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Mango Tart with Sweet Red Chilli Syrup
15 Feb 2015


Mango Tart with Sweet Red Chilli Syrup | Snap a Bite

Yes, this recipe starts with a fair warning, and no, it’s not what you’d expect. ! You have to eat this pie FRESH, because if you don’t, it gets as soggy as a pair of sweaty socks and looks equally appetizing!

However, contrary to what you might think, it is not hot spicy so no fire hydrants needed. (And let’s be thankful for that.) Also, the base is loaded with crunchy yumyums, so prepare for that flavor flourish.

In other news, please welcome our latest acquisition: Annelies Vos! She will be helping with cooking up recipes, taking pictures and even gardening on the side. That’s right, we have our own plot of land now, which we hope to shape up into a green oasis in the coming year. You might catch some pictures from that too in the coming months.

By the way, the garden came with our new house, which we renovated and moved in to too. That might help to explain the interceding months of non-activity on the site.

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Mango Tart with Sweet Red Chilli Syrup

Preparation time: 40 minutes
Cooking time: 20 + 25 minutes
Serves: 8 people


5 sheet(s) of filo pastry
1/2 cup(s) butter (melted)
1/4 cup(s) dark brown sugar
1/4 cup(s) coconut (dessicated)
1/4 cup(s) pecan nuts (roasted)
1/2 teaspoon(s) of cinnamon (ground)
2 chili pepper (red)
1/2 cup(s) sugar
1 1/4 cup(s) water
1 lime(s) (juice)
1 cup(s) yoghurt
1/2 cup(s) mascarpone
1/2 orange (zest)
1 mango(s)
confectionars' sugar


Make the sweet chilli syrup.
Halve the chillis and scrape out the seeds.
Slice them finely.
Place the chillis, caster sugar, lime juice and water in a saucepan.
Slowly simmer for 20 minutes until thickened and syrupy.
Set aside to cool down.

Make the filling.
Blend the pecan nuts, desiccated coconut, cinnamon and dark sugar until a fine consitency.

Lay one sheet of pastry on the bench.
Brush with butter.
Sprinkle one half of the sheet with the filling.
Fold the other half over the top and brush with butter.
Lay in the baking tray.
Do this for all five sheets.
Bake for 20-25 minutes or until brown.

To serve (do this right before serving!).
Combine the yoghurt, mascarpone and orange zest.
Spoon into the tart.
Peel the mango into long strips.
Place them on the mascarpone filling.
Drizzle with chilli syrup and dust the edges of the tart with icing sugar.


Adapted from Baking Dish Magazine, page 70.


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