| Prep: 30 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 25g | 15g | 40g |
| sugars | fibre | protein | salt |
| 20g | 4g | 5g | 0.2g |
It’s a pleasure to share with you all the tantalizing taste of the Sapodilla and Mango Tart – a dessert that feels like a harmonious dance of flavors from the East and West. Seattle’s summer bounty of fruit and my Japanese training in delicate plating work together to create this mouth-watering creation. Just as with my sushi rolls, this tart allows me to fuse my dual heritage in a unique and delicious manner.
United Tastes of the Symbolic Sapodilla and Mango Tart
I love the way sapodilla and mango, coupled with traditionally Western tart-making techniques, allows our taste buds to travel across oceans. Sapodilla, a cherished fruit in Japan, brings in a rich sweetness, unique to Southeast Asian tastes. With its pear-like texture and musky sweetness, it lends our tart a tease of the tropics. The mango, on the other hand, has its roots in my Pacific Northwest upbringing, bringing a juicy, tangy flavor.
This stunning Sapodilla and Mango Tart may remind some of you of the traditional American apple pie with its buttery crust filled with fresh fruit. Yet, utilizing sapodilla and mango, we’ve created an exotic, tropical twist that’s sure to appeal to a more adventurous palate. This tart pairs beautifully with a cool scoop of matcha ice cream for an East-meets-West dessert duo, or alternatively with a cup of jasmine tea, for a light, deliciously Asian-inspired ending to your meal.
Health Benefits of Sapodilla and Mango
Besides its explosion of flavor, there are numerous health benefits associated with these fruits. Not only do sapodilla and mango taste great, but they’re also excellent for your health. Sapodilla, also known as ‘sapota’, is packed with dietary fiber, vitamins and antioxidants that can aid in digestion, boost immunity and promote healthy skin. Read more about it here.
Mango, dubbed the ‘King of Fruits’, is a rich source of vitamins A and C, both vivid antioxidants that assist in boosting your immunity. They also improve eye health, lower cholesterol, and help in digestion. See the health benefits of mango here.
This dessert, therefore, is more than just a delectably sweet treat. It’s a fusion of flavors that whisks you off to another place, another culture. It embodies the intersection of my dual heritage, while also celebrating health and gastronomy. I hope you love the Sapodilla and Mango Tart as much as I do.
What You’ll Need
- For the tart shell:
- 1.5 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 9 tablespoons unsalted butter, cold
- 1 egg yolk
- For the filling:
- 3 – 4 ripe Sapodillas
- 2 ripe mangos
- 1 cup sugar
- 1/2 cup water
- For the glaze:
- 2 tablespoons apricot jam
- 1 tablespoon water
Method
Step One:
Start with making the tart shell: In a medium-sized bowl, combine 1.5 cups of all-purpose flour, 1/4 cup of sugar, and 1/2 teaspoon of salt. Cut in 9 tablespoons of cold unsalted butter until the mixture resembles coarse sand. Then, add 1 egg yolk and mix until the dough comes together.
Step Two:
Form the dough into a disk, wrap it in plastic wrap and let it rest in the refrigerator for about 30 minutes. After resting, roll out the dough to fit into your tart pan. Press the dough firmly into the pan and remove any excess. Preheat your oven to 375 degrees F (190 degrees C) and bake the tart shell for about 15 to 20 minutes, until it’s golden. Allow it to cool completely.
Step Three:
While the tart shell is cooling, prepare the filling: Peel the sapodillas and mangos, remove their seeds and cut them into thin slices. In a medium saucepan, combine 1 cup of sugar and 1/2 cup of water and heat it over medium heat until the sugar has dissolved. Add the sapodilla and mango slices and simmer for about 10 minutes until the fruits are tender and the mixture has thickened. Let it cool.
Step Four:
Fill the cooled tart shell with the sapodilla and mango mixture.
Step Five:
Prepare the glaze: In a small pot, mix together 2 tablespoons of apricot jam and 1 tablespoon of water. Heat it over low heat until the jam has melted. Brush the glaze over the tart.
Step Six:
Refrigerate the tart until it’s ready to serve. Enjoy your Sapodilla and Mango Tart!
