Mango-lime cream tarts
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- Prep Time20 mins
- Total Time20 mins
- Makes12 Tarts
John Cullen
Ingredients
750-mL Balkan-style yogurt, 5.9% M.F.
4 sheets frozen phyllo pastry, thawed
2 tbsp unsalted butter, melted
1/3 cup granulated sugar
lime zest, from 2 limes
6 firm, ripe mangoes, preferably Ataulfo
Instructions
Preheat oven to 375F. Line a sieve with a piece of cheesecloth folded in half, or a thick paper towel. Place sieve over a bowl. Scrape yogourt into sieve. Cover and leave at room temperature until some liquid has drained and yogourt is thick, about 1 hour. Meanwhile, lightly spray a 12-cup muffin tin with oil.
Place a phyllo sheet on the counter. Lightly brush with some of the butter, then sprinkle with 1 1/2 tsp sugar. Cover with another phyllo sheet. Line up all edges. Repeat with remaining phyllo sheets.
Cut phyllo stack into 12 squares. Carefully place 1 stack in a muffin cup, pressing down to form a cup. Leave sides of phyllo upright. Repeat with remaining phyllo stacks. Prick bottoms of cups with a fork. Bake in centre of oven until crispy and golden, 8 to 10 min. Remove to a rack to cool completely. Phyllo cups will keep well, covered, on the counter up to 2 days.
Scrape thickened yogourt into a bowl. Discard liquid. Stir in lime zest and remaining 1/4 cup sugar until combined.
Peel mangoes. Using a mandolin, slice mangoes no thicker than 1/8-in. Just before serving, generously fill each phyllo cup with about 2 tbsp yogourt mixture. Using one mango slice at a time, loosely twist and tuck into centre of yogourt, creating a flower shape.
Nutrition (per serving)
Calories 191, Protein 4g, Carbohydrates 31g, Fat 6g, Fibre 2g, Sodium 69mg.
Made with phyllo pastry, yogurt and sweet mangos, these impressive bites only take 30 minutes from prep to plate.
Kitchen Tip:
Ataulfo mangoes are silky and luscious. They are smaller than ordinary mangoes and usually have a bright yellow skin. Look for them at the grocery store or at any ethnic supermarket.