Best 6 Upside Down Mango Tartlets Recipes

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Welcome to the tantalizing world of upside-down mango tartlets, where culinary art meets tropical delight. Prepare to be captivated by a symphony of flavors and textures as we embark on a delightful journey to create these exquisite treats. With a crisp and buttery crust, a velvety and tangy mango filling, and a stunning presentation, these tartlets are sure to impress and tantalize the taste buds of your friends and family. So gather your ingredients, preheat your oven, and let's embark on a delicious adventure together.

Check out the recipes below so you can choose the best recipe for yourself!

UPSIDE-DOWN MANGO TARTLETS



Upside-Down Mango Tartlets image

The classic French caramelized tart is made easier using a muffin pan.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 30m

Yield Makes 6

Number Of Ingredients 6

1 sheet frozen puff pastry, thawed and cut into six 3-inch circles to fit jumbo muffin pan
1/2 cup light-brown sugar
2 tablespoons dark rum
Coarse salt
3 tablespoons unsalted butter, cut into pieces
2 ripe mangoes, peeled, pitted, and cut into 1/2-inch dice

Steps:

  • Preheat oven to 400 degrees. Place puff pastry circles in refrigerator. In a small saucepan, combine brown sugar, rum, and pinch of salt; bring to a boil over medium-high heat. Boil 1 minute, then add butter and stir until completely melted. In a jumbo muffin pan, divide sugar mixture among the cups, about 4 teaspoons each. Divide mango among cups and top with pastry. Bake until pastry is golden brown, puffed, and juices are bubbling, 20 to 25 minutes, rotating pan halfway through.
  • Let cool on a wire rack, 15 minutes. Run a small knife around edges of pastries to loosen. Place a rimmed baking sheet over pan and quickly invert to release tartlets. Serve warm.

UPSIDE-DOWN MANGO CAKE



Upside-Down Mango Cake image

Provided by Marcela Valladolid

Categories     dessert

Time 2h5m

Yield 10 to 12 servings

Number Of Ingredients 11

1 1/2 sticks (12 tablespoons) unsalted butter, plus more for buttering the pan
1/2 cup packed brown sugar
2 large mangoes, sliced into 1/2-inch slices (approximately 2 cups)
1/2 cup sweetened shredded coconut
2 1/4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla
1 1/4 cups whole milk

Steps:

  • Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan and set aside.
  • Combine the brown sugar and 4 tablespoons of the butter in a small saucepan over medium heat and cook, stirring constantly, until the sugar dissolves and the syrup is bubbling. Bring the mixture to a boil and cook until it turns light amber, about 10 minutes. Carefully pour the butter mixture into the prepared pan and arrange the mango on top, overlapping the slices. Sprinkle the shredded coconut on top and set aside.
  • Whisk together the flour, baking powder and salt in a medium bowl and reserve. Beat together the granulated sugar and remaining 8 tablespoons butter in a large bowl with an electric mixer at high speed until light and fluffy, about 6 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Add half of the flour mixture and mix at low speed until just combined. Mix in the milk, then add the remaining flour and mix until just combined.
  • Gently spoon the batter into the pan over the coconut and mango and spread evenly. Bake on the middle rack until golden brown and a tester comes out clean, about 1 hour. Let the cake cool in the pan on a rack for 10 minutes.
  • Run a thin knife around the inside edge of the pan, then invert a plate over the pan and invert the cake onto the plate. Let the cake cool completely on the plate, at least 20 minutes, then serve at room temperature.

KAY'S CREAMY MANGO TARTS



Kay's Creamy Mango Tarts image

This is an easy, not too sweet, creamy dessert.

Provided by Kay5103

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 10m

Yield 8

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
1 (8 ounce) container mascarpone cheese, at room temperature
2 tablespoons superfine sugar
⅓ cup heavy whipping cream, or more as needed
16 ounces diced canned mango (such as Del Monte®), drained
8 mini graham cracker pie crusts (such as Keebler®)

Steps:

  • Beat cream cheese, mascarpone cheese, and sugar together until creamy. Blend in heavy cream to make a thick, custard consistency. Fold in drained mangoes. Divide mixture between prepared crusts. Refrigerate until ready to serve.

Nutrition Facts : Calories 410.5 calories, Carbohydrate 26.1 g, Cholesterol 79.4 mg, Fat 32.5 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 16.5 g, Sodium 252.5 mg, Sugar 15.2 g

MANGO UPSIDE-DOWN CAKE



Mango Upside-Down Cake image

This mango cake is stunningly simple to make and perfect for when mangoes are in season. It's also relatively healthy as far as cakes go and not overly sweet. The cake is dense and perfect with tea or coffee. I use Alfonso mangoes, but any variety will do.

