Mango Lime Tart
Tarta de Mango y Limón
Recipe Yield
8 Servings
Cooking time
40 minutes
Rate this recipe
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.
Comments
130comments inMango Lime Tart
Patricia
Apr 07
Thank you Pati – what a lovely treat!
So flavourful, yet not overly sweet.
My husband and I made our first trip to Mexico this year and understand your enthusiasm for the friendly people and delicious food. Making plans to return next year.
Pati Jinich
Apr 10
So happy to hear you had fun in my beautiful country Patricia 😉
Katherine.
Mar 04
I wish I made this sooner. The custard is silky smooth and the flavors pack a punch. I love the crust; it’s perfectly dense and lightly sweet. I cannot wait to share this with my friends and family. Thank you Pati!
Pati Jinich
Mar 10
Yay, hopefully everyone will love it as much as you and I do Katherine!
CC
Feb 07
Magnifico!
Pati Jinich
Feb 08
Yay!
Paulette in Texas
Feb 05
It came out perfect, and I am not a good cook. It was delicious!!! Will do again.
Pati Jinich
Feb 08
Haha, I am sure you are a good cook Paulette, so glad you liked this Tart!
Linda M
Feb 03
Just wondering if adding a bit of fresh chopped mint would be an added burst of flavour?
Pati Jinich
Feb 06
Sounds like a great idea to me Linda!
Simela J
Jul 28
I loved the mango lime I will make it for Thanksgiving!!
Thank you Pati !
Pati Jinich
Aug 20
Yay, thanks to you Simela!
Catharina j
Dec 17
I left off the cream of coconut. This was delicious. Going to make it for Christmas
Pati Jinich
Jan 08
Yay!
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?
Pati Jinich
Nov 02
So fun to read you try different versions and ingredients and all Kyle, yay! I would use peaches or plums 😉
Anonymous
Oct 26
love-it
Pati Jinich
Oct 26
Yay!
Katherine Christ
Oct 22
This sounds delicious. I’m going to have to make this. Thank you Patty❤
Pati Jinich
Oct 28
My pleasure Katherine 😉
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.
Pati Jinich
Sep 05
So glad you liked it Miki!
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!!!
Pati Jinich
Jun 23
Hahaha! Go to the salad bar and then eat all the tart you desire. Un abrazo Hope!
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!
Pati Jinich
May 01
So glad you like this tart Amanda, I hope it passes your Mil’s test 🙂
Betty
Apr 23
Pati puts together the most wonderful combination of foods we’ve ever tasted. And she’s fun!!
Pati Jinich
May 01
Aw Betty! Thanks so very much, abrazos 😉
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!
Pati Jinich
Feb 16
Awesome, thank you Brittany!
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
Pati Jinich
Feb 07
Hola Cindy, for this tart I use Ataulfo mangos, they are also called champagne or sweet mangos, enjoy!
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 🙂
Pati Jinich
Jan 02
Thanks so much Yamila and Alex, you guys are very sweet 🙂
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.
Pati Jinich
Dec 26
So glad you like it Tom. Try Latin or Asian Markets, they always have mangoes 🙂
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.
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 😉
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
Pati Jinich
Jul 25
Thanks so much Connie, you are very sweet. I hope you enjoyed the tart 🙂
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.
Pati Jinich
Jul 03
Awesome Elizabeth, thanks so much for the idea, so glad you loved this tart!
Julia Dages
Jun 21
Sounds really good. Gonna have to try this.
Pati Jinich
Jul 04
Yay, enjoy!
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 😊
Pati Jinich
Feb 15
Thanks so much for your feedback Rodney, so glad you liked the tart in the end 😉
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
Pati Jinich
Feb 10
Awesome Daria, I hope he loves it! Happy Birthday 😉
Teresa LaCome
Feb 02
Hi Pati,
I love your recipes! Would you share the coconut whipped cream recipe? Thank you!
Pati Jinich
Feb 10
Of course Teresa, you can find it included in this recipe 😉 http://patijinich.com/pati_2020/mango-lime-tart/
Meaghan
Jan 26
Hi Pati! What size tart pan do you recommend?
Pati Jinich
Jan 31
9″ works pretty well Meaghan, good luck!
