Email Us!

Have a question?  Have an idea to share?  We want to know!

We'll get back to you at the email address you provide.

Thank you!


Name *

123 Street Avenue, City Town, 99999

(123) 555-6789


You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.


Mucho Mango Tart

Miles of mangoes and flaky puff pastry combine to provide an impressive end to any feast, especially when topped with Cajeta de Leche.

 Mucho Mango Tart made in the Adventure Kitchen in June, 2015.

Mucho Mango Tart made in the Adventure Kitchen in June, 2015.


1 TB flour, plus more to use while rolling out the pastry

1 sheet frozen puff pastry such as DuFour (14 oz package), thawed in refrigerator

6 mangoes, cubed

1/3 C light brown sugar

1 tsp vanilla extract

1 ½ tsp cinnamon

1 TB white (table) sugar


Preparing the Pastry

1. Carefully remove the puff pastry from all packaging, unfold it and lay it flat on a lightly floured surface such that it is wider than it is tall.

Gently roll the pastry a few times until your rectangle is about 12 inches tall and 16 inches wide.  (This should only take a few rolls).

Click here for detailed instructions for rolling out pastry.

 Made into two long rectangular tarts, this will serve 8-12 people, depending on the size of the slices.

Made into two long rectangular tarts, this will serve 8-12 people, depending on the size of the slices.

2. Use a pair of clean kitchen scissors to cut the rectangle horizontally into two long rectangles, each about 6 inches tall and 16 inches wide.  This will make two long tarts, so serve a large crowd.  (If you prefer, you can make 4 smaller tarts by cutting each long rectangle in half vertically, so that you end up with 4 rectangles that are each about 6 inches tall and 8 inches wide.)

3. Carefully transfer the rectangles to a baking sheet covered with baking parchment.  Click here for detailed instructions for transferring the pastry. 

4. Use a sharp knife with a smooth - not serrated - blade (like a paring knife) to very lightly mark a 1-inch border all around both rectangles.  Do not cut through the pastry!  Start in one corner, lightly placing the tip of the knife about 1 inch from the edge.  Gently drag the blade of the knife over the surface of the dough to the other end of the rectangle, staying 1 inch away from the edge, and allowing the weight of the knife to cut through only the top surface of the pastry. Continue until you have made a border around the entire rectangle, then repeat with the other rectangle.  This will allow the edge of the pastry to rise separate from the rest, so that your tart will have a nice border when it is finished. 

5. After you have made the borders, use a fork to gently prick the top surface of the dough inside the borders of each rectangle.  When you are finished, you will have small prick-spots all over the insides of each rectangle (but not on the border!).

6. Put the baking sheet with the pastry on it in the refrigerator to rest for about 10 minutes (or longer), while you prepare the mangoes.

7. Open the cold oven and check to see if the rack is in the middle position. If not, move it there.  Preheat the oven to 425 degrees.

Mixing the Mangoes

8. Place the cubed mangoes in a large mixing bowl.  Add the 1 TB flour, the light brown sugar, the vanilla extract, the cinnamon and a generous pinch of salt.  Mix everything together so that the mangoes are evenly coated with everything.

Finishing the Dish

9. After the dough has rested, take the cookie sheet out of the refrigerator and put it on your clean work surface.  Use your fingers to sprinkle the white sugar evenly all around the borders you made on your rectangles.  Put the cookie sheet in the oven and bake for about 10 minutes, until the pastry is puffed and golden brown.  When finished, remove from the oven and set aside.

10. When your pastry rectangles come out of the oven, they may be puffed up high.  That’s fine!  They are just partially baked, and should deflate as they sit.  If they have not fully deflated by the time you are ready to add the mangoes, you can use a fork to gently prick the top surface in a few places in the middle (but not on the edges!).  This will allow the steam to fully escape and the puffy inner rectangles to deflate.  Once they have deflated, use a fork to press lightly down in the middle section of each rectangle so that there is a good smooth surface for your mangoes to rest on.

11. Spoon the mango mixture evenly over each rectangle, being careful not to put mangoes on the borders.  There should be a gentle mound of mangoes evenly distributed end-to-end within the borders of each rectangle.

12. Put the tarts back into the oven and bake for another 10 minutes or so, until the mangoes are hot.  If the pastry seems to brown too much before the mangoes are fully heated, take the cookie sheet out and cover the borders loosely with foil.  Put it back in for the rest of the time.

13. Your Mucho Mango Tarts are ready! Before serving, allow the tarts to sit for a few minutes and "set up" a bit, so the juices won't immediately run all over the place when you cut into them.  Serve them drizzled with warm Cajeta de Leche for an unforgettable treat!  Or for a more American approach, top with a small scoop of vanilla or cinnamon ice cream, or with a dollop of whipped cream.  Or, just eat it as is for a delicious, mango treat.

Have fun!