Mango Tart Recipe

Our Recipes

Mango Tart

An easy and quick dessert to make that not only looks good but tastes good too with mango sweetness and a light, crunchy crust made from ORI Digestive Biscuits


IKO Oat Cracker Crust

  • 1 packet IKO digestive biscuits
  • 75g unsalted butter (melted)
  • 2 egg yolks
  • 50g sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 240g milk
  • 60g mango (pulp)
  • 14g unsalted butter
  • 30g heavy cream
  • 3 mangoes


  1. Preheat oven at 180°C.
  2. Place ORI Digestive Biscuits in a strong and clean plastic bag, and crush with a rolling pin. You can also use a food processor.
  3. Transfer the crushed biscuits to a big bowl and add in the melted butter. Combine with your hands.
  4. Pour the crumb batter into your tart pan and press evenly with the back of a spoon to get a smooth base. 
  5. Bake in the preheated oven. Once done, let it cool and keep in the fridge for an hour or so to get the firm base.
  6. In a medium-sized bowl, whisk the egg yolks and sugar until pale. Sift in the flour and cornstarch. Whisk until smooth. Add in the mango pulp and combine.
  7. In a saucepan, heat the milk and bring to boil. Remove from heat. Very carefully, add the milk to the egg and mango mix. Whisk continuously to prevent curdling.
  8. Pour the mix back to the saucepan and set over medium heat. Whisk again on low until the mix comes to a boil. Keep on low heat for about 2 minutes or until the mix thickens.
  9. Once done, pour into a clean bowl. Add in the butter and give a quick stir to the mango custard mix.
  10. Cover the mix with a plastic wrap, making sure the plastic wrap is touching the mango custard mix. Keep in the fridge to cool.
  11. Put the heavy cream in a cold bowl and whip until you get stiff peaks. Add the whipped cream to the cold mango custard mix and gently mix. Place in the fridge to cool.
  12. TO ASSEMBLE: Pour the mango cream mix on the biscuit tart pan and spread evenly. Arrange cut mango stripes on the top. Let it cool before slicing.