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Coconut and Mango Tart

2022-02-15 - Written by: Emily J. Wilson

Desserts Fruit Tarts Tropical Flavors

Coconut and Mango Tart

A tropical twist on the classic fruit tart, featuring caramelized mango and toasted coconut.

Coconut and Mango Tart

A vibrant and flavorful dessert perfect for warm weather gatherings.

Ingredients

Crust

  • 1 1/2 cups all-purpose flour
  • 1/4 cup confectioners' sugar
  • 1/2 cup unsalted butter, chilled and cut into small pieces
  • 1 egg, lightly beaten (for egg wash)

Filling

  • 2 ripe mangos, peeled and sliced
  • 1/4 cup granulated sugar
  • 2 tablespoons unsweetened shredded coconut
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • Salt to taste

Instructions

Make the Crust

  1. Preheat oven to 375°F (190°C).
  2. In a medium bowl, whisk together flour and confectioners' sugar.
  3. Add cold butter and use a pastry blender or fingertips to work it into the flour until mixture resembles coarse crumbs.
  4. Gradually pour in ice water, stirring with a fork until dough comes together.
  5. Turn dough onto a lightly floured surface and knead 2-3 times until smooth.
  6. Form dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Filling

  1. In a small saucepan, combine mango slices, granulated sugar, unsweetened shredded coconut, lime juice, and honey.
  2. Cook over medium heat, stirring occasionally, until sugar has dissolved and mixture is caramelized (about 10-12 minutes).
  3. Remove from heat and season with salt to taste.

Assemble the Tart

  1. Roll out chilled dough on a lightly floured surface to a thickness of about 1/8 inch.
  2. Transfer dough to a 9-inch tart pan with a removable bottom, pressing it into the corners and up the sides of the pan.
  3. Trim excess dough from edges and press a fork gently into the crust to create a decorative border.

Fill and Bake

  1. Arrange caramelized mango mixture in the center of the tart crust.
  2. Dot top with remaining unsweetened shredded coconut.
  3. Brush egg wash around edges of crust.
  4. Bake for 40-45 minutes, or until crust is golden brown and filling is set.

Serve

  1. Allow tart to cool completely on a wire rack.
  2. Serve warm or at room temperature, garnished with additional unsweetened shredded coconut if desired.