chardonnay mango tart


Mango Pecan Tart

Mango Pecan Tart

Tarta de Nuez con Mango

Recipe Yield

10 servings

Cooking time

50 minutes

Rate this recipe

4.43 from 7 votes


  • 3 large, ripe champagne or Kent mangoes

For the crust:

  • 1 1/2 cups pecans
  • 1 cup all-purpose flour
  • 1/4 cup dark brown sugar
  • Pinch kosher or coarse sea salt
  • 1 large egg
  • 4 tablespoons cold butter

For the Pastry Cream:

  • 1 cup milk
  • 1 tablespoon vanilla extract
  • 3 egg yolks
  • 1/4 cup sugar
  • 2 tablespoons cornstarch

For the glaze:

  • 1/4 cup apricot jam
  • 1/4 cup white wine from a bottle that you would like to drink

To Prepare

For the crust:

  • Preheat the oven to 375°F. Place the pecans in the bowl of a food processor. Pulse a few times until finely ground. Add the flour, sugar and salt and pulse again a few times until combined. Add an egg and the butter, pulse again a few times until thoroughly mixed and the butter has broken into the smallest of pieces, making it hard to distinguish it from the mix. The mix should resemble a coarse meal; it will not appear to be a homogeneous dough, but it will be all crumbles. That’s what you want.
  • Turn all the pecan mix into a tart pan with a removable ring. Press into bottom of the pan with your hands, leveling it all around. As you press, the mix will start looking like dough. Press a bit to the sides to form a 1/4-inch border all around.
  • Bake for 15 minutes, until cooked through and appears to be lightly golden. Let it cool completely.

For the pastry cream:

  • In a medium saucepan, set over medium heat, pour in the milk and vanilla, stir well with a whisk and let it come to a simmer. Just until it begins bubbling around the edges. Remove from heat.
  • In a medium bowl, beat the egg yolks along with the sugar and the cornstarch. Slowly, in a thin stream and with the help of a ladle, pour the milk into the beaten eggs, whisking along to combine thoroughly until all the milk mixture has been poured. Transfer it all back into saucepan. Set over medium heat, stirring occasionally and keeping a good eye on it, let it come to a simmer. Simmer for about 1 to 2 minutes, until it thickens to thick cream consistency. You may stir with a spatula as it simmers so it doesn’t stick to the bottom. Remove from heat. Let it cool, wrap with plastic wrap and place in refrigerator until ready to use.

For the glaze:

  • In a small saucepan, combine the jam with the wine. Set it over medium heat. Stir or whisk a couple times, until it dissolves and it begins to simmer. Let it simmer 1 to 2 minutes. Set aside.

To assemble the tart:

  • When ready to assemble the tart, vertically slice the cheeks of the mangoes. With a small knife, cut around the cheeks to make it easy to remove from the skin, and scoop out with a spoon. Cut the cheeks into slices.
  • Pour the pastry cream onto the crust. Place the mango slices, going around the tart until you reach the center. With a pastry brush, brush the glaze all over the mangoes. If the glaze has cooled, heat for a few seconds until it becomes liquid again.
  • Place the tart in the refrigerator at least for an hour to set and chill.


35comments inMango Pecan Tart

  1. Yolanda Delgadillo Jimenez

    Aug 09

    I’m so sorry Pati messed up your mango pie, I added the mongo’s before the cream, by the time I realized what I’ve done it was to late, I’m sure it will still be delicious, it’s your recipe.( my first time baking) thank you for being you.

    1. Pati Jinich

      Aug 14

      Thanks to you for following Yolanda, I am sure next time your tart will be a hit 🙂

  2. Cristina Ortiz

    Jan 01

    Hola Pati, Our family loves your show so my daughter bought me your most recent cookbook for Christmas. I’ve already made 3 recipes this week:-). Loved the tart, since I can’t drink milk I substituted 3/4 cup coconut milk and 1/4 cup soy milk in the cream and it came out great. Thank you for highlighting the beauty and history of our Mexican culture.
    Feliz Año Nuevo!

    1. Pati Jinich

      Jan 05

      Felicidades para ti tambien Cristina! So happy to read you are having fun cooking out of the book, yay!

  3. Maria

    Sep 24

    Hi Pati. First, just want to let you know that I Just recently discovered your show. Really enjoying it. Love your energy and of course, your recipes. I especially like your travels showcasing places in Mexico. Your pride of your heritage really shows, love it! Now for my question on the glaze. I’ve made tarts with glazes before but just using jam or preserve. I find that if I’m using cut fruits, the glaze tends to be runny (I guess because of juice from the fruits?) For berries, glaze stays solid. What would be a good solution? Would that much chardonnay make it too thin and runny? Thanks and more power to you and your show.

    1. Pati Jinich

      Oct 04

      Thanks so much for reaching out Maria. About the glaze, if it is too runny for you, maybe add less Chardonnay or let it simmer a little longer to reduce it. The tart as it is without the glaze, works too. Enjoy!

  4. Monica

    Aug 06

    Absolut wonderful delicious. We all loved it. Thank you for that cake.

    1. Pati Jinich

      Aug 11

      So glad to read this Monica, yay!

  5. Ann Mc.

    May 16

    Dear Pati,
    I just ran an experiment to see if I could make the tart crust without a food processor–by hand. Yes! I used pre-ground almond meal (more readily available than pecan) measuring by weight rather than volume and an old fashioned wire pastry blender. Your recipe is very generous in volume, but it really pulled together in the oven making a cookie-like crust. The pastry cream firms up with alarming speed–liquid to solid in a heartbeat. Thank you for a fun learning experience.

    1. Pati Jinich

      May 20

      I’m so glad you had fun, Ann!

  6. Ann

    Apr 09

    Dear Pati,
    Honey mangos are divine! How large a tart pan do you recommend for this recipe? Many thanks.

    1. Pati Jinich

      Apr 17

      I LOVE honey mangoes too, Ann! A 9 or 10 inch pan will work great.

  7. Patricia Horton

    Aug 04

    Mrs patie I love your Chardonnay Mango Pecan Tart,I’m going to try to make it very soon on my own. I wish I had the recipe for the hold meal with the rice with onions, fish with the garlic,onions,sweet plums and other things.

  8. Yves

    Jan 05

    I wanted to put this up on my Facebook but the default huge “PATTI FINCH” instead of the outstanding photo of the Mango Tart changed my mind.

    1. Pati

      Jan 05

      Oh ok.

  9. Chella MOeller

    Jul 03

    Patty Rees una fregona en la cocina y me encanta tu show, pero está tarts es huerfana, NO TIENE MADRE, me encanta, gracias guapa!!!

    1. Pati

      Jul 06

      Muchas gracias!! Jajaja.

  10. rima

    Feb 05

    Beautiful and delicious

    1. Pati

      Feb 06

      Thank you so much Rima!

  11. Sue Gibbs

    May 16

    Hi Pati, I noticed that on your show, when making the Chardonnay Mango Pecan Tart, you used 1 1/4 cup milk. But in your book it says only 1 cup milk. Which is the correct amount? Thank you so much for your help on this. I love your shows and have tried many of your recipes and love them all!!! Sue Gibbs

    1. Pati

      May 16

      Yes, I like it better as it is spelled out in the book, I adjusted the quantities to make less of the cream as before it overflowed a bit… Thanks for trying the recipes, yay!

      1. Sue Gibbs

        May 16

        Thank you so much for your quick reply, can’t wait to try it! I enjoyed your Book Signing in Denver and have already marked several recipes in your new book!!

        1. Pati

          May 17



    Jan 16

    Hi Pati,

    Me gusta mucho tu programa. Lo veo casi cada sabado aqui en Los Angeles.

    Me gustaria que hicieras tamales de dulce un dia de estos y de carne. Me gustaria aprender a hacerlos.



    1. Pati

      Jan 26

      Aquí están estas recetas para tamal de pollo y tamal dulce, voy a tratar de subir uno para carne muy pronto! &

  13. maria escobar

    Aug 21

    Estoy trabajando para un matrimonio y hemos visto su programs ,nos encanto y planeamos cocinar la tilapia con plums y el arroz y la tarta, ya coninamos en familia con mis hijos y nos gusto mucho ademas de la bonita experiencia de compartir,gracias Patti

    1. Pati

      Sep 06

      Con gusto, Maria!

  14. sondra

    Aug 06

    HI for this recipe do i have to make my crust homemade can i buy pie crust.

    1. Pati

      Aug 12

      Either/Or. But making your own pecan crust is super easy and it makes the recipe more special.

  15. Jayne

    Jul 25

    Thank you so much for this recipe and for your fine cooking. I made the pie and it was wonderful. You’ve introduced me to different Mexican food , here in San Diego there’s Baja and Sonoran Mexican restaurants ( all good ) but I really enjoy San Miguel’s influence!


    1. Pati

      Jul 28

      Hi Jayne, Thank you so much for your lovely note and for making the mango tart! I hope you find many more things to try!!

  16. Juanita Arceneaux

    Apr 12

    I just finished with the entire meal. I made the tar, the fish and the rice. I wanted a little acidity so I sliced an avocado, fresh tomato and a roasted jalapeno with lime and salt. My tart does not look as pretty as yours but I think the flavors are all there. Your instructions were right on and I will take a picture before we eat which is about to happen within the next 10 minutes. I love real Mexican cuisine, I am Colombian but my love for food came out of living in California and learning from mi suegra Mexicana que en paz descanse. Thank you for this site and your amazing show. I watched yesterday for the first time on KERA and when I saw San Miguel de Allende it blew my mind. I have always wanted to visit.

  17. Juanita Arceneaux

    Apr 12

    I picked my own pecans here in Texas and I am super excited about this Pecan Mango Tart! Hope to post again once I am finished.

    1. Pati

      Apr 12

      Please do!!
      If you make a video of you making or eating it, please send it to me to

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.