When we posted a photo of our irresistible Local Mango Crostada during Mango season in July, a lot of people got in touch to ask us how we make it at our Beach House. Here one of our Chefs, Brittanni Seymour, shares one of her favourite recipes. She said: “Making Mango Crostada is a great way to use up all of those ‘turned’ (a word Caymanians use to describe yellow mangoes) that are falling off of the tree in your backyard before they get all mushy. A crispy, flaky crust paired with almond cream and delicious mangoes makes an all-together perfect Sunday – and don’t forget to add a scoop of vanilla ice cream on top!”
To make this amazing dessert from scratch you need the following:
1 recipe for almond cream
1 recipe for tart dough
3 or 4 large local mangoes (firm)
2 egg yolks (for “glue” and brushing before baking)
¼ cup Turbinado Sugar (for sprinkling)
Almond Cream
4 oz of almond flour
4 oz of eggs
4 oz of butter
4 oz of sugar
25g of all purpose flour
Directions:
Bring eggs and butter to room temperature by leaving them out on the counter for a while
Once at room temperature, add all ingredients into the bowl of a stand mixer and mix using a paddle attachment on low speed
Once all of the ingredients have been combined and are creamy in consistency, store in an airtight container in the refrigerator
Tart Dough
805g of all purpose flour
13g of sugar
633g of butter
13g of salt
½ tsp of apple cider vinegar
Ice water (as needed)
Directions:
Cut butter into 1” cubes and refrigerate while measuring the rest of the ingredients
Place flour, sugar and salt in the bowl of large mixer
Add the butter and using a paddle attachment, mix on medium low speed until pea-sized
Add the apple cider vinegar and ice water as needed until dough just comes together; careful not to over-mix as this will cause the dough to fall apart and seep butter when it is baked
Divide into flat rounds and wrap individually with plastic wrap, store in refrigerator until needed
How to Assemble:
Using a rolling pin, roll your tart dough to about 1/8” thick and cut into 4” circles
Spread about 1½ tablespoons of almond cream on each round leaving ½” uncovered from the edges
Remove the skin from the mangoes using a peeler and cut the cheeks from each side; cut each cheek at a slant to create thick slices being sure to keep the cheek together after slicing
Place the mango cheek in the center of the dough that you spread with almond cream
With a pastry brush, brush the outside edge of the dough with the egg yolks, this will act as a “glue” once you fold the outer edges
Using your fingers, fold the outer edges of the dough upward and fold them into themselves
Preheat oven to 325F
Place in the refrigerator for about 20 minutes, remove, brush with the remaining yolks, sprinkle the turbinado sugar on top and bake crostada on a cookie sheet for about 15 minutes until golden brown and the bottom is cooked through
P.S. These guys are best eaten when warm!
