Mango Lime Tart


Mango Lime Tart

Mango Lime Tart

Tarta de Mango y Limón

Recipe Yield

8 Servings

Cooking time

40 minutes

Rate this recipe

3.88 from 8 votes


  • 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.


118comments inMango Lime Tart

  1. Catharina j

    Dec 17

    I left off the cream of coconut. This was delicious. Going to make it for Christmas

    1. Pati Jinich

      Jan 08


  2. Kyle Zaemisch

    Oct 30

    I have made this twice now and it’s absolutely delicious. I used two mangos because I’m not great at cutting them up. A link to a demo of Pati cutting up a mango would be great. I used Maria cookies this time and graham crackers last time. The Maria cookie version makes a more solid crust and lets the mango shine. Wondering if any other fruits could be substituted for the mango?

    1. Pati Jinich

      Nov 02

      So fun to read you try different versions and ingredients and all Kyle, yay! I would use peaches or plums 😉

  3. Anonymous

    Oct 26


    1. Pati Jinich

      Oct 26


  4. Katherine Christ

    Oct 22

    This sounds delicious. I’m going to have to make this. Thank you Patty❤

    1. Pati Jinich

      Oct 28

      My pleasure Katherine 😉

  5. Miki B

    Aug 29

    This tart was amazing! My friends inhaled it. I used Kedem Tea Biscuits for the crust because I couldn’t find kosher Maria cookies. I also cut the amount of lime juice as suggested in other comments so the mango flavor would shine. Thank you so much for this recipe. I will definitely make it again.

    1. Pati Jinich

      Sep 05

      So glad you liked it Miki!

  6. Hope Smith

    Jun 17

    So yummy, as Pati would say! The only thing I would change next time I make it is to add MORE mango and MORE lime juice, if possible! The Maria cookies for the crust I found and they were a lot less expensive than graham crackers. I could eat the entire tart all by myself tonight, except my boyfriend wants to go to a SALAD BAR!!!

    1. Pati Jinich

      Jun 23

      Hahaha! Go to the salad bar and then eat all the tart you desire. Un abrazo Hope!

  7. Amanda Reynoso

    Apr 24

    This tart is SO delicious! I also cut back just a bit on the lime but if you like lime flavor go for the entire amount! The coconut whipped cream is heaven! I cannot wait to make this for my Mother In Law! She will love it & be som impressed! Thank you Pati!

    1. Pati Jinich

      May 01

      So glad you like this tart Amanda, I hope it passes your Mil’s test 🙂

  8. Betty

    Apr 23

    Pati puts together the most wonderful combination of foods we’ve ever tasted. And she’s fun!!

    1. Pati Jinich

      May 01

      Aw Betty! Thanks so very much, abrazos 😉

  9. Brittany

    Feb 14

    My family absolutely loved this pie! I made one with the normal amount of lime and one with just a tablespoon. I loved both, but if you really enjoy mangos (like I do) try it with less lime– it really lets the mango flavor shine thru!

    1. Pati Jinich

      Feb 16

      Awesome, thank you Brittany!

  10. Cindy Winarski

    Jan 16

    I mixed the part about what type of mangos you used for this recipe. Did you use regular mangos or golden mangos!

    I love mangos and this recipe looks delicious and l want to make.

    Thank you

    1. Pati Jinich

      Feb 07

      Hola Cindy, for this tart I use Ataulfo mangos, they are also called champagne or sweet mangos, enjoy!

  11. Yamila Feliz & Alex Hagen

    Jan 02

    My husband made this for our thanksgiving menu and it was a hit that night. Everybody loved it! He and I have become a fan of your show and love the episodes where Juju is around. He is a chef in the making 🙂

    1. Pati Jinich

      Jan 02

      Thanks so much Yamila and Alex, you guys are very sweet 🙂

  12. Tom Satterlee

    Dec 26

    I have watched Pati for years and have her great books. I have made this tart more times then I can recall and it is my all time favorite. Only trouble is there are never enough mango in the stores.

    1. Pati Jinich

      Dec 26

      So glad you like it Tom. Try Latin or Asian Markets, they always have mangoes 🙂

  13. Lydia

    Sep 05

    I have made this several times. Easy to make and it’s always a hit. I usually have to bake it for about 30 minutes. Could be the difference in ovens. I just serve it with whipping cream. Delicious, great for the summer.

    1. Pati Jinich

      Sep 27

      So glad you like this recipe so much Lydia, and you are right, every oven is different and sometimes the baking time changes a lot 😉

  14. Connie Herrera

    Jul 15

    Saw on tv today….I’ll get all the stuff I need and make THIS. Different from the the lime pie here in USA. Way better!
    Thanks for these shows and folks like PATTI

    1. Pati Jinich

      Jul 25

      Thanks so much Connie, you are very sweet. I hope you enjoyed the tart 🙂

  15. Elizabeth Sanders

    Jun 23

    Made 2 of these today. Delicious and many thanks for the recipe. One thing I did differently is add 1 teaspoon of unflavored gelatin with 6 teaspoon of warm water and poured slowly into the whipped cream. It helps stablize the whipped cream. Piped on top of tarts and they are so pretty.

