EGGLESS MANGO CUSTARD TART

This no-bake eggless mango custard tart is honestly one of my absolute favourites — especially during mango season! It’s eggless, super simple to make, and doesn’t need any oven or fancy tools. The base is made with crushed biscuits and melted butter, just pressed into a tart tin and chilled until firm. Then comes a creamy, smooth vanilla custard — also eggless — that sets beautifully in the fridge. And the best part? It’s topped with fresh, juicy mango slices that make it look so pretty and taste even better.

What I love most is how easy and stress-free this dessert is. You can make it ahead, there’s no baking involved, and it still looks like something straight out of a bakery. It’s light, refreshing, and such a perfect way to enjoy sweet ripe mangoes. If you’re looking for a quick yet show-stopping summer dessert, this one’s always a hit!

WHAT YOU’LL LOVE ABOUT THIS

• Eggless
• No bake
• Perfect summer dessert
• Can be customised easily
• Fun and easy to assemble

INGREDIENTS USED IN EGGLESS MANGO CUSTARD TART

• BISCUIT BASE

The biscuit base acts as the foundation of the tart — it’s what holds everything together. Since this tart is eggless and no-bake, the biscuit base is the easiest way to create structure without needing an oven. Crushed biscuits mixed with melted butter are pressed into the tart tin to form a firm, buttery crust that chills and sets in the fridge.

• MILK

In an eggless mango custard tart, milk plays a key role in making the creamy custard layer without the need for eggs. It’s typically cooked with cornflour or custard powder and sugar to form a smooth, thick mixture that sets nicely once chilled. The milk-based custard adds a rich, creamy texture that pairs perfectly with the buttery biscuit base and the sweetness of fresh mangoes, making the tart light, refreshing, and full of summery flavour.

• CUSTARD POWDER

Custard powder is used in an eggless mango custard tart to create a smooth, creamy custard without the need for eggs. When cooked with milk and sugar, it thickens into a rich pudding-like texture that sets beautifully in the tart. It adds a subtle vanilla flavour and gives the custard its classic pale yellow colour. Easy to use and quick to cook, custard powder makes the tart filling light, silky, and perfect for pairing with the biscuit base and fresh mango topping.

• SUGAR

Sugar in an eggless mango custard tart adds the perfect sweetness to balance the creamy custard and the slight saltiness of the biscuit base. It’s usually mixed into the milk and custard powder while cooking, helping to enhance the flavour of the custard without overpowering the fresh taste of the mangoes. The amount can be adjusted based on how sweet your mangoes are, making the dessert just right — not too heavy, but still satisfying and full of flavour.

• MANGOES

Mangoes are the highlight of an eggless mango custard tart, bringing natural sweetness, vibrant colour, and a burst of tropical flavour to the dessert. They’re usually added fresh on top of the chilled custard layer, creating a beautiful golden finish. Ripe, juicy mango slices not only make the tart look stunning but also pair perfectly with the smooth custard and crunchy biscuit base. You can arrange them in a pattern or just scatter them casually — either way, they make the tart feel refreshing, light, and perfect for summer.

EQUIPMENTS USED FOR MAKING EGGLESS MANGO CUSTARD TART

Measuring Cups and Measuring Spoons are the first thing that anybody who in cooking or baking needs. The right quantities will help in the desired outcome so these two things are a must.

A blender is required to crush the biscuits too. You can use a zip lock pouch and rolling pin too to crush the biscuits.

I have used an 8inch tart pan.

You also need spatulas to do the mixing and to scrape the bowls.

RELATED RECIPES FROM THE BLOG

1. SALTED CARAMEL TART
2. NO BAKE CHOCOLATE TART
3. MANGO TART

TIPS TO MAKE EGGLESS MANGO CUSTARD TART

1. Use ripe, sweet mangoes-  The riper the mango, the better the flavour.
2. Chill the biscuit base well– After pressing the biscuit-butter mixture into the tart tin, chill it for at least 20–30 minutes so it sets firm and holds its shape.
3. Cook custard until thick– Stir constantly on medium heat and cook until the custard coats the back of a spoon. Don’t stop too early — it should be thick enough to set once chilled.
4.  Strain the custard (optional but best) – For an extra smooth texture, strain the cooked custard before pouring it into the tart shell to remove lumps.
5. Cool custard slightly before pouring– Let it cool for a few minutes before pouring over the base to avoid melting the butter in the crust.
6. Let the tart chill completely – Refrigerate for at least 1-2 hours or until fully set.
7. Add mangoes just before serving– For the freshest look and taste, top the tart with mangoes only after the custard is fully set.
8. Garnish simply (optional)– You can add mint leaves, crushed pistachios, or a light glaze to make it extra pretty — but it’s perfect even plain!

 

If you like my  Eggless Mango Custard Tart recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!