Homemade Sweet and Sour Mango Sauce—[Mango Sauce Crispy Egg Tart]

Overview

My favorite of all fruits is definitely the mango, an evergreen tree native to India. Mango is beneficial to the stomach, quenches thirst, and is a diuretic. It can lower cholesterol, help prevent and treat cardiovascular diseases, is good for eyesight, and can moisturize the skin. It is a good beauty fruit for ladies. However, it is best not to eat more than 200 grams of mango every day, because mango is a fruit rich in protein, and eating more will make you feel full. I have a relatively hot body, and mangoes are high in calories. Eating more can easily lead to internal heat, so I can only satisfy my cravings occasionally! I made mango jam last night to use in mango pie. I didn’t expect that the mango pie turned out to be super delicious! Thinking about it, it would also be quite good to make a jam-type egg tart! A layer of buttery and crispy puff pastry with sweet and sour mango jam inside. Take a bite and have a cup of Sri Lankan black tea. Life is full of sunshine and you feel extremely comfortable!

Tags

• baking
• homemade ingredients
• ice products
• children
• paita
• afternoon tea
• butter
• clear water
• corn starch
• lemon
• mango
• refined salt
• thousand-layer puff pastry
• fine sugar

Ingredients

Steps

1. 1 Cut the mango into small cubes, add 200ML water to cover the mango dices, bring to a boil, then turn to low heat and continue to cook for five minutes

   

2. 2 Mix cornstarch into 30ML water and mix thoroughly

   

3. 3 Add to the mango cubes and continue stirring over low heat until the mango liquid becomes thick

   

4. 4 At this time, you can turn off the heat, add fine sugar and refined salt to the cooked mango liquid, squeeze in the lemon juice and stir until the mixture melts

   

5. 5 Add the softened butter and continue mixing until the butter is completely melted. The mango jam is ready. Leave to cool completely and set aside

   

6. 6 Take out the puff pastry and roll it into small rolls, then divide it into small rolls

   

7. 7 Dip one side into dry flour and place it into the tart mold with the flour side facing up

   

8. 8 Use two thumbs to evenly shape the egg tart shell into the shape of the tart mold, making the bottom a little thinner

   

9. 9 Let the pinched egg tart shell rest for fifteen minutes

   

10. 10 Place the relaxed egg tart crust into the baking pan

    

11. 11 At this time, take out the cooled mango jam and set aside

    

12. 12 Use a spoon to spoon the mango sauce into the tart crust until it is about 70% full

    

13. 13 Spoon everything into the mango jam egg tart and put it in the preheated oven at 180 degrees for 15 minutes