    1. Pati Jinich

      Jul 03

      Awesome Elizabeth, thanks so much for the idea, so glad you loved this tart!

  16. Julia Dages

    Jun 21

    Sounds really good. Gonna have to try this.

    1. Pati Jinich

      Jul 04

      Yay, enjoy!

  17. Rodney B

    Feb 11

    Hi Patti, a big fan here, thought I’d give it a try. I thought the 1/3 cup of lime was a little too much and over powering the mango, also I’ve never made whipping cream and started with non dairy heavy whipping “mistake” it will not whip, do we switched to dairy and worked as expected, Overall we liked the tart and will make again in the future, thanks 😊

    1. Pati Jinich

      Feb 15

      Thanks so much for your feedback Rodney, so glad you liked the tart in the end 😉

  18. Daria

    Feb 05

    I saw this recipe on TV and I am making it for my husband’s birthday :). Mango is his favorite fruit and we have lots of limes on our tree

    1. Pati Jinich

      Feb 10

      Awesome Daria, I hope he loves it! Happy Birthday 😉

  19. Teresa LaCome

    Feb 02

    Hi Pati,
    I love your recipes! Would you share the coconut whipped cream recipe? Thank you!

    1. Pati Jinich

      Feb 10

      Of course Teresa, you can find it included in this recipe 😉

  20. Meaghan

    Jan 26

    Hi Pati! What size tart pan do you recommend?

    1. Pati Jinich

      Jan 31

      9″ works pretty well Meaghan, good luck!

  21. Ana Millsaps

    Nov 28

    I made this pie 3 times and my family requested it for thanksgiving!!! Perfect and DELICIOUS every time. Thank you so much, all your recipes are GREAT!

    1. Pati Jinich

      Dec 02

      Thanks to you Ana! Saludos to the family 😉

  22. Linda Sasser

    Aug 08

    I made this tart for a family gathering. It was absolutely delicious!! Will make again. Next will be your Guava Pie.

    1. Pati Jinich

      Aug 11

      So glad you guys enjoyed the tart and hopefully you will love the Guava Pie as well Linda!

  23. Mary Parks

    Aug 04

    I made the mango tart for my coworkers in the NICU where I am an RN. Thought they needed a treat! It turned out so well and they loved it! Keep doing what you do! Your recipes are so appreciated by all of us on the frontline!

    1. Pati Jinich

      Aug 04

      Thanks so much Mary! So glad this recipe brought some joy to you and your coworkers, you all are doing an amazing job and for that I am grateful. My respect to you all.

  24. Melissa S

    Jul 30

    Holy Guacamole Pati, this tart is beyond delicious! Nom Nom Nom!
    I had some extra mangos left from canning mango jalapeno chutney, that were perfectly ripe and oh so yummy. I immediately thought of this recipe. So glad I did. My 4 year old grandson LOVES Mango and he was so over the moon happy. He said Abuela, I’m in love with you. <3 <3 <3 I'd make this everyday for that sweet sweet boy.
    I promise this recipe is super easy and taste like a million bucks, it's a keeper. Thank you!

    1. Pati Jinich

      Jul 31

      Aww, that is so cute Abuela Melissa! So glad you and your grandson enjoyed the Tart 🙂 Hug him for me!

  25. Liz M

    Jun 14

    Pati –
    My family would die for this dessert if it was guaranteed to be served at heaven’s gate. 😉 My kids beg me to make it, and when I do, it gets devoured in a few hours. My husband requested I make two pies for his b-day, so we’d have enough for the following day 🙂 I can’t usually find the Marie Cookies, so I use Nilla Wafers instead, and so far, so good. I also get rave reviews everytime I make your Sanborns’ Swiss Chicken Enchiladas. I took a batch to a friend of mine last night (and made a second batch for my fam). She said it was amazing. Thank you for your wonderful recipes. Can’t wait to discover more.

    1. Pati Jinich

      Jun 21

      Thanks for the feedback Liz! Love to read how much you guys like the mango tart and the Sanborns Enchiladas, you know those are my favorites as well 😉

  26. Griselda B

    May 30

    My 9 year old daughter Mikaela loves your show! Today, she is at grandmas and is FINALLY making this mango tart she just cannot stop talking about (since it aired!) I’m really excited, can’t wait to try it. This recipe looks and sounds amazing!!! Thank you Pati for inspiring the art of cooking in our little Mikaela 🧡💛💚

    1. Pati Jinich

      Jun 01

      Aw Griselda, this is very sweet. Hope Grandma and Mikaela had a great time preparing this tart, give them a big hug from me 😉

  27. Samantha R

    May 11

    Lovely! I’ve made this twice now without a hitch. I cook mine for 20 minutes and it seems to set perfectly. It’s hard to find Maria cookies where I live, but certain Kroger stores have them in the “Latin Foods” section. I made a honey whipped cream the first time since I don’t like coconut. The second time I just used store-bought because we already had some open. I always zest a bit of lime on top for extra appeal. Looking forward to trying other recipes!

