Mini Mango Lassi Tarts are a delightful fusion of Indian and French culinary traditions — buttery tart shells filled with a creamy mango-yogurt custard infused with cardamom and lime. These no-bake beauties are cool, tangy-sweet, and perfect for summer entertaining or light, elegant desserts.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 10 minsTotal Time 3 hrsFor the Tart Shells
1 ¼ cups digestive biscuits or graham crackers, finely crushed
2 tbsp sugar
6 tbsp unsalted butter, melted
Pinch of salt
For the Mango Lassi Filling
1 cup mango purée (fresh or canned; Alphonso mangoes preferred)
½ cup full-fat plain Greek yogurt
¼ cup heavy cream (optional, for silkier texture)
¼ cup granulated sugar (adjust based on mango sweetness)
Juice of 1/2 lime (about 1 tbsp)
½ tsp ground cardamom
1 ½ tsp unflavored gelatin (or 1 tsp agar-agar for vegetarian)
2 tbsp water (for blooming gelatin)
Optional Garnishes
Whipped cream
Fresh mango cubes or slices
Chopped pistachios
Mint leaves or edible flowers
Make the Tart Shells
1
Preheat oven to 350°F (175°C) .
In a bowl, combine crushed biscuits, sugar, melted butter, and a pinch of salt.
Press the mixture evenly into the bottom and up the sides of 6 mini tart pans (or one large pan).
Bake for 8–10 minutes or until lightly golden and set. Let cool completely.
Bloom the Gelatin
2
Sprinkle gelatin over 2 tbsp cold water and let sit for 5 minutes.
If using agar-agar, dissolve it in the mango purée and simmer gently for 1–2 minutes.
Make the Mango Lassi Filling
3
In a blender or mixing bowl, combine mango purée, yogurt, cream, sugar, lime juice, and cardamom. Blend until smooth.
Warm the bloomed gelatin gently until fully dissolved (do not boil).
Stir the dissolved gelatin into the mango mixture until fully incorporated.
Fill & Chill
4
Pour the mango filling into the cooled tart shells.
Smooth the tops with a spoon or offset spatula.
Refrigerate for 2–4 hours until set and lightly firm to the touch.
Garnish and Serve
5
Top with small swirls of whipped cream, a few cubes of fresh mango, chopped pistachios, or a fresh mint leaf.
Serving Suggestions
6
These tarts are refreshing and light — great after spicy meals.
Pair with chilled chai , sparkling water with lime, or a tropical fruit tea.
Perfect for brunches, picnics, or Diwali and Holi celebrations!
Variations
7
Vegan option: Use coconut yogurt and agar-agar instead of gelatin.
Crust swap: Try almond flour crust or crushed pistachio-shortbread base.
Flavor twist: Add a few saffron strands or a dash of rosewater for extra floral depth.
Ingredients For the Tart Shells
1 ¼ cups digestive biscuits or graham crackers, finely crushed
2 tbsp sugar
6 tbsp unsalted butter, melted
Pinch of salt
For the Mango Lassi Filling
1 cup mango purée (fresh or canned; Alphonso mangoes preferred)
½ cup full-fat plain Greek yogurt
¼ cup heavy cream (optional, for silkier texture)
¼ cup granulated sugar (adjust based on mango sweetness)
Juice of 1/2 lime (about 1 tbsp)
½ tsp ground cardamom
1 ½ tsp unflavored gelatin (or 1 tsp agar-agar for vegetarian)
2 tbsp water (for blooming gelatin)
Optional Garnishes
Whipped cream
Fresh mango cubes or slices
Chopped pistachios
Mint leaves or edible flowers
Directions Make the Tart Shells
1
Preheat oven to 350°F (175°C) .
In a bowl, combine crushed biscuits, sugar, melted butter, and a pinch of salt.
Press the mixture evenly into the bottom and up the sides of 6 mini tart pans (or one large pan).
Bake for 8–10 minutes or until lightly golden and set. Let cool completely.
Bloom the Gelatin
2
Sprinkle gelatin over 2 tbsp cold water and let sit for 5 minutes.
If using agar-agar, dissolve it in the mango purée and simmer gently for 1–2 minutes.
Make the Mango Lassi Filling
3
In a blender or mixing bowl, combine mango purée, yogurt, cream, sugar, lime juice, and cardamom. Blend until smooth.
Warm the bloomed gelatin gently until fully dissolved (do not boil).
Stir the dissolved gelatin into the mango mixture until fully incorporated.
Fill & Chill
4
Pour the mango filling into the cooled tart shells.
Smooth the tops with a spoon or offset spatula.
Refrigerate for 2–4 hours until set and lightly firm to the touch.
Garnish and Serve
5
Top with small swirls of whipped cream, a few cubes of fresh mango, chopped pistachios, or a fresh mint leaf.
Serving Suggestions
6
These tarts are refreshing and light — great after spicy meals.
Pair with chilled chai , sparkling water with lime, or a tropical fruit tea.
Perfect for brunches, picnics, or Diwali and Holi celebrations!
Variations
7
Vegan option: Use coconut yogurt and agar-agar instead of gelatin.
Crust swap: Try almond flour crust or crushed pistachio-shortbread base.
Flavor twist: Add a few saffron strands or a dash of rosewater for extra floral depth.
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