Provided by Diana Moutsopoulos

Categories     Desserts     Cakes     Upside-Down Cake Recipes

Time 1h20m

Yield 8

Number Of Ingredients 8

2 ripe mangoes, peeled and thinly sliced
⅔ cup white sugar
2 eggs, lightly beaten
½ cup plain Greek yogurt
½ cup sunflower seed oil
1 ⅓ cups all-purpose flour
⅓ cup unsweetened shredded coconut
1 ½ teaspoons baking powder

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C). Line an 8-inch square baking dish with parchment paper, leaving some overhanging on all sides.
  • Arrange mango slices in an overlapping pattern over the bottom of the prepared dish.
  • Combine sugar, eggs, yogurt, and oil in a large bowl and stir until smooth. Fold in flour, coconut, and baking powder until just combined. Spoon batter over the sliced mango, and spread evenly to the edges.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let the cake cool in the dish for 15 minutes before inverting onto a serving plate and carefully peeling off the parchment paper. Allow to cool completely before slicing.

Nutrition Facts : Calories 345.3 calories, Carbohydrate 40.7 g, Cholesterol 49.3 mg, Fat 18.9 g, Fiber 1.9 g, Protein 4.9 g, SaturatedFat 4.6 g, Sodium 119.7 mg, Sugar 23.1 g

MANGO UPSIDE-DOWN CAKE



Mango Upside-Down Cake image

Dancing with the flavors of the tropics is simple when mangoes are on hand. This upside-down cake offers a dazzling showcase -- the ripe fruit nestles in a simple caramel, its golden hues and honeyed taste deepening as it bakes. Banana and rum add more tropical notes and help keep the cake moist, from first bite to last crumb. Martha made this recipe on episode 509 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h

Number Of Ingredients 11

1 1/2 cups sugar
1 cup unbleached all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/3 cup buttermilk
1/2 cup safflower oil
2 tablespoons golden rum, such as Bacardi Gold
1 large egg plus 1 large yolk
1 teaspoon pure vanilla extract
1 ripe banana, mashed until smooth (1/3 cup)
2 large or 3 small ripe mangoes (2 pounds, 6 ounces total), peeled, 2 sides cut off each, and each side sliced into 5 pieces

Steps:

  • Preheat oven to 350 degrees. Heat 1/2 cup sugar and 2 tablespoons water in a small saucepan over high, stirring, until sugar is dissolved, about 3 minutes. Let boil, without stirring, until dark amber, swirling pan to color evenly and washing down sides with a wet pastry brush to prevent crystals from forming. Immediately pour into a 9-inch round cake pan; swirl to evenly coat bottom of pan.
  • Whisk together flour, baking soda, salt, and remaining 1 cup sugar in a medium bowl. In another bowl, whisk together buttermilk, oil, rum, egg and yolk, vanilla, and banana. Whisk buttermilk mixture into flour mixture until smooth and combined.
  • Arrange mangoes in pan on top of caramel, in a tightly packed single layer. Pour batter into pan.
  • Bake until a tester inserted in center of cake comes out clean, 45 to 50 minutes. Let cool in pan on a wire rack 15 minutes. Run a knife around edge of pan, invert cake onto a plate, and let cool completely before serving.

MANGO-MACADAMIA UPSIDE DOWN CAKE



Mango-Macadamia Upside Down Cake image

"This is a new, tropical version of an old favorite," writes Carole Resnick of Cleveland, Ohio. "It will bring a bit of summer into your kitchen any time of year."

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 4 servings.

Number Of Ingredients 15

1 medium mango, peeled and thinly sliced
1 tablespoon lemon juice
3 tablespoons light brown sugar
1 tablespoon butter, melted
2 tablespoons macadamia nuts, chopped
CAKE BATTER:
2 tablespoons butter, softened
1/4 cup sugar
1 egg, lightly beaten
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/4 cup 2% milk
Finely chopped crystallized ginger, optional

Steps:

  • In a small bowl, combine mango and lemon juice. Line a 6-in. round baking pan with parchment paper; coat with cooking spray. Combine brown sugar and butter; spread evenly into prepared pan. Top with mango mixture; sprinkle with nuts. Set aside., In a small bowl, cream butter and sugar. Beat in egg. Combine the flour, baking powder, ginger and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon batter over nuts., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before inverting onto a serving plate; remove parchment paper. Sprinkle with candied ginger if desired. Serve warm.

Nutrition Facts : Calories 329 calories, Fat 14g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 226mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.

Tips:

  • For a gluten-free version, use gluten-free puff pastry sheets.
  • To make the filling, you can use fresh or frozen mangoes. If using frozen mangoes, thaw them completely before using.
  • If you don't have a tartlet pan, you can use a regular muffin tin. Just grease the cups and fill them with the puff pastry and filling.
  • Bake the tartlets until the pastry is golden brown and the filling is bubbling.
  • Let the tartlets cool for a few minutes before inverting them onto a serving plate.

Conclusion:

These upside-down mango tartlets are a delicious and easy-to-make dessert that is perfect for any occasion. With their sweet and tangy filling and flaky pastry, they are sure to be a hit with everyone who tries them. So next time you are looking for a special dessert to make, give these upside-down mango tartlets a try. You won't be disappointed!

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