Best 5 Mango Coconut Cream Tart Recipes

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Treat yourself to a tropical paradise with the irresistible mango coconut cream tart, a symphony of flavors that will transport you to a sun-kissed beach. This delightful dessert combines the vibrant sweetness of ripe mangoes with the velvety richness of coconut cream, nestled in a crisp and buttery tart crust. With just a few simple steps, you can create this culinary masterpiece in your own kitchen, impressing friends and family alike. Say goodbye to ordinary desserts and embark on a journey of taste with the enchanting mango coconut cream tart.

Let's cook with our recipes!

MANGO CREAM TART



Mango Cream Tart image

This fresh, luscious tart makes me happy!-Jami Geittmann, Art Director, Taste of Home Magazine

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 13

2 cups crumbled soft coconut macaroons (about 12 cookies)
1 cup ground almonds
3 tablespoons butter, melted
1/2 cup heavy whipping cream
1 package (8 ounces) reduced-fat cream cheese, softened
1/4 cup plus 2 tablespoons honey, divided
2 teaspoons orange juice
1/4 teaspoon almond extract
1/4 cup apricot preserves
2 medium mangoes, peeled and thinly sliced
2 tablespoons lemon juice
1/2 cup sliced fresh strawberries
1/2 cup fresh blackberries

Steps:

  • Preheat oven to 350°. Place cookies, almonds and melted butter in a food processor; process until blended. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Place pan on a baking sheet., Bake until crust is golden brown, 12-14 minutes. Cool completely on a wire rack., For filling, in a small bowl, beat whipping cream until soft peaks form. In another bowl, beat cream cheese and 1/4 cup honey until combined. Beat in orange juice and extract. Fold in whipped cream. Spread over crust. , For glaze, in a small saucepan, mix preserves and remaining honey. Cook and stir over low heat until melted; press through a strainer. Toss mangoes with lemon juice. Arrange mango slices over filling; add strawberries and blackberries to form the eyes and mouth. Brush with glaze. Store in the refrigerator.

Nutrition Facts : Calories 311 calories, Fat 18g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 155mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 3g fiber), Protein 6g protein.

MANGO-COCONUT CREAM TART



Mango-Coconut Cream Tart image

Two whirls collide on our mangoâ€"coconut cream tart: squiggles of barely sweet whipped cream and corkscrews of slightly tart mango. Underneath it all is a chewy coconut filling and a flaky pate brisee crust.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h45m

Yield Makes one 12-inch tart

Number Of Ingredients 19

1 2/3 cups all-purpose flour, plus more for surface
3/4 teaspoon salt
3/4 teaspoon granulated sugar
1 stick plus 3 tablespoons cold unsalted butter, cut into small pieces
1/4 to 1/3 cup ice water
2/3 cup granulated sugar
1/3 cup light-brown sugar
1/2 teaspoon salt
2 teaspoons fine cornmeal
2 large eggs plus 1 large yolk
1/2 teaspoon pure vanilla extract
1/4 cup plus 2 tablespoons unsalted butter, melted
1 1/4 cups unsweetened small dried coconut flakes, toasted
2 firm, ripe mangoes (preferably Champagne; 1 1/4 pounds total)
1/2 lemon, juiced
1 1/2 cups very cold heavy cream
1/4 cup confectioners' sugar
1 tablespoon light corn syrup
2 teaspoons water

Steps:

