When the thermometer creeps above 80, my kitchen quickly turns into a sauna. Turning on the oven to bake a cake is simply unthinkable. But skipping out on sweet treats isn’t really an option, is it? Thankfully no-bake cakes exist for times like this. Such goodies, like our fruity mango cream tart, are the perfect way to cool down in these dog days.
Refrigerator Instead of Oven: Cool Down with Our No-Bake Mango Cream Tart
Admittedly, mango rarely ends up on my plate. Here, they are so rarely in season. So I was all the more delighted when I recently discovered the recipe for a mango cream tart, which can be made with fresh and frozen mangoes alike. The best part is, of course, that the fridge will be doing the heavy lifting today instead of the oven. This makes it the perfect sweet companion for the next summer party or a small friends and family get together or even just as a means to beat the heat. Plus, when paired with lime juice and zest, it provides for a nice bright and refreshing treat.
The base of our mango tart is a crispy crust made from crushed cookies. Oatmeal cookies give it a special crunch and add a nice mellow flavor to really let the flavors of this recipe soar. If you want an even more intense twist, chocolate cookies could work intriguingly well. If you’re craving something classic, simply go for shortbread cookies. No matter which cookie you go for, to make the crust, mix the cookie crumbs with melted butter and spread the mixture evenly in a springform pan. Afterwards, put it in the refrigerator to chill and firm up.
In the meantime, you can prepare the filling. It consists of pureed mango fruit, lime juice, cream cheese, whipped cream, gelatin, and powdered sugar. Pour it over the crust and then put the tart back in the refrigerator to set. Perfectly chill, right?
If you just can’t get enough of sweet and fruity cakes, we have plenty of recipes to offer you such as our blueberry meringue sheet cake, peach sheet cake, and pavlova with cherries. Enjoy!
Mango Cream Tart
Equipment
- 1 (9-in.) springform pan
Ingredients
For the crust:
- 2 cups oatmeal cookies crushed
- ½ cup butter
For the filling:
- 1 tsp unflavored gelatin
- 1½ cups mango fresh or frozen
- 1 organic lime zested and juiced
- 8 oz cream cheese full-fat
- ¼ cup powdered sugar
- 1 cup heavy cream
Instructions
- Crush the oatmeal cookies in a food processor until finely ground or place them in a freezer bag and crush them with a rolling pin.
- Melt the butter in a saucepan and mix the cookie crumbs in.
- Spread the cookie-butter mixture evenly into the springform pan, forming a crust and rim. Refrigerate the crust for 20 minutes so that it firms up.
- In a bowl, dissolve the gelatin in cold water according to package directions. Once ready, set aside.
- Peel the mango, remove the pit, and puree the flesh until smooth. Wash the lime, zest, and juice it. Set aside.
- Whip the heavy cream until stiff peaks form.
- Beat the cream cheese, powdered sugar, lime juice, and lime zest together. Then add the mango puree.
- Carefully stir the gelatin into the cream cheese-mango mixture until dissolved.
- Carefully fold the whipped cream into the mango filling.
- Evenly spread the filling over the crust and smooth the top.
- Refrigerate the tart for at least 3 hours to set.
- Before serving, sprinkle the mango cream tart with lime zest, to taste.