Mango Lassi Tart

Name: Mango Lassi Tart
Prep time: 20 min
Cook time: 48 min
Total time: 1 h 8 min
Yield: 8 servings
Cuisine: Indian
Ingredients: 1½ cups (180 g) graham cracker crumbs; 6 tbsp (85 g) unsalted butter, cold, cut into small cubes; 3 tbsp (37 g) granulated sugar; 1 cup (240 ml) plain whole-milk yogurt, at room temperature; 1 cup (240 ml) mango puree (fresh or frozen), strained if fresh; thawed if frozen; ½ cup (120 ml) sweetened condensed milk; 3 whole (150 g) large eggs, at room temperature; 3 tbsp (24 g) cornstarch; kosher salt, to taste; ¼ tsp (½ g) ground green cardamom (optional); 2 medium (300 g) fresh mango, peeled, pitted, and sliced

From the MyKitchenBank Kitchen

A creamy, baked tart that captures the essence of a traditional Indian mango lassi. A buttery graham cracker crust cradles a silky custard filling blending fresh mango puree, yogurt, and condensed milk, accented with warm cardamom spice. Topped with fresh mango slices, this fusion dessert is refreshing yet indulgent, perfect for showcasing ripe, fragrant mangoes. The yogurt adds a subtle tang that balances the sweetness, while the custard-style filling remains creamy and luxurious.

Prep: 20 min
Cook: 48 min
Wait: 3 hr 5 min
Total: 4 hr 13 min
Makes: 1 tart (8 slices)

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Steps

Before you start

Preheat oven to 350°F (175°C) after chilling the crust dough
Have all filling ingredients at room temperature except butter, which should be cold
Prepare 1 cup fresh mango puree from about 2–3 medium ripe mangoes, or use frozen/canned unsweetened
Read the timing—from start to serving is about 4 hours total, with 2 hours for chilling

1
Mix and shape crustOven 350°F / 175°C
- In a food processor, combine graham cracker crumbs, cold butter cubes, and sugar.
- Pulse 6–8 times until the mixture resembles wet sand with pea-sized pieces of butter visible throughout.
- (Alternatively, mix by hand in a bowl with a fork.) Press the crust mixture firmly and evenly into a 9-inch tart pan with removable bottom, covering the bottom and sides.
- Chill in the freezer for 15 minutes while preheating the oven to 350°F (175°C).
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Ready when: Crust is very cold and holds firmly when pressed
Tip: Cold, firm crust prevents slipping and ensures an even, crisp base
2
Bake crust until light goldenOven 350°F / 175°C
- Place the chilled crust in a 350°F (175°C) oven.
- Bake for 8 minutes until the edges are light golden and fragrant.
- Remove and set aside on the counter.
- Lower oven temperature to 325°F (165°C) for the next step.
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Ready when: Crust is light golden at the edges and fragrant throughout
Tip: Don't overbake—the crust will crisp more as it cools and will bake again with the filling
3
Cool baked crust briefly
- Let the crust cool for 5 minutes at room temperature.
- It should be cool enough to touch the pan safely but still slightly warm.
- Proceed to make the filling.
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Ready when: Crust is cool enough to handle safely
4
Blend yogurt, mango, and condensed milk
- In a medium bowl, whisk together plain yogurt, mango puree, and condensed milk until smooth.
- In a separate small bowl, whisk together cornstarch, a pinch of salt, and cardamom powder (if using) until no lumps remain.
- Sprinkle the cornstarch mixture over the yogurt mixture and whisk thoroughly until no dry streaks remain.
- Add eggs one at a time, whisking well for about 30 seconds after each addition to fully incorporate each egg.
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Ready when: Filling is smooth, creamy, and free of lumps or dry streaks
Tip: Add eggs slowly and whisk well—this prevents lumps and ensures a smooth, creamy custard texture
5
Fill and bake tartOven 325°F / 165°C
- Pour the filling into the cooled crust, smoothing the top gently with a spatula.
- Place the tart pan on a baking sheet (to catch any drips).
- Bake at 325°F (165°C) for 38–42 minutes, until the edges are set and the very center jiggles slightly (about 1 inch in diameter) when you gently shake the pan.
- The surface should look creamy, not soupy.
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Ready when: Edges are set; center jiggles slightly (1-inch diameter spot); surface is creamy
Tip: A slight jiggle in the center means the tart will continue to set as it cools—don't overbake or it becomes rubbery
6
Cool and chill tart until set
- Remove the tart from the oven and let it cool on a wire rack at room temperature for about 45 minutes.
- Transfer to the refrigerator and chill for at least 2 hours (or up to overnight) until the filling is completely set and cold throughout.
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Ready when: Tart is completely chilled; filling is no longer jiggly and holds its shape
Tip: Chilling is essential—it allows the custard to set and makes slicing clean and neat
7
Top with fresh mango and serve
- Shortly before serving, peel, pit, and slice fresh mango into thin slices.
- Arrange the mango slices on top of the chilled tart, or serve on the side.
- To slice the tart, use a sharp, thin knife dipped in warm water and wiped clean between each cut for neat slices.
- Serve chilled.
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Ready when: Tart is sliced neatly; mango is arranged attractively
Tip: A warm knife produces clean, neat slices; add mango just before serving to keep it fresh and prevent sogginess

Good to know

Tips

Mango ripeness matters: choose fragrant mangoes that yield slightly to pressure when ripe. Hard mangoes lack flavor; mushy ones may be overripe. Store at room temperature to ripen, then chill before using.
For the most vibrant golden color, use a golden-fleshed variety like Alphonso, Ataulfo, or Kesar rather than pale-fleshed types.
Room-temperature ingredients mix smoothly without lumps; remove eggs and yogurt from the fridge 30 minutes before you begin.
The cardamom is optional but recommended—it's the signature spice of traditional mango lassi. For maximum flavor, lightly toast whole cardamom pods, crack them open, and grind the seeds fresh.

Make ahead

The tart can be baked up to 1 day ahead and refrigerated, covered with plastic wrap. Top with fresh mango just before serving for best flavor and texture.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days (cover with plastic wrap to prevent odor absorption). Freezer: up to 2 months (wrap tightly; thaw overnight in the refrigerator before serving).

Substitutions

mango puree (fresh or frozen) → canned unsweetened mango puree or fresh mango flesh (peel, pit, and puree in a blender). Frozen mango works equally well; thaw completely before using
sweetened condensed milk → evaporated milk whisked together with 3 tbsp granulated sugar. Evaporated milk will make the filling less sweet; adjust sugar to taste
plain whole-milk yogurt → Greek yogurt thinned with a little milk to achieve pourable consistency. This creates a thicker, tangier filling; add 2–3 tbsp milk to reach the right consistency
ground green cardamom → 1/4 tsp ground ginger, a small pinch of saffron, or 1/8 tsp rose water. Each creates a different spice profile while maintaining an Indian flavor theme