Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Caramelized Mango Tart with Mexican Chocolate and Pepitas

This delicious Caramelized Mango Tart with Mexican Chocolate and Pepitas is made with butter, ripe mangos, Mexican chocolate, bittersweet chocolate, toasted salted pepitas, and almond butter – an irresistible crowd pleaser!

  • Total Time: 45 minutes
  • Yield: 8 servings 1x

Ingredients

Units Scale

2 tablespoons butter
2 small mangos (about 1 3/4 pounds total), peeled, flesh cut from the pits, cut into 3/4-inch slices
2 tablespoons sugar
1/2 of a 3-ounce round of Mexican chocolate (Ibarra brand)
1 ounce bittersweet chocolate
1/3 cup pepitas (pumpkinseeds), toasted and salted
1/4 cup almond butter
1/2 of a 1-pound package puff pastry

Instructions

In a large (12-inch) non-stick skillet over medium-high heat, melt 2 tablespoons of butter.
When it begins to brown, add 2 small (about 1 3/4 pounds total) ripe—but not over-ripe—mangos, peeled, flesh cut from the pits, cut into 3/4-inch slices. Stir frequently for a couple of minutes until the fruit releases its juice.
Sprinkle 2 tablespoons of sugar over the mango and continue stirring frequently until all the liquid has evaporated and the mango has begun to caramelize, about 4 minutes. Cool.
Turn on the oven to 400 degrees and position the rack in the middle.
Scoop 1/2 a 3-ounce round of Mexican chocolate (Ibarra brand is readily available) and 1 ounce of bittersweet chocolate into a food processor. Pulse until finely chopped, then add 1/3 cup of toasted, salted pepitas (pumkinseeds) and continue pulsing until they, too, are finely chopped.
Scrape down the sides, then scrape in 1/4 cup of almond butter. Process until the mixture is smooth, scraping down the sides as needed.
Unroll 1/2 of a 1-pound package of puff pastry. (If you are using the widely available Pepperidge Farms puff pastry, the sheet will be 10×10 inches; if yours isn’t, cut it to that size.)
Cut into two rectangles 5 x 10 inches each and place them onto a baking sheet lined with parchment paper or a silicone mat.
Spread the chocolate mixture over the puff pastry, leaving a full 1-inch border all around.
Top with the cool mango slices in an even layer.
Bake until the pastry is richly brown and mango richly caramelized, about 25 minutes.

Notes

For best results, use Ibarra brand of Mexican chocolate.

  • Author: 9
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Oven Baking
  • Cuisine: Mexican
  • Diet: Halal

Nutrition

  • Serving Size: 1 serving
  • Calories: 400 kcal
  • Sugar: 15g
  • Sodium: 200mg
  • Fat: 20g
  • Saturated Fat: 5g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 20mg

Keywords: Caramelized Mango Tart, Mexican Chocolate, Pepitas, , , ,

RSS
YouTube
YouTube
Pinterest
Pinterest
fb-share-icon
Instagram