand. Altho the recipe suggests the French influence of Napoleon Brandy, my DH would look upon that as a "sinful waste" & I will use a more std cooking brandy. (Times have been estimated & do not include cooling times) *Enjoy* !

Top Review by jenwilso

Really looked forward to trying this recipe, it smelled wonderful once it had cooled. But everyone at the party commented that it tasted like a overly sweet squash pie. I enjoyed finding a different use for wonderful mangos, but I don't think tart brought out its best flavor. Appreciate you posting the recipe though!

Ingredients Nutrition

  • 118.29 ml sugar
  • 88.74 ml milk
  • 88.74 ml whipping cream
  • 177.44 ml mango puree (Tip - 1 ripe med mango will yield about 3/4 cup puree)
  • 2 eggs (lightly beaten)
  • 4 egg yolks (lightly beaten)
  • 22.18 ml brandy (Napoleon suggested)
  • 1 pie shell (9-inch, frozen)
  • 59.14 ml whipping cream
  • 14.79 ml powdered sugar


  1. Preheat oven to 350°F.
  2. In a sml saucepan, bring sugar, milk & whipping cream to a slow boil over med-heat. Remove from heat & cool slightly.
  3. Add mango puree, eggs, egg yolks + brandy & whisk till all ingredients are completely mixed together.
  4. Strain mixture into pie shell, bake 30-35 min or till custard is set, cool completely & refrigerate till ready to serve.
  5. TO SERVE: In a sml bowl, beat whipping cream & powd sugar till stiff. Cut pie into 8 slices & place on serving dishes. Pipe a whipped cream rosette on ea slice & serve immediately.

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