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“A light, moist tart that really compliments the flavor of ripe mangoes. This is a very easy recipe, very quick to get together and with no uncommon ingredients. I make this for simple family weekday dinners and weekend lunches with whatever fruit is in season - I've tried this recipe with peeled peaches and with nectarines as well and I imagine that strawberries would be great, too! I got this recipe from a friend who says she got it from a magazine. To the ingredients listed, I also like to add a tablespoon or two of coarsely chopped or processed almonds to give the tart a bit of a crunch.”
READY IN:
50mins
SERVES:
4-6
YIELD:
1 26 cm diameter pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat your oven to 180°C.
  2. Peel you mangoes and either slice or cube them. The slices/cubes shouldn't be too small.
  3. Generously coat your pan with the butter, then cover it with the tablespoon of brown sugar (like when you butter and flour a mold when making a cake). I do this even with my non-stick pans, but I suppose this can be skipped.
  4. In a bowl lightly beat the eggs with the sugar then add the ground almonds, the creme fraiche and the vanilla sugar, mixing well.
  5. Place the mango slices in the buttered and sugared pan then pour in the creme mixture.
  6. Put in the oven and cook for about 35 minutes or until the top is golden brown. Serve just warm or chilled.

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