Whenever I’m craving a dessert that’s fresh, vibrant, and not too heavy, these Mango Lime Tartlets always hit the spot. They’re everything I want in a warm-weather treat: buttery tart shells, cool whipped lime cream, and perfectly ripe mango slices arranged like sunshine on a plate.
They look elegant and taste like something you’d find in a bakery display, but the best part is how simple they are to make from scratch. No need for fancy techniques—just a quick shortcrust base, a whipped filling with a citrus twist, and whatever mango slices you have on hand.
Whether I’m entertaining or just want to treat myself to something bright and sweet, this recipe never disappoints.
Why I Love These Tartlets
Here’s why this recipe has become a regular in my rotation:
- The crust is buttery and crisp without being overly sweet.
- The lime cream is light and tangy, balancing out the natural sweetness of the mango.
- Mango and lime are a perfect match, giving a tropical flavor that feels indulgent but refreshing.
- They’re easy to make ahead—assemble them just before serving, and you’ve got a beautiful dessert ready to go.
- They’re individually portioned, which makes them perfect for dinner parties or casual brunches.
Ingredients You’ll Need
For the Tartlet Shells:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1–2 tablespoons ice water
For the Lime Cream Filling:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- Zest of 1 lime
- 1 tablespoon fresh lime juice
For the Topping:
- 1 large ripe mango, peeled and thinly sliced
- Extra lime zest, for garnish
- Fresh mint leaves (optional)
Step-by-Step: How I Make Them
1. Make the Tartlet Shells
I start by preheating the oven to 350°F (175°C). Then, using a food processor, I pulse the flour and powdered sugar to combine.
Next, I add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Then I drizzle in ice water, one tablespoon at a time, until the dough just begins to come together. It should hold together when pressed, but not feel wet or sticky.
I divide the dough into six tartlet pans and press it gently along the bottom and up the sides. No rolling pin needed—just even pressure with my fingers works fine.
Once they’re ready, I place the tartlet shells on a baking sheet and bake for 10–12 minutes until they’re lightly golden and set. I let them cool completely before adding the filling.
2. Whip the Lime Cream
In a cold mixing bowl, I whip the heavy cream with powdered sugar, lime zest, and lime juice until it holds stiff peaks. The citrus adds just the right brightness to balance the richness of the cream.
I taste the cream at this point—if I want a little more zing, I add an extra splash of lime juice. Just don’t overwhip it.
3. Assemble the Tartlets
Once the shells are completely cool, I spoon or pipe the lime cream into each one, smoothing out the tops.
Then comes the best part: arranging the mango. I slice it thin and layer it in a fan or rosette pattern—there’s no wrong way to do this. Just aim for something that looks fresh and vibrant.
To finish, I sprinkle a little extra lime zest over the top and add a mint leaf or two if I have them on hand.
My Tips for Best Results
- Use cold butter for the tart dough—it helps create that tender, flaky texture.
- Don’t skip the chill time if your dough feels soft. A few minutes in the fridge makes it easier to press into the pans.
- Choose ripe but firm mangoes so the slices hold their shape.
- Pipe the cream for a cleaner, more polished finish (but a spoon works just fine for a rustic look).
- Serve immediately after assembling for the best texture.
Variations and Add-Ons
- Swap the mango for kiwi or fresh berries for a different fruit profile.
- Add a layer of lime curd under the whipped cream for a more intense citrus hit.
- Top with toasted coconut flakes for a tropical twist.
- Make one large tart instead of individual ones—just press the dough into a 9-inch tart pan and extend the bake time by a few minutes.
What I Serve These With
These tartlets are lovely on their own, but they also go well with:
- Iced tea or sparkling water with lime
- A scoop of coconut sorbet or vanilla bean ice cream
- Espresso or strong black coffee to contrast the sweetness
They’re light enough to follow a heavier meal but special enough to be the star of a brunch table.
FAQs From My Kitchen
Q: Can I make the crust ahead of time?
Yes! You can bake the shells a day in advance and store them in an airtight container. They’ll stay crisp and ready for filling.
Q: Can I use store-bought tartlet shells?
Absolutely. If you’re in a rush, pre-made shells work just fine—just focus on getting the cream and mango right.
Q: Can I use bottled lime juice?
Fresh is best here since the zest and juice work together, but bottled will do in a pinch.
Q: How long will they keep?
Once assembled, they’re best eaten the same day. But the components (shells and cream) can be made a day ahead and assembled when ready to serve.
Final Thoughts
These Mango Lime Tartlets are proof that a simple dessert can still feel elegant and exciting. They’ve got everything: crisp crust, creamy filling, fresh fruit, and that citrusy finish that keeps you coming back for another bite.
They’re the kind of dessert that looks impressive but comes together easily—and they never last long once served. Whether you’re bringing dessert to a picnic, hosting brunch, or just treating yourself on a sunny afternoon, these tartlets are the perfect little escape.
Mango Lime Tartlets
Ingredients
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon salt
- 1 egg yolk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon lime zest
- 2 tablespoons lime juice
- 1 ripe mango, peeled and sliced
- Fresh mint leaves for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the flour, powdered sugar, and salt.
- Add the softened butter and egg yolk, and mix until a dough forms.
- Press the dough into tartlet pans and pierce the bottoms with a fork.
- Bake for 15-20 minutes or until golden brown. Let cool.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Gradually add granulated sugar, lime zest, and lime juice, and continue whipping until stiff peaks form.
- Fill each cooled tart shell with the lime cream.
- Top with sliced mango and garnish with fresh mint leaves before serving.
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