I was reading the recipe of Chocolate Mini Tarts at Hungry and Excited, and it looked so delicious that I wanted to make them myself. Since mom has a certain dislike for all things chocolatey (rolls eyes), and the oven was tucked away below a pile of other things, I modified her recipe a little to make a no-bake recipe and utilize the fresh batch of Kesar Mangoes that had just arrived.

Here is mine


  • Mango – 1 medium size
  • Digestive biscuits – 100 gms
  • Unsalted Butter / Ghee – 3 Table spoons
  • Fresh Cream – 100 ml


Take the digestive biscuits and run them in a food processor or chopper. Alternatively, If you don’t have a processor then wrap the biscuits in a bag and use a rolling pin or another tool to whack them into tiny crumbs. This is what they looked like once I had a go with them in my chopper.

Ground Biscuits

Take the butter (or ghee if you don’t have un-salted butter). Melt the butter, and pour it in the biscuit mixture. Run the processor / chopper once again to ensure that they’re mixed well. If you have used the rolling pin method, then mix the butter and biscuit crumbs well with your hand. This is what they looked like when I made them.

Buttered Biscuits

Take moulds and grease them lightly. I did this by wetting a small piece of cloth with the melted butter and dabbing it around the inner surface of the moulds. Place the biscuit crumbs on the mould and press them hard with your fingers or the back of a spoon. Place them in the freezer for 15 minutes. I don’t have any tart/cupcake moulds with me and use small katoris as moulds instead. This is how they looked just before I put them in the freezer.


Blend the cream and mango together till you get a uniform thick consistency. Pour this mixture on the moulds with the help of a spoon. Try and cover the entirety of them with the mango-cream blend. Place them in the freezer for 2 hours. I was able to scavenge for 1 heart shaped mould from mom’s supplies. This is how mine looked before freezing.

Mango poured

After removing them from the freezer, just a small pinch on the outside of the moulds will release the tarts. Keep them in the fridge for another hour. You can now happily enjoy them as they are.


Alternatively you can garnish them with what you like. Typically, you can use cut up fresh fruits and dry fruits. Since I had prunes with me, I used them. This is the final result.

with prunes

If you do give them a try, please let me know how they turn out to be. Enjoy 😀

16 thoughts on “Mango mini tarts

  1. This is such a fantastic adaptation 🙂 My friend R and I have been contemplating doing a hung curd and mango blend to make mini mango tarts. I think you have inspired me to try it out after all 🙂

    1. Thank you for the base recipe 🙂

      I want to adapt it to make peanut butter cups as well using a mixture of Oreos along with the digestive biscuits in the base.

      1. Nice blog… while those men are working, some find other ways to spend their time

  2. You have explained it so well 🙂 But suggest me anything other than mango to go with the recipe? And yours look super cute, your mom must be so happy with your interest in cooking and also considering her preferences while cooking.

    1. Hi OHW,

      One hack you can use is that blend any fruit you like (you can use chikoos, pineapple, strawberries) and mix it with gelatine.. If you cannot find veg gelatine, then you can use china grass. Just add 1 tsp of China Grass to a cup of Warm water and mix well. then mix this with the fruit blend.. You’re ready to go.

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