    1. Pati Jinich

      May 11

      Thanks for the feedback Samantha! Love the idea of a honey whipped cream 😉

  28. Claudia

    May 10

    Delicious!! I just tried a slice before making the whipped topping and I love it! I didn’t add the 1/4 cup sugar to the filling because I didn’t want it to be too sweet. It’s the perfect balance of sweet and tart. I used a graham cracker crust because I forgot to get the Maria cookies. Now I’m going to make the whipped cream to make it extra delicious. Gracias, Pati! Feliz Dia de las Madres!

    1. Pati Jinich

      May 11

      Haha Claudia, sometimes I cannot finish a recipe before trying it either 🙂 Glad to hear you loved this tart!

  29. Veronica

    Apr 30

    I watched the episode of Pati making the mango lime tart. It looked easy enough to duplicate. I made three minis the topping. I couldn’t get the cream of coconut to mix. Still turned out delicious. Thank you, Pati. I love your show and watch it regularly.

    1. Pati Jinich

      May 11

      Thanks Veronica for giving this tart a chance, you are absolutely right, it is delicious even without the cream 😉

  30. Veronica

    Apr 30

    Took one to work today, and my coworkers devoured it in 10 minutes. Made a second one for my family, and it was delicious. Made one for my sister’s birthday-here’s hoping.

    1. Pati Jinich

      May 11

      Yay, it made me so happy to read your post Veronica, thank you!

  31. Joe Sanchez

    Apr 19

    My wife and her co-workers loved the Mango Lime Tart. Gracias, this recipe is one of my favorites, love your shows and follow y’all on Facebook.

    1. Pati Jinich

      Apr 27

      Awesome Joe, glad to hear this tart is a hit. Thanks for tuning in and following on FB 😉

  32. Anonymous

    Apr 16

    If you use graham cracker, do you use the same amount as the maria cookies?

    1. Pati Jinich

      Apr 16

      Yes, absolutely, go for it 😉

  33. Luz

    Feb 05

    Querida Paty,
    Soy tu súper fan y gracias a ti ahora amo cocinar, lo cual nunca creí posible. Me encantan tus recetas y me encanes prepararlas. Muchas gracias 😊. Una pregunta, la crema de coco es “unsweetened “ o regular?

    1. Pati Jinich

      Feb 05

      Gracias a ti Luz, me encanto leer tu mensaje. Sobre la crema de coco, utiliza la que prefieras dependiendo de que tan dulce te guste 🙂

  34. Dan Tyrell

    Dec 21

    I made the Mango Lime Tart this morning for my husband’s birthday. Actually, I made two because when he saw this on your PBS show he said he could eat the whole thing. Both turned out so well and tasty. This will be my “go to” dessert whenever I want to impress someone. I’ve never made a Tart or Cracker Crust before and this was so easy. I’m inspired to make all kinds of flavorful tarts now.
    Patti,we love your show, recipes and think you are one of the most authentic people on TV.
    Happy Holidays and a Prosperous New Year.

    1. Pati Jinich

      Dec 24

      So happy this is your “go to” now, Dan!

  35. Kathy Riley

    Nov 17

    Please state the name of the chicken you cooked on this episode. I can’t spell what you say. And the show no longer captions the titles of the dishes you cook. Please help me. I absolutely love your foods. With respect…thanks.☺

  36. Alicia

    Nov 16

    I made this for Mother’s Day for my Mom. She loved it. I took the rest to work and they loved it too. Very easy recipe..

    1. Pati Jinich

      Nov 18

      So glad everyone loved the tart, Alicia!

  37. Tim Rooney

    Oct 01

    We made this dessert about 12 times and it has worked every time. We never had any problems with any part of the recipe, just a light refreshing treat that everyone enjoyed and thought that we slaved over for days.

    1. Pati Jinich

      Oct 02


  38. Niurka Flores

    Sep 29

    If using mango purée instead of fresh mango, How much purée would I need?

    1. Pati Jinich

      Oct 19

      You will need about a cup of pureed mango in that case, Niurka. Enjoy!

  39. Sharon

    Aug 26

    What are Maria cookies

    1. Pati Jinich

      Aug 28

      They are a cookies originally from Spain that you can usually find in the Latino/International food aisle of your local market. If you can’t find them, you can use vanilla wafers or plain Graham crackers. Enjoy, Sharon!

