Mango Vanilla Mirror Tart

I love making this mango vanilla mirror tart when I want a dessert that feels elegant and impressive. The glossy mango glaze creates a beautiful finish, while the creamy vanilla filling and crisp tart crust bring balance and flavor to every bite. It looks stunning on the table, but I find the steps surprisingly manageable when I take them one at a time.

Why You’ll Love This Recipe

I love how this tart combines texture and flavor. The buttery crust provides a crisp base, the vanilla layer is smooth and creamy, and the mango mirror glaze adds a bright, fruity finish.

I also appreciate how visually striking it is. The shiny glaze gives it a bakery-style appearance, making it perfect for celebrations or special gatherings. Even though it looks sophisticated, I can prepare most of the components ahead of time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:
1 1/4 cups all-purpose flour
1/4 cup powdered sugar
1/2 cup unsalted butter, cold and cubed
1 egg yolk
1–2 tablespoons cold water

For the vanilla filling:
1 cup whole milk
1/2 cup heavy cream
1/4 cup granulated sugar
2 tablespoons cornstarch
2 egg yolks
1 teaspoon vanilla extract

For the mango mirror glaze:
1 cup mango puree
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon gelatin powder
2 tablespoons water

Directions

1. I start by preparing the crust. In a bowl, I mix the flour and powdered sugar, then cut in the cold butter until the mixture resembles coarse crumbs.

2. I add the egg yolk and a tablespoon of cold water, mixing just until the dough comes together. If needed, I add a little more water.

3. I press the dough into a tart pan and chill it for 20–30 minutes.

4. I preheat the oven to 350°F (175°C) and bake the crust for 18–22 minutes until lightly golden. I let it cool completely.

5. For the vanilla filling, I heat the milk and cream in a saucepan until just warm.

6. In a separate bowl, I whisk together the sugar, cornstarch, and egg yolks.

7. I slowly pour the warm milk mixture into the egg mixture while whisking, then return everything to the saucepan.

8. I cook over medium heat, stirring constantly, until thickened.

9. I remove it from the heat, stir in the vanilla extract, and let it cool slightly before spreading it evenly into the cooled crust. I refrigerate the tart until the filling is set.

10. For the mango mirror glaze, I sprinkle the gelatin over water and let it bloom for 5 minutes.

11. I gently heat the mango puree, sugar, and lemon juice in a saucepan.

12. I stir in the bloomed gelatin until fully dissolved.

13. I let the glaze cool to room temperature but remain pourable.

14. I carefully pour the glaze over the chilled tart and tilt gently to create a smooth surface.

15. I refrigerate the tart for at least 2 hours until fully set and glossy.

Servings and timing

This tart serves about 8 slices.

Prep time: 40 minutes
Bake time: 20 minutes
Chilling time: 2–3 hours
Total time: about 3 1/2 hours

Variations

I sometimes add a thin layer of sliced fresh mango between the vanilla filling and the glaze for extra texture.

If I want a coconut twist, I replace part of the milk in the filling with coconut milk.

For a passion fruit version, I substitute part of the mango puree with passion fruit puree to add tanginess.

storage/reheating

I store the tart in the refrigerator, covered loosely, for up to 3 days.

I don’t reheat this dessert. I prefer serving it chilled for the best texture and shine. If the glaze dulls slightly, I gently wipe the surface with a warm knife before slicing for cleaner cuts.

FAQs

Can I use store-bought mango puree?

Yes, I use high-quality store-bought mango puree when fresh mangoes are not in season. I make sure it’s smooth and not overly watery.

Why is my mirror glaze not shiny?

If my glaze isn’t shiny, it’s usually because it was too hot or too cool when poured. I let it cool to room temperature but keep it fluid before pouring.

Can I make this tart ahead of time?

Yes, I prepare it a day in advance and keep it refrigerated. It holds its shape and flavor very well.

What if I don’t have gelatin?

Without gelatin, the glaze won’t set properly. I can experiment with agar-agar as an alternative, adjusting the quantity carefully.

How do I get clean slices?

I use a sharp knife dipped in warm water and wipe it clean between each cut. This helps keep the mirror glaze smooth and neat.

Conclusion

I find this mango vanilla mirror tart to be both elegant and rewarding to make. The creamy vanilla filling, buttery crust, and glossy mango topping come together beautifully. Whenever I want to create a dessert that feels truly special, I make this tart and enjoy every bright, smooth, and refreshing bite.

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