-
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.
