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Mango Tart with Coconut Shortbread Crust

A perfectly balanced mango tart with a creamy lime filling and coconut shortbread crust.
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 16
Author Melissa Hiatt of Making it Sweet

Ingredients

Ingredients for the Coconut Shortbread Crust

  • 1 cup of sweetened coconut
  • 1-1/2 cup of all-purpose unbleached flour
  • 1/4 tsp kosher salt
  • 1/2 cup powdered sugar
  • 1 cup 2 sticks of cold butter cut in cubes
  • 3 tablespoons of Lime Marmalade or any complimentary preserve - apricot would be great, too
  • 1 tbsp water

Ingredients for the Mango Topping

  • 3-4 ripe manila mangos thinly sliced
  • 1/4 cup granulated sugar

Ingredients for the filling

  • 8 oz 1 package cream cheese
  • 1/2 cup granulated sugar
  • 1 cup of heavy cream
  • 1 tbsp lime zest
  • 2 tbsp lime juice

Instructions

Make the Coconut Shortbread Crust

  1. Toast sweetened coconut in a pan until brown or bake in an oven on a sheet pan for 20 minutes, stirring every 5 minutes.
  2. Place the toasted coconut, flour, salt and powdered sugar in a food processor and pulse until combined. Add butter and process until it just comes together (don't over-process it). Divide the mixture evenly between two 9-1/2" tart pans with removable bottoms. Press the dough evenly on the bottom and the sides. Prick the bottom of the dough with a fork and refrigerate for 15 minutes. Preheat oven to 425°F while you are waiting.
  3. Bake for 12-15 minutes until golden brown.
  4. Once cooled, heat preserves with 1tbsp of water until liquified. Brush onto the bottom and sides of the pastry shell.

Make the topping

  1. Slice the mangos and place in a bowl. Add sugar and gently toss with your hand. Allow to sit, covered, for about 15-30 minutes.

Make the filling

  1. Using the paddle attachment of your mixer, place the cream cheese and sugar and whip until smooth, occasionally scraping the sides. Add the heavy cream, lime juice and lime zest and whip until firm.

Assemble

  1. Distribute the filling evenly between both tarts. Using an offset spatula, smooth down the filling in the tart.
  2. Start placing mango slices on the outer edge of the tart and work your way in, slightly overlapping the rows.
  3. To finish, curl a single mango slice and place in the center.

Recipe Notes

You can make this up to one day in advance. Just keep it covered in the refrigerator. If you aren't serving this immediately, you may want to glaze the mangos with the same mixture of preserves and water to retain the moisture in the fruit.