  • Make the pate brisee: Pulse flour, salt, and granulated sugar in a food processor until combined. Add butter; pulse until mixture resembles coarse meal, 8 to 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more ice water, 1 tablespoon at a time, and pulse. Shape dough into a disk, and wrap in plastic wrap. Refrigerate until firm, at least 1 hour and up to 1 day. Let stand at room temperature 5 minutes before rolling.
  • Preheat oven to 375 degrees. Roll out pate brisee into a 15-inch round (1/8 inch thick) on a lightly floured surface. Fit dough into a 12 1/2-inch fluted tart pan with a removable bottom, pressing dough well into pan's edge. Trim edge flush with top rim of pan. Prick bottom all over with a fork. Freeze until hard, about 20 minutes. Line with parchment, pressing parchment deep into corners of pan so it is flush with dough and leaving a 3-inch overhang. Fold overhang over dough edge so it is not exposed. Fill with pie weights or dried beans, and bake until edge of shell begins to turn golden, about 30 minutes, rotating halfway through. Remove weights and parchment. Reduce temperature to 325 degrees. Tent edge with foil, and bake until golden brown, 25 to 27 minutes more. Let cool slightly, about 20 minutes.
  • Make the filling: Mix together granulated and brown sugars, salt, and cornmeal. Whisk in eggs, yolk, and vanilla; then butter and coconut. Spread filling into tart shell. Bake until just set and lightly golden, 22 to 24 minutes. Let cool completely.
  • Make the topping: Peel mangoes, and cut in half, removing pits. Brush with lemon juice. Very thinly slice each half crosswise. Beat together cream and confectioners' sugar until medium peaks form. Spread one-third of cream mixture over top of filling. Fill a pastry bag fitted with a large open star tip (such as Ateco #829) with remaining cream mixture, and pipe randomly spaced swirls of cream. Twist 3 to 5 mango slices at a time into spirals, and nestle between cream swirls. Heat corn syrup and water until combined. Brush mango spirals with syrup. Refrigerate tart until chilled, about 20 minutes and up to 4 hours.

MANGO TART WITH TEQUILA-LIME GLAZE



Mango Tart with Tequila-Lime Glaze image

Provided by Valerie Bertinelli

Categories     dessert

Time 4h10m

Yield 6 to 8 servings

Number Of Ingredients 18

1 cup all-purpose flour
1 tablespoon plus 2 teaspoons granulated sugar
1/4 teaspoon kosher salt
1 stick (8 tablespoons) cold unsalted butter, cubed
1 tablespoon lime zest (from 2 to 3 limes)
2 large egg yolks
Nonstick cooking spray, for spraying the tart pan
8 ounces cubed ripe mango
1/4 cup lime juice (from 3 to 4 limes)
4 teaspoons unflavored gelatin (2 packets)
One 13.5-ounce can coconut milk (about 1 3/4 cups)
3/4 cup granulated sugar
1/4 teaspoon kosher salt
1/2 cup heavy cream
1 ripe mango
1/2 cup confectioners' sugar
1 tablespoon tequila blanco
Zest of 1 lime plus 1 tablespoon lime juice

Steps:

