Mango Basil Ricotta Tart
Mango, Basil & Ricotta in a Crisp Tart Shell
A crisp baked tart shell holds a savory ricotta filling topped with ripe mango, basil, honey, and lemon for a bright Italian-inspired finish.
About This Recipe
Mango Basil Ricotta Tart sets a crisp, fully baked shell against a soft ricotta filling, ripe mango, fresh basil, and a light honey finish. The filling is savory from Parmesan and bright from lemon, so the slice can move comfortably between a light lunch and a not-too-sweet dessert. It is colorful, uncomplicated, and best served when the mango still has a little firmness.
Open-faced tarts have a familiar place in Italian home baking, where a simple pastry shell lets a seasonal filling carry the character of the dessert. This version takes that everyday idea in a fresher direction, pairing tropical mango with the creamy, gently salty profile of ricotta and Parmesan. Basil keeps the fruit from feeling heavy, while olive oil adds a subtle savory gloss.
The most useful preparation step happens before the oven: drain the ricotta well. Excess moisture can loosen the filling and soften the shell, while a smooth mixture of ricotta, egg, Parmesan, lemon zest, salt, and pepper bakes into a sliceable center. Spread it evenly so the edges and middle finish together, then bake until the edges are set, the center barely trembles, and the filling reaches 160°F (71°C).
Give the tart a full twenty minutes to cool before cutting. The ricotta firms as it rests, and the shell has time to regain its crisp bite instead of carrying heat and moisture into each slice. Choose a mango that smells fragrant but is still firm enough to cut into clean pieces, then arrange it over the warm or cooled tart rather than baking it into the filling.
Scatter basil over the mango and finish with honey and a small drizzle of extra-virgin olive oil just before serving. The honey links the mango to the lemon, and the olive oil echoes the ricotta and Parmesan without turning the tart sweet or rich. Serve it at room temperature with a green salad, lightly dressed fruit, or a spoonful of plain yogurt for contrast.
If you are planning ahead, bake and cool the ricotta-filled tart up to a day in advance, then add the mango, basil, honey, and oil close to serving. Leftovers should be covered and refrigerated within two hours and used within three days; the crust will soften, so rewarm individual slices briefly in the oven rather than the microwave. A fresh basil leaf and a crack of black pepper bring the flavors back to life.
Ingredients
- 1 fully baked 9-inch tart shell, cooled
- 1 1/2 cups whole-milk ricotta, drained (340g)
- 1 large egg
- 1/4 cup finely grated Parmesan cheese (25g)
- 1 teaspoon finely grated lemon zest (2g)
- 1/4 teaspoon kosher salt (1.5g)
- 1/4 teaspoon black pepper (0.5g)
- 1 cup ripe but firm mango, thinly sliced (150g)
- 1/3 cup fresh basil leaves, thinly sliced (10g)
- 1 tablespoon honey (21g)
- 1 teaspoon extra-virgin olive oil (5mL)
Step-by-Step Instructions
- Heat the oven Heat the oven to 350°F (175°C) and place the fully baked tart shell on a rimmed sheet pan.
- Mix the ricotta filling Whisk the drained ricotta, egg, Parmesan, lemon zest, kosher salt, and black pepper until smooth.
- Fill the tart shell Spread the ricotta mixture evenly in the tart shell so the center and edges are the same depth.
- Bake the tart Bake for 22 to 25 minutes, until the filling is set at the edges, barely trembles in the center, and reaches 160°F (71°C).
- Cool the tart Cool the tart for 20 minutes on a rack so the ricotta filling firms without making the crust soggy.
- Add mango and basil Arrange the mango slices over the warm or cooled tart and scatter the sliced basil on top.
- Finish and serve Drizzle the Mango Basil Ricotta Tart with the honey and extra-virgin olive oil, then slice and serve.
Nutrition Per Serving
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 306 kcal | 15% |
| Protein | 6 g | 12% |
| Total Fat | 12 g | 15% |
| Saturated Fat | 6 g | 30% |
| Carbohydrates | 45 g | 16% |
| Fiber | 1 g | 4% |
| Sugars | 22 g | 24% |
| Sodium | 250 mg | 11% |
Nutrition is an estimate based on the listed ingredients and four servings.
Variations & Serving Suggestions
- Replace the mango with an equal volume of thinly sliced ripe peaches or nectarines.
- Use well-drained basket cheese or farmer cheese in place of ricotta.
- Swap the basil for fresh mint when you want a sweeter herbal finish.
Serve the tart at room temperature with a green salad, lightly dressed fruit, or plain yogurt.
Storage & Reheating
Cover the cooled tart and refrigerate it within two hours. Use leftovers within three days; the crust will soften as it chills, so keep the mango and basil on top rather than storing extra garnish in the same container.
Rewarm individual slices briefly in a 325°F (165°C) oven if you want to restore some crispness. Avoid the microwave, which can make the ricotta filling watery and the shell chewy.
Practical Cooking Notes
Let the ricotta drain until it is thick enough to mound softly on a spoon; excess whey can loosen the baked filling.
The edges should be set while the center still trembles slightly and reaches 160°F (71°C), then it will firm as it cools.
Top the cooled or barely warm tart with mango and basil so the fruit stays bright and the shell keeps its best texture.
Troubleshooting
The filling is loose.
Likely cause: the ricotta held too much moisture or the tart was cut before it cooled.
Fix: drain the ricotta well, bake until the center reaches 160°F (71°C), and give the tart the full cooling period.
The crust softened.
Likely cause: moisture from the filling or fruit sat against the shell for too long.
Fix: use a fully baked shell and add the mango close to serving.
The mango tastes flat.
Likely cause: the fruit was underripe or the finished tart needs more contrast.
Fix: choose fragrant firm fruit and finish with basil, honey, lemon brightness, and black pepper.
Frequently Asked Questions
Can I make Mango Basil Ricotta Tart ahead?
Yes. Bake and cool the ricotta-filled tart up to one day ahead, cover it, and refrigerate it. Add the mango, basil, honey, and olive oil within about 30 minutes of serving so the fruit stays fresh and the crust does not become unnecessarily soft.
How do I keep the tart crust crisp?
Use a fully baked, completely cooled shell and drain the ricotta well before mixing the filling. Bake until the center reaches 160°F (71°C), let the tart cool on a rack, and add the mango only after the bake is finished.
Can I replace the mango with another fruit?
Replace the mango with an equal volume of thinly sliced ripe peaches or nectarines. Choose fruit that is fragrant but still firm, and keep the basil, lemon, honey, and olive oil amounts unchanged.
What can I use instead of ricotta?
Use an equal weight of well-drained basket cheese or a thick, mild farmer cheese. Whisk it until smooth before adding the egg, Parmesan, lemon zest, salt, and pepper, then bake and check the same 160°F (71°C) doneness cue.
Cook Next & Build the Technique
Equipment
- Mixing bowl
- Spatula
- Measuring cups
- Measuring spoons
- Whisk
- Oven
- Rimmed baking tray
- Cooling rack
- Chef's knife
- Serving plate