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.
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.
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.
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.
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.
Top with small swirls of whipped cream, a few cubes of fresh mango, chopped pistachios, or a fresh mint leaf.
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!
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.
6 servings