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!
Pati Jinich
Dec 02
Thanks to you Ana! Saludos to the family 😉
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.
Pati Jinich
Aug 11
So glad you guys enjoyed the tart and hopefully you will love the Guava Pie as well Linda!
Mary Parks
Aug 04
Pati!
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!
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.
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!
Pati Jinich
Jul 31
Aww, that is so cute Abuela Melissa! So glad you and your grandson enjoyed the Tart 🙂 Hug him for me!
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.
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 😉
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 🧡💛💚
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 😉
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!
Pati Jinich
May 11
Thanks for the feedback Samantha! Love the idea of a honey whipped cream 😉
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!
Pati Jinich
May 11
Haha Claudia, sometimes I cannot finish a recipe before trying it either 🙂 Glad to hear you loved this tart!
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.
Pati Jinich
May 11
Thanks Veronica for giving this tart a chance, you are absolutely right, it is delicious even without the cream 😉
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.
Pati Jinich
May 11
Yay, it made me so happy to read your post Veronica, thank you!
Joe Sanchez
Apr 19
Pati
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.
Pati Jinich
Apr 27
Awesome Joe, glad to hear this tart is a hit. Thanks for tuning in and following on FB 😉
Anonymous
Apr 16
If you use graham cracker, do you use the same amount as the maria cookies?
Pati Jinich
Apr 16
Yes, absolutely, go for it 😉
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?
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 🙂
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.
Pati Jinich
Dec 24
So happy this is your “go to” now, Dan!
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.☺
Pati Jinich
Nov 18
Here you go, Kathy! http://patijinich.com/pati_2020/garlic-and-cumin-rubbed-chicken/
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..
Pati Jinich
Nov 18
So glad everyone loved the tart, Alicia!
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.
Pati Jinich
Oct 02
😄
Niurka Flores
Sep 29
If using mango purée instead of fresh mango, How much purée would I need?
Pati Jinich
Oct 19
You will need about a cup of pureed mango in that case, Niurka. Enjoy!
Sharon
Aug 26
What are Maria cookies
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!
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!
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.
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.
Pati Jinich
Aug 12
Thank YOU for trying the recipe, DC!
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.
Pati Jinich
Aug 07
Uy mil gracias por tu mensaje tan lindo, Bobbie.
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.
Pati Jinich
Jun 19
I hope you and your friend enjoy the tart, Tom.
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.
Pati Jinich
Jun 19
What a great addition, Jimmy!
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!
Pati Jinich
May 21
Oh I love that name, Penny!
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.
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!
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!
Pati Jinich
May 03
Oh fresh mangoes are great if you have them, Leslie. I’m so glad you enjoyed the tart.
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
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?
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.
Pati
Dec 23
Oh you can make it a couple of days in advance, Gretchen. And thank YOU so much!
Adriana
Dec 18
Hi Pati!
Do you think I can make this in a rectangular 14-in tart pan?
Thank you!
Pati
Dec 18
Go for it, Adriana!
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!
Pati
Nov 30
I used Yellow Ataulfo (Honey) Mangoes from Mexico, Robert. They are YUMMMMM.
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.
Pati
Nov 15
Oh I’m so happy your husband loved it…have a great Thanksgiving, Nicole.
Peggy
Nov 13
Can I use frozen mango? I know fresh is best, but not always ripe or available in my town.
Pati
Nov 14
If you can’t find fresh mangoes, you can use frozen for sure, Peggy.
Odalis
Nov 12
Can I just put regular whip cream on top, not with coconut cream?
Pati
Nov 13
Sure, go for it, Odalis.
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?
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).
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 🙂
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: http://patijinich.com/pati_2020/recipe/nana-joses-flourless-chocolate-pecan-cake/ http://patijinich.com/pati_2020/recipe/dulce-de-leche-caramel-cinnamon-chocolate-pecan-pie/ http://patijinich.com/pati_2020/recipe/almond-and-chocolate-leche-cake/
Noo
Oct 06
Cream of coconut…like coco lopez?
Pati
Oct 08
Exactly…and lots of other brands make it as well.
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 “.
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.
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?
Thanks!
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.