Mango Berry Tart

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  • image description
    30 min. Prep Time
  • image description
    Bake: 8 min. Chill: 1 hr. Cook Time
  • image description
    12 servings Yield
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Mango Berry tart


  • Preheat oven to 350°F.
  • Combine graham cracker crumbs and sugar in bowl of food processor.  Add melted butter and pulse until clumps form.  Press mixture into bottom and up sides of 10-inch removable bottom tart pan.  Bake 8 minutes, or until golden brown.  Allow to cool.
  • Combine cream cheese, sour cream, sugar and lemon juice in large bowl with mixer; beat at medium speed until blended.  Pour in heavy cream; beat at high speed until light and fluffy.
  • Spread filling in cooled crust and refrigerate at least a half hour.
  • Assemble sliced mangos and berries on top of chilled tart.  Brush melted jelly over fruit.  Refrigerate 1 hour or until ready to serve.


  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 6 tablespoons butter, melted
  • 4 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup sugar
  • 2 teaspoons lemon juice
  • 1/2 cup heavy cream
  • 1/2 cup DOLE® Raspberries
  • 1/2 cup DOLE Blueberries
  • 1/2 cup sliced DOLE Strawberries
  • 2 mangos, peeled and sliced
  • 1/4 cup apple jelly, melted