Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Mango | 1 cup diced (165g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 tbsp. sugar
- 1/4 tsp salt
- 10 tbsp. butter cut in chunks
- 1 egg
- 2 tbsp. ice water
- 2/3 cup sugar
- 2 tbsp. water
- 3 tbsp. butter
- 7 mangos cut in 3/4" wedges
- 1 2/3 cups flour
- =
Directions
Combine flour, sugar and salt in food processor. Add butter and process until mixtures resembles coarse meal. Whisk egg and water in a small bowl. Mix in enough of egg mixture to bind dough. Gather dough into a ball, wrap in plastic and let stand 1 hour. Preheat oven to 450' and position rack in center. Cook sugar with 2 tbsp. water over medium heat, stirring until sugar dissolves. Increase heat and boil without stirring until syrup turns deep golden brown. Whisk in butter. Immediately pour into 9" glass pie dish. Arrange mango evenly in dish. Roll dough out on lightly floured surface. Place over fruit. Trim edges and press to dish to seal. Bake until golden brown, about 40 minutes. Place heatproof plate over pie dish. Using oven mitts, quickly invert tart onto plate. Serve warm with whipped cream.