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Mango Tart & Candied Lime*

Serves 4

8 mangoes
2 C water
1/2 C sugar
2 oz simple syrup
2 oz white rum
1-1/2 oz soft tub margarine
5 sheets phyllo dough
Candied Lime for garnish

For the glaze, peel 4 mangoes and chop their flesh finely. Mix with the sugar and simple syrup in a saucepan and place over a moderate heat. As the mixture warms up, add the water, then bring to a boil and reduce by half. Take the mixture off the heat and add the rum and margarine. Place back on a gentle heat and stir to mix until warmed through again; sieve the mixture while still warm.

For the tarts, layer the 5 sheets of phyllo dough, lightly coating each layer with cooking spray and brushing the top with glaze; cut into four 7-inch circles.

Peel the remaining mangoes carefully and cut each lengthwise into 3 lobes; set aside. Trim off all the flesh from around the stones, cut into a small dice, and
place into the center of the pastry circles to give it height. Lay each of the reserved mango lobes flat and cut into 1/8-inch slices, half-moon style.

Arrange these half-moons in overlapping fans around the pastry circles, being careful to leave 1/4-inch edge all around. Save the last few segments to arrange around the space at the center. Lightly sprinkle the whole tart with sugar. Bake at 400° for 8 to 10 minutes. Halfway into the baking and again just before serving, moisten the top of the tarts with the mango glaze.

Place the glazed tarts on warmed serving plates, garnish with Candied Lime, and spoon a little glaze around the plates.


  • Replace puff pastry in your favorite recipes with phyllo dough, as the chef has done with this recipe. His heart-healthy substitution eliminates about 21 grams of fat from this dessert without sacrificing flavor.
  • This recipe is not high in fat but has many calories because it contains 7 servings of fruit. We recommend that you have only one-half tart, especially if you are trying to control your weight.
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