Mango-Lime Mascarpone Tart with Gingersnap Crust

Okay, so there are a few things Americans are really, really good at.

1. Watching sports


2. Eating food (lots)


These talents combine every two years for one very, very special event:


Or, as I’ve ironically dubbed them after watching The Honourable Queen of England fail to crack a smile during three hours of opening ceremony spectacular —


Americans are excellent spectators for this event, because we can utilize our talents by settling into the couch while 1. watching sports 2. eating food (lots). Sometimes, we even take it upon ourselves to comment upon the most athletic people in the world while heartily contributing to our own lipid layers.

Yes, it’s a beautiful thing.
As a patriotic American, I thought it appropriate to participate in this activity tonight during the opening ceremonies. I settled into my couch, threw my feet up on the coffee table (sorry mom), and indulged in a slice of this yumminess:

Oh, yes.

I’ve had an intense love affair with gingersnaps beginning in Africa (yes, Kenyans are CRAZY for gingersnaps, a.k.a. ginger nuts. I think it’s a British thing. You should ask someone about it. But don’t ask the Queen. She looks pissed off lately.)
And then, of course, mangoes and mascarpone are an excellent culinary (and linguistic) pairing in themselves. Add a bit of lime juice to pull it all together, and some SERIOUS goodness ensues.


Mango-Lime Mascarpone Tart with Gingersnap Crust

Adapted from Smitten Kitchen



3 1/4 cups ground gingersnaps (about 36 cookies)

6 tbsp butter, melted
Preheat oven to 350 degrees.

Throw gingersnaps into a food processor and pulse until finely ground. Add melted butter and pulse until mixture is evenly buttered. Scrape down the bowl a couple times, if needed. Press crust into a 10-inch tart pan, using a cold metal measuring cup to flatten the bottom and shape the sides. Make sure there’s only a thin layer on the bottom.

Bake crust for 8 minutes, or until color darkens, at 350 degrees. Cool completely.



8 oz mascarpone cheese

6 oz cream cheese, room temperature

1/4 cup sour cream

1/4 cup sugar

1 tsp grated lemon peel

1 tbsp lime juice

1/4 tsp vanilla extract

Combine all ingredients in the bowl of an electric mixer. Beat until smooth. Spread filling evenly into cooled crust. Chill for at least 2 hours, or overnight.



2 ripe mangoes, sliced thinly

1/4 cup peach jam, warmed

1 tsp lime juice
Spread mango slices in 2 concentric circles around tart. Combine warmed jam and lime juice. Brush jam over topping.


Now, if you’ll excuse me while I figure out why the hell the Americans are wearing berets.





4 responses to “Mango-Lime Mascarpone Tart with Gingersnap Crust

  1. I love mango and ginger…the combination sounds awesome. And yes, the Queen certainly does look pissed-off lately. What’s her problem?

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