Tropical Mango Tart (Print View)

A sunlit treat with crispy base and smooth tropical mango filling.

# What You'll Need:

→ Salty Coconut Graham Base

01 - 1 ½ cups crushed graham crackers
02 - 1 teaspoon sea salt
03 - ⅓ cup dark brown sugar
04 - ½ cup toasted coconut shreds (unsweetened)
05 - 9 tablespoons melted butter, unsalted

→ Tropical Mango Filling

06 - 1 ¼ cups Kesar mango pulp from a can
07 - 1 teaspoon pure vanilla
08 - 4 tablespoons soft butter, unsalted
09 - ⅓ cup white sugar
10 - 2 big limes, zested and juiced
11 - Small amount of sea salt
12 - 6 egg yolks
13 - 4 tablespoons cold butter, unsalted

→ Toppings

14 - ½ portion Swiss meringue (check Serious Eats for recipe)
15 - 2 tablespoons crunchy coconut pieces
16 - 1 lime, cut into small wedges
17 - 1 ripe mango, sliced thin

# Directions:

01 - Turn oven on and get it hot at 350°F.
02 - Stir together the crushed graham crackers, sea salt, dark brown sugar, and toasted coconut. Pour in the melted butter and mix till it all comes together.
03 - Push the mixture firmly into your 9-inch pan, making sure it's spread evenly on the bottom and goes up the sides too.
04 - Pop the base in the oven for 10 minutes. If it looks uneven when it comes out, you can fix it while it's still warm.
05 - Turn the oven down to 325°F. In a heat-safe bowl, mix your mango puree, lime zest and juice, vanilla, sugar, salt, and egg yolks.
06 - Put your bowl over some simmering water and keep stirring for about 20 minutes until it gets thick. Add butter and stir till it's all smooth.
07 - Pour your mango mix into the cooled base. Smooth the top and bake for 15-17 minutes until it's set. Let it cool down, then stick it in the fridge for at least 4 hours or leave it overnight.
08 - Before serving, add some toasted meringue, fresh mango pieces, coconut chips, and lime wedges on top. Serve it cold.