Mango Lime Cream Tart With Coconut Tart Recipe

Name: Mango Lime Cream Tart With Coconut Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup sweetened shredded coconut; 1 cup all purpose flour; 2 tablespoons all purpose flour; 10 tablespoons cold unsalted butter, cut into chunks; 1/2 cup powdered sugar; 1/2 teaspoon salt; 2 1/2 cups mango puree; 3 tablespoons sugar; 2 tablespoons lime juice; 1 packet powdered gelatine; 1 cup whipping cream; 2 teaspoons lime zest

Servings: persons

3/4 cup sweetened shredded coconut
1 cup all purpose flour
2 tablespoons all purpose flour
10 tablespoons cold unsalted butter, cut into chunks
1/2 cup powdered sugar
1/2 teaspoon salt
2 1/2 cups mango puree
3 tablespoons sugar
2 tablespoons lime juice
1 packet powdered gelatine
1 cup whipping cream
2 teaspoons lime zest

1
Preheat over to 350F. Grease a 9-inch pie dish with a removable bottom.
2
To prepare crust, toast coconut in oven for a few minutes until lightly brown. Let cool completely.
3
In a food processor, mix coconut, flour, butter, powdered sugar and salt until dough just becomes to form a ball.
4
Firmly press the mixture into the bottom and sides of the pie dish.
5
Freeze for 10 minutes. Then bake for 20 minutes. Let cool completely on a wire rack.
6
To prepare filling, mix mango, sugar, lime juice until smooth.
7
Sprinkle gelatine over 1/2 cup mango mixture in a microwavable container. Microwave for 15 seconds, then stir until the gelatine is dissolved.
8
Stir the gelatine mixture into the remaining mango mixture until well mixed. Let mixture sit in the refrigerator for 10 minutes. Stir occasionally to avoid setting.
9
In another bowl, beat 1/2 cup whipping cream with an electric mixer until it holds firm peaks. Fold in the mango mixture.
10
Remove cooled pie crust from the pan. Pour the cream mixture in and smooth the top with a spatula.
11
Refrigerate the tart until set, about 3 hours, or preferably overnight.
12
Before serving, whip up the remaining cream until firm. Top the tart with the whipped cream and lime zest.

787

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup sweetened shredded coconut, 1 cup all purpose flour, 2 tablespoons all purpose flour, 10 tablespoons cold unsalted butter, cut into chunks, and more.

Yes, Mango Lime Cream Tart With Coconut Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mango Lime Cream Tart With Coconut Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions