My favorite mango, by far, is the one called Ataulfo in Mexico. It also goes by the name of champagne or honey mango in other countries. When ripe, its meat is intensely golden yellow with a nice thick bite. It is juicy and has a lightly tart, yet intense, sweetness that is hard not to love. Different from other mangoes, it is not fibrous at all.
Being obsessed with words and names, I did a bit of research on the origin of the name Ataulfo, as it doesn’t mean or translate to anything. Well, it turns out that Ataulfo is a name. The Ataulfo mango was first discovered and historically recorded on a man named Ataulfo Morales’ property in the town of Tapachula in the southeastern tropical state of Chiapas.
The story goes that, in the late 1940s, he found a few of these fruits and became smitten with how sweet and succulent they are. Now, there were other mangoes in Mexico, brought by the Spanish through their trade with the East when Mexico was a colony of Spain. Yet, it seems that the Ataulfo came to be from a natural mutation or hybridization process.
A decade after it was found on Ataulfo Morales’ property, an agronomist named Hector Cano Flores helped popularize it by growing a large quantity of the Atauflo mango trees. And then, another decade later, the first commercial project took place.
By the 1970s, when yours truly was born, this mango had extended its reach well beyond the state of Chiapas and was being consumed in Mexico City, where I lived. Still, Chiapas remains the main producer and the biggest exporter of the fruit, and it also has a denomination of origin, just like champagne!
Oh how we loved Ataulfos. Me and my sisters used to eat them in so many ways. We’d have them in fruit salads, or we’d eat the sides sliced and covered in thick and creamy rompope – Mexican style eggnog – or garnished with lime, salt and ground chile. But, the most frequent way was just stuck on a special mango fork, peeled and gobbled up.
Did you know there is a special kind of fork just for mangoes? It is long and shaped like a trident. The two outer prongs are short and help hold the mango meat in place, while the middle prong is much longer and meant to go through the seed to hold the mango steady.
When I was a teenager, I became a fan of fruit tarts. I had found a recipe for a light and elegant fruit tart in one of my mom’s Austrian cookbooks – that she inherited from her mother – and made it my showpiece.
Whenever I needed to bring something to a dinner or a party, the fruit tart would come. I had mastered it! However, the recipe, of course, didn’t have mango. And I felt like the fruit that needed to be in there the most was the glorious Ataulfo mango. So, I started adding it in addition to the grapes, bananas and kiwis.
Slowly, but surely, the mango started taking over. Until finally, a few years ago, I decided to make a full-fledged mango tart. Why pretend that it was a fruit tart when the only fruit I wanted in there was mango? I could stop coveting the mango pieces from other people’s slices.
While I was at it, I also decided to make the crust entirely pecan. Of course, the traditional pastry cream stays right in the middle of the two.
Oh how I love this tart. It merely does justice to its crown, the Ataulfo mango from Chiapas.
Mango Pecan Tart
Recipe Yield
Cooking time
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Ingredients
- 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.
Comments
58comments inMango Pecan Tart
Naomi H.
Feb 06
Hello Pati,
Love your show!
Does the filling in this recipe compare firmness or density to that of a traditional fruit tart which uses mariposa cheese as part of the filling ingredient. I suppose what I am asking is what is the filling consistency suppose to be?
As you can tell from my question I am not much of a chef but, I admire you and your show.
The finished products are masterpieces and the simplicity shared on your show is encouraging for one at my level of experience.
It is a pleasure to see your family participation.
Thank for all that you share with us.
In Christ
Naomi
Pati Jinich
Feb 10
Hola Naomi! Thanks so much for the very kind words 🙂 For the filling of the tart, while simmering for about 1 to 2 minutes, it needs to thicken to thick cream consistency, then let it cool (it will thicken a tad more) and place in the fridge. It won’t be thick as pecan pie consistency but it will not be runny either. Good luck!
Clare Gray-Bayne
Jun 28
The tart looks like a giant dahlia!! These mangos are wonderful!!! We were introduced to them by a couple who runs a Thai restaurant here in Jacksonville, last summer. Then, earlier this spring, they showed up in our grocery store. We have been eating them since March☺️ . Maybe I will try this recipe soon.
Pati Jinich
Jun 30
I hope you do Clare, mangoes are fantastic in this tart 😉
Kim
Apr 18
I have a jar of mangos. Will this work?
Pati Jinich
Apr 19
It will Kim, just maybe add much less glaze at the end because mangoes in a can or jar are very sweet already. Good luck!
Lauryn
Aug 30
Hola,
Followed recipe for pastry cream exactly, but it’s still liquid? I thought it would be more of a pudding consistency, that way the mango slices will sit on top, instead of sink.
Any tips/ suggestions/ solutions?
Gracias!
Lauryn
Pati
Sep 11
Hm, I don’t know why your pastry cream did not thicken, Lauryn. I have made this recipe so so so many times! Do you want to try it again?
Joanne
May 20
Can u use walnuts in crust too
Pati
May 22
For sure! Enjoy the tart, Joanne.
Jacque W.
Mar 31
Hello, Pati!
This is my kind of eye candy! Planning on making this for Easter tomorrow, but can’t seem to locate the tart pan size. Perhaps 9 inch?
Thanks for the beautifully inspirational photo!
Pati
Apr 04
I hope you had a great Easter Jacque! A 9 or 10 inch pan will work great.
Lilian Yelamo
Mar 27
Hola Pati,
Soy venezolana, me fascinan tu shows, especialmente cuando fuiste a San Miguel de Allende, espero algun dia visitar a esa bella ciudad. Hoy estoy haciendo esta tartaleta, lo unico que me falta es cortar los mangos y hacer el syrop de albaricoque, espero que me haya quedado bien,
Gracias y saludos~
Pati
Mar 27
Mil gracias Lilian!
Fiona P
Jan 22
Hi Patti,
All the way from South Australia. I love your recipes. Mangoes are in season at the moment in Australia and it is very hot so this will be the perfect dessert to take to many celebrations. I was also thinking of making it in a slice tin to take to the river. When we go wTer skiing and it would be easier to share with everyone.
Pati
Jan 22
Oh how nice, it would be great eating by the river or skiing!
Gretchen
Nov 17
This tart is a work of art!
Pati
Nov 20
Thank you, Gretchen!
Shwna Foss
Jul 30
hey Pati , yeah this mango pecan tart looks so gorgeous and yummy ?… and i am going to try to make the tart soon.. and i am sure that it will be awesome tasting tart…
Pati
Jul 31
Enjoy the tart Shwna!
Cubbi Bead
Jul 19
I will definitely be making this. Mangoes are my favorite fruit! Thank you Pati for bringing only the best to our tables. I have Celiac Disease so need to be gluten free, and I am Diabetic. I was wondering if you have any suggestions on how to modify this recipe to meet my needs? Thanks for any he!p you can give me.
Pati
Jul 21
You can substitute the all purpose flour with rice flour or any gluten free flour that you like. It will hold up!
michelle
Jun 25
Instead of the wine what else can I use?
And can I use regular mangoes?
Pati
Jun 30
If you can’t find atauflo mangoes, you can use what is available. And substitute the wine for water in the glaze.
Brittany Kelly
Jun 25
This yellow mango has always been my favorite fruit! Here in AZ it is always sold on the side of the road near my house and they put it on a stick, slice it like a pretty flower of sorts, add lime, chile, salt, hot sauce. It’s amazing! Perfect snack for 120 degeee days 😉 thanks for sharing pati. Your show is my favorite cooking show ever. Can’t wait to try making this tart! I hope I don’t mess it up 😉
Sincerely,
BK
Pati
Jun 30
This is also a perfect snack for hot days ;).
Demetria Pompei
Jun 25
Looks absolutely beautiful and yummy. It has a classy
elegance to bring to a potluck party. I could just see
everyone’s eyes glued to the Mango tart.
Thank you Patti for sharing. Love it.
Pati
Jun 30
Yes it’s perfect for a potluck!
Janet
Jun 24
What does that mean to slice the cheek of the mango?
Pati
Jul 06
The cheeks are the sides of the mango that you cut away from the seed.
Eduardo R Lopez
Jun 24
Hola Pati, veo tu programa siempre que puedo, podrias poner estas recetas en español tambien? hablo ingles pero para hacer cualquier cosa en la cocina me es mas facil con las instrucciones en español.
Pati
Jul 06
Eduardo, en un par de meses vamos a tener el sitio con todas las recetas en español….!!!
Francine Galvan
Jun 24
Thank You soooo much Pati for sharing your Life, Family and your recipes, with us, they are great, I purchased one of your cookbooks, and have learned a lot from your show. Even though I am Mexican I don’t know a lot about Mexican cooking. Thank You!! you are a Fantastic Lady !!! . I truly enjoy your show and hope you are there for a very long time. Blessings Always
Pati
Jun 30
What an amazing comment…thank you Francine, it means so much to me!
Arthur R. Trevino
Jun 24
Thank you so much for the History & this Wonderful recipe. We will definitely attempt to replicate this weekend, chacho.
Pati
Jun 29
I hope you enjoy it!
Elaine McPherson
Jun 24
Cannot wait to try this. I have several mangos in the refrigerator, and was just going to use them in a smoothie.
But this seems a great way to use them. Thank you.
Pati
Jun 29
Yay!
tom satterlee
Jun 23
Hola:
This sounds wonderful and is something I know my wife of 62 years would have loved. I think I will make it and ask my neighbors over for dessert. You have done just a wonderful job since I first found you many years ago and I thank you for all the wonderful visits we have on the tv.
In Christ,
tom
Pati
Jun 29
It’s a wonderful dessert to share with your neighbors.
Natalia D
Jun 23
Thank you for a great recipe! I can’t wait to try making it.
Pati
Jun 29
Let me know how it goes Natalia.
Anonymous
Jun 23
I love tart of mangoes!
Pati
Jun 29
Me too :).
Donna and Harvey Stone
Jun 23
Thank you Pati. The recipe looks and sounds yummy! Love your show on TV.
Pati
Jun 29
Thank you Donna and Harvey!
Jim Parker
Jun 23
San Diego loves you!
Pati
Jun 29
I love San Diego!
Tamara
Jun 23
This is beautiful. Your tart looks like a flower! I can wait to make; my mouth is already watering. Thx again for a wonderful recipe and interesting read!
Pati
Jul 06
Thank you Tamara!
Felipe Lara
Jun 23
Great recipes just love ❤️ how easy Pati makes everything ?
Pati
Jun 29
?
Lorna S
Jun 23
I’m not a wine drinker so never have wine in my home. What can I use as a replacement?
Pati
Jun 29
You can substitute with water.
CRaig
Jun 23
enjoy your recipes, tart looks great will try it.
I have enjoyed your show also.
CRaig
Pati
Jun 29
Thank you Craig.
Esther from Chapala, Mexico
Jun 23
Thank you for this recipe. I love ataulfo mangos. I have used mixed with berries in smoothies, or with blueberries, as a fruit crumble. I have been looking for a recipe such as this! I have a question: Would it be OK to use sugar substitute, and whole wheat flour? I have diabetes and have to be careful with sugars in food and I try to use whole wheat flour in my baked good. Thank you
Pati
Jul 06
Try it and let me know how it turns out Esther!