Mango Lime Tart

Mango Lime Tart

Tarta de Mango y Limón
8 Servings
Course: Dessert
Cuisine: American, Mexican
Keyword: coconut, mango, pati's mexican table, Pie, tart
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Mango Lime Tart from Pati's Mexican Table, Season 7, Episode 705 "Mexican Wine Country"

Ingredients

  • 6 ounces Maria Cookies ground to a fine crumb, about 2 cups cookie crumbs
  • 8 tablespoons unsalted butter, melted
  • 1/2 cup granulated sugar, divided
  • 1/2 teaspoon kosher or sea salt
  • 1 large ripe mango, peeled, cored and cut into chunks (about 1-1½ cups)
  • 1/3 cup freshly squeezed lime juice
  • 3 egg yolks
  • 1 14-ounce can sweetened condensed milk
  • 1 cup heavy cream, divided
  • 1/4 cup cream of coconut

To Prepare

  • Preheat oven to 350 degrees Fahrenheit.
  • In the bowl of a food processor, or in a medium mixing bowl, pulse or stir together the cookie crumbs, butter, 1/4 cup of the sugar, and salt until completely combined. Press the mixture into a 9” tart pan so that it covers the bottom and the sides completely. Place on a baking sheet and bake for 10 minutes. Remove from the oven and baking sheet and cool on a rack until ready to use.
  • Add the mango chunks and lime juice to a blender and puree until very smooth. Add the egg yolks and the remaining 1/4 cup sugar and pulse a few times to combine. With blender running, steadily stream in the sweetened condensed milk until all is combined. Pour the mixture into the cooled tart shell and bake for 20 to 25 minutes, or until center is set. Allow to come to room temperature on a rack, then chill in the refrigerator for at least 1 hour before serving.
  • While tart is chilling, in a small bowl, whisk the cream of coconut with 2 tablespoons of the heavy cream until the cream of coconut is dissolved. Add the coconut mixture and the remaining heavy cream to the bowl of a stand mixer, set with the whisk attachment. Whip until soft peaks form. Chill until ready to serve.
  • When ready to serve, remove the tart from the pan and top with the coconut whipped cream. Slice and serve.

30 comments on “Mango Lime Tart

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  1. Loved this tart! I was so excited to make it that when my husband asked me what I was making I excitedly blurted, “Lango Mime Tart!” So we’ve been calling it Lango Mime tart ever since. The crust held up without crumbling all over the place, and the filling set up beautifully. I live in a tiny town with only one small grocery store that doesn’t carry Maria cookies, so I weighed out 6 oz. of graham crackers which worked just fine. I’ll have to track down some Maria cookies for next time. Pati, I love your recipes! Always unique and delicious!

  2. Hi Pati , I made your mango lime tart yesterday and it was delicious! It came out perfect. My son loved it too,I used graham crackers. My only comment was that I didn’t really taste any coconut flavor. I used coconut cream. It came in a can. At first I bought a can of coconut milk and then returned that. I couldn’t find the coco Lopez for pina coladas. Will definetly make again. Love your show.

    1. Oh you want to use cream of coconut not coconut cream, but I’m so glad you guys enjoyed the tart, Meg!

  3. This tart is perfect. Easy, fast and delicious! Fresh mangoes here in Central Texas tend to be small. Today it too three to get the right amount. I have also made it with frozen mangoes — not quite as yummy as fresh but pretty darn good!

  4. Hi Pati, I made your Mango Lime Tart and there is something drastically wrong with the recipe.
    Too much butter! The crust would not set up, swimming in butter . I resorted (after 2 tries with different biscuits) to one of my own recipes for the crust.
    The flavor of the mango lime combination was tasty, but it did not really set up nicely.

    Any suggestion? Thank you, Inge York

    1. I’m not sure what went wrong, Inge, I’ve made this recipe many many times and haven’t had trouble with it. I’m sorry you had this experience, want to give it another try?

  5. I see that I can chill this at least one hour before I put on cream and serve- what’s the most you would recommend chilling this- ie how far in advance can I make this? P.S. Your show is my favorite pbs cooking show ever, and I LOVE pbs cooking shows. Thanks so much for the work you do.

  6. I just watched this episode on Create. Did you say you were using a special mango that’s core is not as big as most? I missed the name of the mango. I have just recently started using fresh mango but the mango i have used has quite a large core. Thank you. I love your show too!

  7. I made this recipe right after I saw it on your show because my husband thought it looked amazing. I followed the recipe exactly…it was super easy to make and it was ridiculously delicious. My husband raves about it. I am making it for Thanksgiving even though it’s not a traditional dish for that…who cares, good is good.

  8. I’m having trouble finding coconut cream. I’ve heard that you can put canned coconut milk in the refrigerator and then skim the cream that comes off the top. Would that work?

    1. I recommend you buy coconut cream…you can usually find it at your local market in the canned food aisle, or international food aisle, or even with the drinks (it is often used to make pina coladas).

  9. Hola, Pati! What ingredients can I use to replace butter, Maria cookies, sweet condensed milk and the heavy whipping cream without jeopardizing the taste? I want to make this recipe for my mom and sister, but they are both gluten intolerant and my mom is lactose intolerant 🙁 P.S. my family and I love your show 🙂

  10. Hello, I am not sure if the cream of coconut is a powder or a liquid. Your receipe says to mix until cream of coconut is “dissolved “.

  11. Hi Pati,
    A question about the sugar: is the 1/4 cup sugar divided between crumb crust and later with egg yolks? What would the measurements be for the sugar?
    Thanks!

    1. Oh thank you for catching that, Joanie. I’ve updated the recipe. You use 1/4 cup with the crust and another 1/4 cup with the eggs.