  • For the lime shortbread crust: Position an oven rack in the top third of the oven. Preheat the oven to 375 degrees F.
  • Add the flour, granulated sugar and salt to a food processor and pulse 2 to 3 times to combine. Add the cold butter cubes and pulse until the butter breaks down into small, uniform-size pieces, about the size of small pebbles. Add the lime zest and egg yolks and process a few more seconds or until the mixture looks like wet sand; the dough will not come together into a ball.
  • Spray a 9-inch nonstick tart pan lightly with cooking spray, making sure to spray the sides of the pan as well as the bottom. Pour the dough into the tart pan and spread evenly. Using your hands, press the dough into the bottom and up the sides of the pan. To prevent any dough from falling out of the pan, place your left thumb over the top of the pan along the crust and press the dough up the sides with your right pointer finger. This way, you will tightly pack the dough along the sides with your pointer finger and stop it at the top of the pan with your left thumb. Continue to press the dough into the pan and along the sides until it is tightly packed and evenly distributed. Poke the bottom of the crust with a fork all over and then place the tart pan on a baking sheet.
  • Bake until the sides of the crust are a deep golden brown and the crust bottom is light golden brown on top, about 25 minutes. Let cool completely.
  • For the mango filling: Add the mango and lime juice to a blender and puree on high speed for 1 minute until completely smooth. Hold in the blender.
  • In a small bowl, mix together the gelatin and 1/2 cup of the coconut milk. Let stand 5 minutes. As the gelatin rehydrates, the coconut milk will begin to look curdled; don't worry--it isn't.
  • Set a medium saucepan over medium heat and add the granulated sugar, salt and remaining coconut milk (about 1 1/4 cups). Stir the mixture together and bring to a simmer. Continue to simmer until the sugar melts completely; the coconut milk will become opaque. Remove from the heat and immediately whisk in the gelatin mixture. until completely melted. Strain the mango mixture into the coconut milk mixture and whisk again to combine. Let the mixture cool to room temperature, about 20 minutes.
  • Using a hand mixer, whip the heavy cream until soft peaks form. Fold the whipped cream into the mango filling and then pour the entire filling into the cooled tart crust; the filling will come to the very top of the crust. Refrigerate for 2 hours to set the filling completely. You can make the tart up to this point 1 day in advance.
  • For the tequila-lime glaze: Line a baking sheet with a cooling rack. Cut the 2 larger sides of the mango off of the pit, followed by the 2 smaller sides. Peel the 4 pieces of mango, then cut them into 1/4-inch half-moon slices.
  • In a small bowl, whisk together the confectioner' sugar, tequila and lime juice. Dip each slice of mango into the glaze and coat completely. Let drip dry over the bowl for a few seconds, then lay the mango pieces on the cooling rack for at least 15 minutes for the glaze to set.
  • When ready to serve, remove the tart from the tart pan and place on a cake stand. Lay the mango slices in a circle around the tart, setting aside the smallest slice for later; the mango slices will meet in the center of the tart and then fan out overlapping each other around the tart. Roll the reserved mango slice into a rosette and place in the center of the tart. Garnish with the lime zest and serve immediately.

COCONUT CREAMS WITH MANGO & LIME



Coconut creams with mango & lime image

Try this coconut twist on a panna cotta. The cleanness of the mango and lime served alongside cuts perfectly through the richness of the cream

Provided by Diana Henry

Categories     Dessert

Time 25m

Yield Serves 4-6

Number Of Ingredients 8

250ml coconut cream
300ml double cream
75g caster sugar
½ lime , juiced, plus 4 broad strips of zest and some fine strips, to serve (optional)
100g fresh coconut , chopped then crushed using a pestle and mortar
2 small gelatine leaves (about 3g) for a soft set, or 3 leaves if you prefer a firmer texture
1 just-ripe mango
3 limes , juiced

Steps:

  • Pour the coconut cream and double cream into a heavy-based saucepan with the sugar, broad strips of lime zest and crushed coconut, then set over a low heat, stirring a little to help the sugar dissolve. Turn the heat off just before it boils and leave to infuse for 1 hr (longer is fine). Strain and throw away the solids.
  • Soak the gelatine in cold water for 10 mins to soften. Reheat the coconut mixture until hand-warm (if it's too hot, the panna cotta will not set properly). Stir in the lime juice.
  • Lift the gelatine from the water and squeeze out the excess liquid. Stir into the coconut mixture. Divide between four metal moulds, each with a capacity of 125ml, or up to six teacups or small bowls if you're not turning out the panna cotta. Leave to cool, then put in a small roasting tin (just to transport them). Cover and chill in the fridge for about 4-6 hrs.
  • Cut off the two 'cheeks' of the mango. (You could use the rest of the flesh for a smoothie). Place them, cut-side down, on a chopping board, then cut on an angle into thin slices. Transfer to a bowl and pour the lime juice over them.
  • If you want to turn out the panna cotta, dip the moulds in to a bowl of boiling water for 5 seconds and loosen the edges with a knife. For each one, put a plate over the mould, turn the mould over while holding the plate in place, and shake. The panna cotta should slip out. Garnish with fine strips of lime zest, if you like. Serve alongside the lime-marinated mango.

