Mango Tartlets

After having a bowl of hatch chile verde I had these chilling in the fridge for dessert. I got this recipe for these tartlets from my mother in law, who is from mexico. You may also sub strawberries for the mango. You can find the Maria Cookies at most mexican markets, if you cannot find them you may sub approx 10 whole graham crackers. If you sub strawberries, use about 1-1/2 cups.

Mango Tartlets



1 Mango peeled and diced
1/2 cups white sugar, plus 2 tablespoons
6 ounces Maria Crackers
1/4 cup minced piloncillo (you may sub dark brown sugar)
8 tablespoons cold unsalted butter, cubed
2 8oz. packages cream cheese at room temp
1/2 cup mexican poblano sour cream

1.Mix the mago and 2 tablespoon sugar in small bowl and set aside.
2.Preheat oven to 350 degrees. Place six tartlet pans with removable bottoms on baking sheet. Spray pan with non-stick cooking spray.
3.Combine crackers and piloncillo in food processor, process to form crumbs. add butter and process until crumbs come together. Press crumbs into the tartlet pans. Bake for 10-15 minutes until golden brown. Remove and let cool completely.



4.With electric mixer whip cream cheese and poblano cream in bowl until fluffy. Add remaining 1/2 cup white sugar and whip until combined. Reserve 2 tablespoons mango. Fold remaining mango to cream mixture. Spoon the mango filling into the tartlet shells, dividing equally.



Enjoy!