  40. Erika

    Aug 18

    Easy recipe to follow. However, I had to cook it for almost 45 minutes. Not sure why it took longer to cook. The center was definitely not set after 25 minutes.
    The end result was great and so was the whipped topping! Great recipe!

    1. Pati Jinich

      Aug 19

      Oh everyone’s oven is a bit different and sometimes it will take shorter or longer depending on how hot your oven runs. But I’m so glad you loved the tart, Erika.

  41. DC

    Aug 11

    Hi Pati,
    We recently made your Mango Lime Tart for a family gathering. It is one of the best things I have ever tasted! It was so easy to make, but you would never know it! Also made your corn salad with tomatoes and wow, we loved it. Thanks so much for sharing your wonderful recipes. And we love learning about Mexico and its culture as well as its food on your show.

    1. Pati Jinich

      Aug 12

      Thank YOU for trying the recipe, DC!

  42. Bobbie Laguna

    Jul 21

    Muy estimada Pati Jinich,
    Esta receta me encanta y quisiera agradecerla por todo que comparte con nosotros. Los programas son magnificos y cada semana anticipo mirarlos.

    Soy maestra de espanol, frances, e ingles como lengua segunda y pase un verano inolvidable en Mexico hace muchos anos, en 1963. Recuerdo con gusto cada comida, cada bebida, y la experiencia sobresaliente de mi vida joven.

    1. Pati Jinich

      Aug 07

      Uy mil gracias por tu mensaje tan lindo, Bobbie.

  43. Tom Satterlee

    Jun 16

    I haven’t made this yet but it looks terrific when Pati made it. While watching my carbs this would be a little scary but next week I will make it for myself and friends.
    Have never made any of Pati’s recipes that was not just tremendous.
    Love that lady.

    1. Pati Jinich

      Jun 19

      I hope you and your friend enjoy the tart, Tom.

  44. Jimmy

    Jun 10

    Love this recipe! It was very straightforward and seems way fancier than the effort/skill required (which is my favorite type of recipe). We put some lime zest on top of the whipped cream (which looked fancy, plus tasted nice). We also added a tsp of ground cardamom to the crust, but couldn’t really taste it. I think next time I’ll put cardamom in the whipped cream instead.

    1. Pati Jinich

      Jun 19

      What a great addition, Jimmy!

  45. Penny

    May 19

    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!

    1. Pati Jinich

      May 21

      Oh I love that name, Penny!

  46. Meg

    May 12

    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. Pati Jinich

      May 16

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

  47. Leslie

    May 02

    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!

    1. Pati Jinich

      May 03

      Oh fresh mangoes are great if you have them, Leslie. I’m so glad you enjoyed the tart.

  48. Inge York

    Jan 21

    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. Pati

      Feb 04

      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?

  49. Gretchen

    Dec 21

    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.

    1. Pati

      Dec 23

      Oh you can make it a couple of days in advance, Gretchen. And thank YOU so much!

  50. Adriana

    Dec 18

    Hi Pati!

    Do you think I can make this in a rectangular 14-in tart pan?

    Thank you!

    1. Pati

      Dec 18

      Go for it, Adriana!

  51. Robert Larson

    Nov 29

    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!

    1. Pati

      Nov 30

      I used Yellow Ataulfo (Honey) Mangoes from Mexico, Robert. They are YUMMMMM.

  52. Nicole

    Nov 14

    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.

    1. Pati

      Nov 15

      Oh I’m so happy your husband loved it…have a great Thanksgiving, Nicole.

  53. Peggy

    Nov 13

    Can I use frozen mango? I know fresh is best, but not always ripe or available in my town.

    1. Pati

      Nov 14

      If you can’t find fresh mangoes, you can use frozen for sure, Peggy.

  54. Odalis

    Nov 12

    Can I just put regular whip cream on top, not with coconut cream?

    1. Pati

      Nov 13

      Sure, go for it, Odalis.

  55. Jeannie

    Oct 17

    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. Pati

      Oct 24

      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).

  56. Eunice

    Oct 14

    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 🙂

    1. Pati

      Oct 30

      You can use your favorite gluten-free cookies and dairy replacements and give it go, Eunice! Or I have some other options that are more easily adapted to be gluten and lactose free, like:

  57. Noo

    Oct 06

    Cream of coconut…like coco lopez?

    1. Pati

      Oct 08

      Exactly…and lots of other brands make it as well.

  58. Rose H.

    Sep 29

    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 “.

    1. Pati

      Oct 06

      Cream of coconut is a liquid, but it has some chunks in it, which need to be whisked until it is smooth or dissolved.

  59. Joanie Barber

    Sep 07

    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?

    1. Pati

      Sep 13

      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.

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