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mango kalakand tart recipe

Mango Kalakand Tart Recipe

No Bake Mango Tart with biscuit base and filled with mango kalakand

Recipe Cuisine Indian
Keyword Mango Kalakand Tart
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Chilling time 3 hours
Total Time 4 hours 50 minutes
Servings 4

Recipe Ingredients

How to make mango kalakand

  • 60 gm Khova (made from approximately 500 ml full fat cream milk)
  • 50 gm Fresh Chenna (made form approximately 500 ml full fat cream milk)
  • 1 cup Mango Pulp (Use very good quality Kesar / Alphonso naturally sweet)
  • 50 gm Sugar (depends upon the sweetness of the mangoes)
  • 1/2 cup Pistachios, almonds (coarsely crushed or sliced)
  • 1 tsp Cardamom powder
  • Saffron
  • 1 tbsp Rose Water

How to make tart base

  • 20-25 piece Digestive or Oatmeal Biscuits (approximately should yield 100 gm crumb)
  • 40 gm Butter , Solid
  • 1 tsp Cardamom powder

Recipe Instructions

How to make tart base

  1. Crush the digestive/ oatmeal biscuits in a mixer to a fine mixture. Melt the butter.

  2. Add this mixture in a bowl and mix it with the spices and add the melted butter. Mix it with hand or wooden spatula till it starts forming small lumps. If the mixture does not clump together enough, then add little more melted butter.

  3. Spread the mixture evenly on fluted tart pan, press the edges of the tart pan nicely with your fingers so that it will get shaped as per the tart pan design.

  4. Once finished, cover the tart pan with cling film and refrigerate it till the filling is ready to use. Refrigerate it at least for two hours.

How to make Mango Kalakand

  1. Make fresh chenna out of 500 ml full fat cream milk. See the link above recipe section for how to make fresh chenna at home.

  2. Make fresh khova out of 500 ml full fat cream milk by slowly reducing it on low flame till the milk reduces to 1/3rd and looks granular in texture. Fresh homemade khova taste 100 times better than the store bought ones. It will take 40 minutes to reduce the milk.

  3. In a separate heavy base pan, add the freshly made khova. Tip in the freshly made chenna and keep on stirring on low flame. This will take around 20 minutes.

  4. Towards the end stage of making kalakand, stir more vigorously till the mixture thickens and forms a soft dough like consistency.

  5. Switch off the heat for 5 min.

  6. In a separate bowl mix mango pulp with sugar. Adjust the sweetness here. Sprinkle cardamom powder and stir well.

  7. Now add this to the kalakand mixture. Stir in well. Switch on the gas to low heat.

  8. Addition of mango pulp and sugar will release water. So keep stirring till the water evaporates and becomes thick mass.

  9. Once you are satisfied with the consistency, sprinkle rose water, throw in some saffron strands and give it a nice stir.

  10. Drizzle 1 tablespoon of melted ghee and mix it.

How to assemble the tart

  1. Once the mango kalakand comes at room tempertaure, take out the tart base. Fill it up with the mango kalakand. Refrigertae it back for 1 -2 hour or you can serve immediately too.

    Refrigeration will make it easier to cut the tart into individual slices.