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Mango Kalakand Tarts

Mango Kalakand served with biscuit tarts made with Parle-G.
Prep Time 20 mins
Cook Time 10 mins
Course Desserts
Cuisine Fusion Food
Servings 4 tarts


For Tart base

  • 24 Parle-G
  • 4-5 tbsp Butter
  • 1/4 tsp Salt when using unsalted butter

For Mango Kalakand

  • 1/2 Cup Condensed Milk
  • 1/2 Cup Fresh Homemade Paneer
  • 1/2 cup Mango Puree
  • 2 tbsp White Chocolate
  • 1 tsp Thandai Powder
  • Finely chopped Pistachios or Almonds
  • 1 tsp Ghee or Butter


To make Tarts base

  • In food Processor, grind biscuits coarsely.
  • Melt butter, add to biscuits and pulse again till the mixture resembles bread crumbs.
  • Press the mixture in tart shells. Keep in refrigerator to chill, till the base is set.

To make Mango Kalakand

  • In a non-stick pan, add a tsp of ghee, condensed milk, paneer and thandai powder.
  • Mix well and start cooking the mixture on low flame. Keep stirring the mixture.
  • When the mixture starts to thicken. switch off the flame.
  • Add white chocolate chips, mix well, til it melts.
  • Keep aside the mixture to cool.
  • Then add mango puree and mix well.
  • Transfer to the tart shells and chill 4-5 hrs or till serving,
  • Garnish with finely chopped Pistachios or almonds.


If using store bought Paneer/Indian Cottage Cheese, soften it a bit in lukewarm water if it is hard and crumble it finely.
When using Cardamom Powder, add only 1/4 tsp.
When using fresh mango puree, add sugar accordingly(1-2 tbsp or as required).
Keyword Desserts with Twist, festival dessert, Kalakand