Mango Tart with Coconut Crust

Name: Mango Tart with Coconut Crust
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 79 milliliters confectioners sugar; 177 milliliters all-purpose flour; 1 teaspoon unflavored gelatin (from 1 envelope); 3 Tbsps granulated sugar; 79 milliliters well-chilled heavy cream; 2 Tbsps fresh lime juice; 591 milliliters chopped ripe mango (from two 1-pound mangoes) plus 1 1/2 cups diced (1/3-inch) firm-ripe mango (from one 1-pound mango); 0 teaspoons salt; 50 grams 1/2 cup sweetened flaked coconut; 7 Tbsps cold unsalted butter, cut into bits

You can never have too many dessert recipes, so give Mango Tart with Coconut Crust a try. One serving contains 263 calories, 3g of protein, and 16g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up granulated sugar, butter, gelatin, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 350°F.

Equipment you will use

Oven

Spread coconut in an even layer in a pie plate and toast in middle of oven, stirring occasionally, until golden, 10 to 12 minutes. (Leave oven on for baking crust.) Cool coconut to room temperature, about 10 minutes.

Ingredients you will need

Coconut

Crust

Toast

Equipment you will use

Oven

Pulse together flour, coconut, butter, confectioners sugar, and salt in a food processor until dough just begins to form a ball. Press dough onto bottom and up side of tart pan with floured fingers, then freeze until firm, about 10 minutes.

Ingredients you will need

Powdered Sugar

Coconut

Butter

Dough

All Purpose Flour

Salt

Equipment you will use

Food Processor

Tart Form

Bake in pan on a baking sheet in middle of oven until golden, about 25 minutes, then cool completely in pan on a rack.

Equipment you will use

Baking Sheet

Oven

Frying Pan

Purée chopped mango (2 1/2 cups) with sugar, lime juice, and a pinch of salt in a food processor until smooth, about 1 minute.

Ingredients you will need

Lime Juice

Mango

Sugar

Salt

Equipment you will use

Food Processor

Sprinkle gelatin over 1/4 cup purée in a heatproof bowl and let stand to soften 1 minute. Set bowl over a saucepan of simmering water and stir until gelatin is dissolved.

Ingredients you will need

Gelatin

Water

Equipment you will use

Sauce Pan

Bowl

Remove bowl from heat and stir in remaining purée.

Equipment you will use

Bowl

Beat cream in a large bowl with an electric mixer until it just holds stiff peaks, then fold in purée. Set bowl with filling in a larger bowl of ice and cold water and chill, stirring occasionally, until thickened, 1 to 1 1/2 hours.

Ingredients you will need

Cream

Water

Ice

Equipment you will use

Hand Mixer

Bowl

Remove side of tart pan and spoon filling into crust, smoothing top. Chill, loosely covered, until filling is set, at least 8 hours. Before serving, let stand at room temperature at least 15 minutes but no longer than 30, then scatter diced mango over top of tart, leaving a 2-inch border around edge.

Ingredients you will need

Crust

Mango

Equipment you will use

Tart Form