First the masala spiced brisket and now mango lassi. You might ask, what’s going on with all this South Asian goodness? Might I tell you that I am Punjabi, and Punjabis sure do love their food. But food aside, the one thing that we take pride in is our sweet, juicy mangoes. No where in the world can you find mangoes as sweet as those in the Punjab.
But, since I don’t have Pakistani mangoes at the moment, I’ll make do with whatever I have. These tarts instantaneously transport you to South Asian lands. Mango lassi, a milky, yogurt-y, tart and sweet drink is a staple in many South Asian countries, particularly in the hot, humid summers. And this tart is just a fun spin on that.
The almond-based tarts are filled with a sweet, aromatic, cardamom-infused mango and greek yogurt filling. It’s incredibly satisfying to take a bite of these mango lassi tarts at the end of a long, hot day. And to top it all off, they are healthy, grain free, and leave you feeling light and even a little cooler. Made with a few simple ingredients, this recipe is fast and easy. What you gotta do is puree the mango with some sugar, lemon, and cardamom. We heat it up to thicken it just a little bit. You can assemble your almond flour crusts while you wait, if you want to be super efficient that is. Once it’s all cool, I think you know where to go from there.
- MANGO FILLING
- 2½ cups of sliced mangos (about 4 small or 2 large mangoes)
- ¼ cup of sugar
- juice from half a lemon
- ¼ tsp cardamom
- pinch of salt
- 2 tbsp cornstarch
- 2 tbsp water
- 2 tbsp greek yogurt
- ALMOND CRUST
- 1 stick butter (room temperature)
- 2½ cups almond flour/meal
- 2 tbsp brown sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- To make the filling, puree the mangoes, sugar, lemon juice, cardamom, and salt in a blender or food processor.
- Mix the cornstarch with water. Pour the puree into a sauce pan, fold the cornstarch-water mixture in, and cook on medium high for about 10-12 minutes until mixture thickens. Whisk the mixture continuously while cooking to ensure lumps don't form. If the mixture is still not thick enough to your liking, you can add a tablespoon of cornstarch (mixed in water) at a time until it thickens to your liking. The filling is not meant to be super thick. The texture should be slightly thinner than pudding.
- Refrigerate until cool. Once cooled, fold in the greek yogurt.
- Preheat oven to 350 °F .To make the almond crusts, mix the room temperature butter with the almond flour, brown sugar, vanilla extract, and salt until fully combined and a dough forms,
- Press dough into mini tart pans. First press dough onto sides and then on the bottom. Poke the bottom with a fork. Refrigerate for about 10 minutes and then pop them into the oven for about 30 minutes until they have nicely browned and firmed up. Cool before assembling tarts.
- To assemble tarts, pour the mango filling into the crusts. Allow to cool 30 minutes before serving, if you can wait that long!
* adapted from The Artful Desperado