Ingredients:
For the Tart Crust:
1/2 cup (115g) unsalted butter, cold and cubed
1 1/2 cups all-purpose flour
1/4 cup powdered sugar
1/4 tsp salt
1 egg yolk
1-2 tbsp ice water (if needed)For the Mango Filling:
2 ripe mangoes (about 1 1/2 cups of mango puree) 1/4 cup sugar (adjust to taste)
1 tbsp lime juice
1/2 cup heavy cream
1/2 cup Greek yogurt or mascarpone cheese (for added creaminess)For Garnish:
1 ripe mango, peeled and thinly sliced
Fresh mint (optional, for garnish)Step-by-Step Instructions:
Make the Tart Crust:In a food processor, combine the flour, powdered sugar, and salt.
Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. 
Add the egg yolk and pulse again until the dough begins to come together.
If the dough is too dry, add ice water, one tablespoon at a time, until it holds together.
Turn the dough out onto a lightly floured surface, shape it into a disk, and wrap it in plastic wrap. Chill in the fridge for at least 30 minutes. 
Roll Out the Dough:Once chilled, remove the dough from the fridge and let it soften slightly.
On a floured surface, roll the dough into a circle that fits your tart pan (about 9 inches in diameter). 
Carefully transfer the dough into the tart pan, pressing it gently into the bottom and sides. Trim any excess dough. 
Chill the crust again in the fridge for 15 minutes before baking.
Blind Bake the Crust:Preheat your oven to 350°F (175°C). 
Line the tart crust with parchment paper and fill it with baking beans or rice to prevent puffing. 
Bake for 15-20 minutes until the edges are golden. Remove the parchment pap
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