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.