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Mango Firni Tart Recipe

Recipe By Sabrina Yasmin

#Mango This eggless no bake mango firni tart is an easy and delicious summer treat. I used a very easy tart shell recipe- only crushed marie biscuits and melted butter. And this is mango season and I decided to fill the tart with my favourite summer dessert mango firni.

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30minstotal
30m.total
Mango Firni Tart
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Ingredients for Mango Firni Tart Recipe

  • 1/4 cups Biscuit crumbs (I used about 260gm
  • 0.09 cup Melted butter
  • 12.50 gm Raw rice
  • 0.13 cup Ripe mango pulp
  • 0.13 litre milk (full fat)
  • 12.50 gm Sugar
  • 0.13 A Pinch elaichi powder
  • 0.13 tbsp Cashew nuts (chopped)
  • 0.13 A Pinch Salt
  • as required Some sugar syrup to coat apple
  • As Required For Ganishing Mint leaves and crushed pistachios

Directions: Mango Firni Tart Recipe

  • STEP 1.Wash the rice for couple of times. Soak the rice in water for 45 minutes, after soaking, drain the water and air dry the soaked rice.
  • STEP 2.Cut the mangoes and remove the flesh and transfer in the grinding jar to make a puree.
  • STEP 3.Once the rice is completely dried, transfer in a mixer grinder and grind to coarse texture, make sure not to grind too much.
  • STEP 4.Further soak the coarsely grounded rice in milk, take 200 ml milk from the 1 litre, keep the remaining 800 ml milk for making the phirni.
  • STEP 5.Set a heavy bottom vessel on medium heat, add the remaining 800 ml full fat milk, stir and bring to a light simmer.
  • STEP 6.Once the milk is boiled, add the milk-soaked rice, make sure to stir while adding the rice, cook for 10 minutes on medium flame while stirring in short intervals.
  • STEP 7.Scrap off the sides while cooking. Make sure to stir continuously throughout the cooking process.
  • STEP 8.Once the phirni starts to thicken lower the flame and stir continuously, cook until the rice grains are cooked.
  • STEP 9.Once the phirni is thickened, remove from heat, cool down a little by stirring constantly. Then add the mango puree, chopped nuts and stir well. Place the handi back to the medium flame.
  • STEP 10.Taste the sweetness and add the sugar accordingly, add a pinch of elaichi powder, stir and cook on medium low flame while stirring for another 5-7 minutes. The consistency of the phirni should be thick.
  • STEP 11.Finish with a pinch of salt and stir well.
  • STEP 12.Let the firni comes to room temperature.
  • STEP 13.For the tart shell, take the biscuit crumbs to a blender and add in melted butter.
  • STEP 14.Blitz the blender for 3-4 times so that butter incorporates nicely to crumbs.
  • STEP 15.Remove the mixture from blender to tart mould. I used 2 medium size moulds.
  • STEP 16.With the help of your hand spread the mixture to the mould upto the rim.Try to spread evenly.
  • STEP 17.Place the moulds to the refrigerator for about an hour to set.
  • STEP 18.Take out the prepared tart from the refrigerator and fill them with firni. Smooth the top with a spatula.
  • STEP 19.Again keep them in the refrigerator for 3-4 hours or overnight to set well.
  • STEP 20.At the time of serving, take out the firni moulds from refrigerator, top with some sugar syrup dipped apple and frozen berries, mint leaves and crushed pistachios. It's completely your choice, how you want to garnish the tart. You can also garnish with some fresh mango pieces.
  • STEP 21.Demould the tarts carefully, slice into triangles and serve chill.
Nutrition
value
762
calories per serving
41 g Fat12 g Protein89 g Carbs3 g FiberOther

Current Totals

  • Fat
    41g
  • Protein
    12g
  • Carbs
    89g
  • Fiber
    3g

MacroNutrients

  • Carbs
    89g
  • Protein
    12g
  • Fiber
    3g

Fats

  • Fat
    41g

Vitamins & Minerals

  • Calcium
    76mg
  • Iron
    2mg
  • Vitamin A
    118mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    168mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    7mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    159mg
  • Manganese
    2mg
  • Phosphorus
    177mg
  • Selenium
    4mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Sabrina Yasmin