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Mango Tart with Crystallized Ginger & Pistachios: Mango & Tomato Turns 5!!!

This May, Mango & Tomato turns 5!!! I can't believe I've been blogging for the last 5 years and honestly can't imagine my life without it. To celebrate, I decided to make Mango Tart with Crystallized Ginger & Pistachios.

Although I tried to get a few sponsors for my celebration and to host a few giveaways, nothing came of it. Instead, I'll share a few special recipes with you and treat myself to some new kitchen toys, cookbooks, etc. Hopefully those things will inspire me, keep me motivated and in turn help me to develop recipes that YOU my readers will like.

Thank you for sticking with me for the last 5 years, and I hope you'll continue to follow along.

And now about the tart. My recipe is inspired by the Mango Tart with Lime from Zen Can Cook, but of course I made some changes. I've always loved the combination of mangoes and pistachios and crystallized ginger, and decided to do just that. I also eliminated some of the extra butter and sugar, and am very happy with the result.

Mango Tart with Crystallized Ginger & Pistachios
Adapted from Zen Can Cook
Serves 4-6

8" square puff pastry
4 ripe mangoes
2-3 tablespoons of water
sprinkle of sugar
1-2 tablespoons chopped crystallized ginger
2 tablespoons butter, melted
2 tablespoons sugar in the raw
1/3 cup shelled pistachios, chopped
optional: coconut or vanilla ice cream

1. Peel your mangoes and cut off the "cheeks" and reserve those for later.
2. Chop the remaining mango "meat" and add to a small saucepan with 2-3 tablespoons of water, a sprinkle of sugar and the crystallized ginger.
3. Cook on low heat until the water almost disappears and the mango and crystallized ginger pieces have become soft. Puree the mixture in a food processor and allow to cool.
4. Preheat the oven to 375F.
5. Meanwhile, roll out the puff pastry onto a silpat lined cookie sheet and carefully score a border about 1/4". Using a fork, make holes inside the border: this will prevent the main body of the tart from puffing.
6. Spread a thin layer of the mango and crystallized ginger puree inside the border.
7. Slice the mango "cheeks" and layer on top of the puree slightly overlapping {you might have extra puree and mango slices: don't worry!}.
8. Brush the mango slices with melted butter and sprinkle with the sugar in the raw. Bake the tart for 30 minutes.
9. Take the tart out of the oven, top with chopped pistachios and bake for 5 more minutes.
10. Take the tart out of the oven, allow to cool slightly, cut and served topped with ice cream.

And now for step-by-step photographs!

The tart is messy to eat, but who cares? :) Just have a few extra napkins on hand.

If you are not a fan of mangoes (is that even possible?), you could use peaches or nectarines once they are available.

Once again, thank you to everyone for reading, commenting and making my recipes. Here's to another 5 years!!!


Liren Baker said...

Happy 5th! This is just scrumptious, Olga. I just love how you used crystallized ginger, delicious!

Dishing Up Delights said...

Happy birthday, missy!

Olga @ MangoTomato said...

awww, thanks babe!!!

Amanda McClements said...

Happy blog birthday! Love those silver utensils! ; )

Megan said...

This looks like the perfect treat to celebrate 5 years. Congrats! Can't wait to read more. :) said...

Congrats, Olga! I've been following you for a long time now, eh? Your recipes, styling and photographs are awesome. I've learned a lot from you over the years and look forward to the next five of M&T ;)

Michelle said...

This looks so good! Happy 5th blog birthday!!

BabbaZee said...

Congratulations on 5 years. You have wonderful recipes and brilliant photographs.

Olga @ MangoTomato said...

Thank you sooooo much!!