Mango Chai Pop Tarts
These mango chai pop tarts are the real deal. Better than the packaged ones from your childhood. We start with a classic pate brisée pie crust. The trick is to roll out the dough between two sheets of parchment paper. This way you don’t add any extra flour to the dough and it stays super flakey. Plus that homemade mango buttercream just takes it over the top. The mango jam with the hints of cardamom and ginger from Choco Chai seasoning and the melt in your mouth crust just makes this recipe a winner.
You can place an egg wash in-between the dough layers but I found that it is not necessary. I wanted to make a vegetarian version and it worked just fine without it. When egg wash is brushed onto the crust, it always creates a golden brown hue that you will not get properly without. But since we cover it up with the frosting anyway, I find it’s not that big of a deal.
When it’s mango season, we make mango everything. I like to peel, cut and freeze mango chunks for smoothies when there are no longer in season.
Mango Chai Pop Tarts
Makes 8-10 Pop Tarts
2 cups All Purpose Flour
1 tsp Salt
1 tbsp Sugar
2 sticks (1/2 cup) Cold Unsalted Butter, diced
*Equipment needed- 2 pieces of parchment paper
4 Ripe Mangoes, peeled and chopped
2/3 cup Sugar
1 Lime, zest only
1 tbsp Choco Chai Seasoning
Mango Buttercream Frosting
2 cups Powdered Sugar
1 stick Butter, room temperature (soft)
2 Mangoes, peeled, chopped and pureed in the blender
For the Mango Jam:
*Make the jam first since it takes the longest to cook down.
- Take your chopped mangoes and place into a medium sauce pot over medium heat. Add the sugar and lime zest and mix occasionally while it is cooking down. It will take time to cook down the mangoes, about 30 minutes to an hour. DO NOT FORGET to stir and keep an eye out on your jam since it can start to stick and burn to the bottom of the pot. Make sure you are using a heavy bottomed pot for this recipe. It is best to make the jam ahead of time since it will thicken more as it rests.
For the Pastry:
- Add all ingredients to a food processor and process until the dough comes together in a couscous consistency, about 20 seconds blended.
- Lay onto the parchment paper and roll out to about 9 x 12 in to fill a baking sheet. Once rolled out evenly, slide onto a baking sheet and refrigerate for about 20 minutes until chilled.
- Preheat the oven to 350 F or 180 C.
- Once the dough is chilled it will stiffen and be easier to cut. Cut 4 or 5 even vertical lines and 1 horizontal through the middle, depending on the desired size of the pop tart.
- Add a big spoonful of jam into the center of the dough, cover with a second piece of pastry dough and seal the edges, keeping the jam inside. Take a fork, cover with flour and press the edges of the tart. With a toothpick, punch 6-8 holes into the top to keep the juices from bursting out.
- Refrigerate for about 5 minutes and then bake for 27-30 minutes. Remove from the oven and cool before adding the mango frosting.
- Add the powdered sugar, vanilla extract and butter into a bowl. Whisk with an electric mixer on low speed until they start to combine. Do not over mix. Add the mango puree slowly, 1/2 cup at a time, until spreadable consistency on medium speed for up to 2 minutes. Spread onto cool tarts or add the a ziplock bag or cloth piping bag and cut a hole in the corner when ready to frost. Sprinkle Choco Chai seasoning on top of the frosted pop tart and enjoy.
I made these during mango season in Puerto Vallarta, Mexico and they came out awesome!!!! Let me know how you like this recipe in the comments. Have you tried making other flavors? Apple? Guava? Pineapple?
Find out more about the health benefits that the ingredients from Choco Chai provide your body every time you add a pinch.