Mango Torte Recipe

Name: Mango Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup graham cracker, crushed; 8 tablespoons butter, melted; 1/3 cup Equal sugar substitute; 3 tablespoons cornstarch; 1 cup evaporated milk; 2 large egg yolks, slightly beaten; 1 tablespoon butter; 1 teaspoon vanilla; 4 mangoes, sliced; 1/3 cup mango jam

Servings: persons

1 cup graham cracker, crushed
8 tablespoons butter, melted
1/3 cup Equal sugar substitute
3 tablespoons cornstarch
1 cup evaporated milk
2 large egg yolks, slightly beaten
1 tablespoon butter
1 teaspoon vanilla
4 mangoes, sliced
1/3 cup mango jam

1
DO CRUST. In a bowl, combine crushed Grahams and butter. Press onto the bottom of an 8x8 pan. Chill.
2
DO CUSTARD. Mix sugar and cornstarch in a saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until thick. Gradually stir in half of the warm milk mixture into beaten egg yolks, then stir back into saucepan with remaining milk mixture. Continue to cook until thick. Remove from heat. Stir in butter and vanilla.
3
LAYER. Pour custard into prepared piecrust and top with mango slices or balls. Heat mango jam until melted and brush over mangoes.
4
CHILL and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup graham cracker, crushed, 8 tablespoons butter, melted, 1/3 cup Equal sugar substitute, 3 tablespoons cornstarch, and more.

Yes, Mango Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mango Torte

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