If you’re looking for a light, fruity, and elegant Easter dessert, this Mango Cream Easter Egg Tart is the perfect choice! Featuring a buttery, crisp tart shell filled with silky mango cream, this tart brings a burst of tropical sunshineto your Easter table.

The combination of sweet, ripe mangoes, velvety cream, and a hint of citrus makes this dessert both refreshing and indulgent. Shaped like an Easter egg, it’s a festive and unique centerpiece that’s sure to impress!

Finished with fresh mango cubes, edible flowers, and a drizzle of white chocolate, this tart is as beautiful as it is delicious.

Plus, it’s make-ahead friendly, so you can prepare it in advance and enjoy a stress-free Easter celebration. Whether you’re hosting an Easter brunch, spring tea party, or family gathering, this Mango Cream Easter Egg Tartis guaranteed to be a showstopper!

Why You’ll Love This Recipe

Bright, Refreshing Mango Flavor – A perfect spring and summer dessert!
Beautiful Easter Egg Shape – A festive and elegant addition to your table.
Silky, Creamy Filling – Made with fresh mango puree and whipped cream.
Crisp & Buttery Tart Crust – Holds the filling perfectly without getting soggy.
Make-Ahead Friendly – Prepare in advance for a stress-free Easter dessert.

Ingredients

For the Tart Crust

1 ¼ cups all-purpose flour
½ cup unsalted butter, cold & cubed
¼ cup powdered sugar
1 egg yolk
1–2 tbsp ice water

For the Mango Cream Filling

1 cup fresh mango puree (from about 2 ripe mangoes)
½ cup heavy whipping cream
½ cup cream cheese, softened
¼ cup powdered sugar
1 tsp vanilla extract
1 tsp lemon juice

For Decoration

Fresh mango cubes
White chocolate drizzle
Edible flowers or mint leaves
Toasted coconut flakes (optional)
Powdered sugar for dusting

Instructions

Making the Tart Crust

Prepare the Dough – In a food processor, pulse together flour, powdered sugar, and butter until it resembles coarse crumbs.
Add Egg Yolk & Water – Pulse in the egg yolk, adding ice water (1 tbsp at a time) until the dough comes together.
Chill the Dough – Shape into a disc, wrap in plastic, and chill for 30 minutes.
Roll & Shape – Roll out dough to ¼-inch thickness and press into an Easter egg-shaped tart mold (or use a regular tart pan).
Bake – Preheat oven to 350°F (175°C). Line with parchment paper, fill with pie weights, and bake for 12–15 minutes until golden brown. Let cool completely.

Making the Mango Cream Filling

Blend the Mango Puree – In a blender, blend fresh mango chunks until smooth.
Mix the Cream Base – In a bowl, beat cream cheese, powdered sugar, vanilla, and lemon juice until smooth.
Whip the Cream – In a separate bowl, whip heavy cream until soft peaks form.
Combine & Chill – Gently fold the whipped cream into the mango mixture. Chill for 15 minutes before using.

Assembling the Tart

Fill the Tart Shell – Spread the mango cream filling evenly into the cooled tart shell.
Decorate – Top with fresh mango cubes, a white chocolate drizzle, and edible flowers.
Chill & Serve – Refrigerate for at least 1 hour before slicing.

Expert Tips for the Best Mango Cream Easter Egg Tart

Use Ripe Mangoes – The sweeter the mango, the better the flavor. Ataulfo or Alphonso mangoes work best!
Chill the Dough – This ensures a flaky, crisp crust.
Whip the Cream Properly – Over-whipping can make it grainy, so whip just until soft peaks form.
Make it Extra Creamy – Add a little mascarpone cheese for an even richer filling.
Add Texture – Toasted coconut flakes or crushed pistachios add a delicious crunch.