Nutrition Facts : Calories 528 calories, Fat 47 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

MANGO TART WITH COCONUT CRUST



Mango Tart with Coconut Crust image

Categories     Milk/Cream     Food Processor     Mixer     Fruit     Dessert     Bake     Lime     Coconut     Mango     Spring     Chill     Gourmet     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 14

For crust
1/2 cup sweetened flaked coconut (1 3/4 ounce)
3/4 cup all-purpose flour
7 tablespoons cold unsalted butter, cut into bits
1/3 cup confectioners sugar
1/4 teaspoon salt
For filling
2 1/2 cups chopped ripe mango (from two 1-pound mangoes) plus 1 1/2 cups diced (1/3-inch) firm-ripe mango (from one 1-pound mango)
3 tablespoons granulated sugar
2 tablespoons fresh lime juice
1 teaspoon unflavored gelatin (from 1 envelope)
1/3 cup well-chilled heavy cream
Special Equipment
a 9-inch round fluted tart pan (1 inch deep) with a removable bottom

Steps:

  • Toast coconut for crust:
  • Preheat oven to 350°F.
  • Spread coconut in an even layer in a pie plate and toast in middle of oven, stirring occasionally, until golden, 10 to 12 minutes. (Leave oven on for baking crust.) Cool coconut to room temperature, about 10 minutes.
  • Make crust:
  • Pulse together flour, coconut, butter, confectioners sugar, and salt in a food processor until dough just begins to form a ball. Press dough onto bottom and up side of tart pan with floured fingers, then freeze until firm, about 10 minutes. Bake in pan on a baking sheet in middle of oven until golden, about 25 minutes, then cool completely in pan on a rack.
  • Prepare filling while crust bakes:
  • Purée chopped mango (2 1/2 cups) with sugar, lime juice, and a pinch of salt in a food processor until smooth, about 1 minute. Sprinkle gelatin over 1/4 cup purée in a heatproof bowl and let stand to soften 1 minute. Set bowl over a saucepan of simmering water and stir until gelatin is dissolved. Remove bowl from heat and stir in remaining purée.
  • Beat cream in a large bowl with an electric mixer until it just holds stiff peaks, then fold in purée. Set bowl with filling in a larger bowl of ice and cold water and chill, stirring occasionally, until thickened, 1 to 1 1/2 hours.
  • Assemble tart:
  • Remove side of tart pan and spoon filling into crust, smoothing top. Chill, loosely covered, until filling is set, at least 8 hours. Before serving, let stand at room temperature at least 15 minutes but no longer than 30, then scatter diced mango over top of tart, leaving a 2-inch border around edge.

Tips:

  • For the perfect crust: Use a food processor to pulse the graham crackers until they are fine crumbs. Then, mix in the melted butter until the mixture resembles wet sand. Press the mixture into the bottom of a 9-inch tart pan and bake for 10 minutes at 350°F.
  • To make the mango filling: Peel and slice the mangoes. Then, purée them in a food processor until they are smooth. In a medium bowl, whisk together the mango purée, coconut cream, sugar, and cornstarch. Cook the mixture over medium heat, stirring constantly, until it thickens and bubbles. Remove the mixture from the heat and let it cool slightly.
  • To assemble the tart: Pour the mango filling into the cooled crust. Then, top the filling with the whipped cream. Refrigerate the tart for at least 4 hours before serving.
  • For a vegan version of the tart: Use a vegan graham cracker crust and coconut yogurt instead of whipped cream.

Conclusion:

This mango coconut cream tart is a delicious and refreshing dessert that is perfect for any occasion. The tart crust is made with graham crackers and butter, and the filling is made with fresh mangoes, coconut cream, sugar, and cornstarch. The tart is topped with whipped cream and can be served with fresh fruit or berries. This recipe is fairly simple to make, and the results can be impressive. This tart is a great way to use up fresh mangoes, and it is sure to be a hit with your friends and family.

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