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Coconut Mango Tart
Created by: Howcan Team
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/4 teaspoon salt
- 2 large ripe mangoes, peeled and diced
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup coconut milk
- 1/4 cup sweetened shredded coconut, toasted for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a food processor, combine 1 1/2 cups of flour, 1/2 cup of shredded coconut, 1/2 cup of powdered sugar, 1/4 teaspoon of salt, and the cold butter pieces. Pulse until the mixture resembles coarse crumbs.
- Press the mixture into a 9-inch tart pan with a removable bottom, making sure to press it evenly into the bottom and up the sides of the pan.
- Bake the crust for 20-25 minutes, or until golden brown. Remove from the oven and let it cool completely.
- In a saucepan, combine the diced mangoes, 1/4 cup of granulated sugar, and 1 tablespoon of cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and the mangoes soften, about 5-7 minutes.
- Stir in 1/4 cup of coconut milk and continue to cook for another 2-3 minutes. Remove from heat and let the mango mixture cool slightly.
- Pour the mango filling into the cooled tart crust, spreading it out evenly. Sprinkle the toasted sweetened shredded coconut on top for garnish.
- Refrigerate the tart for at least 2 hours before serving to allow the filling to set.
- Slice and serve the coconut mango tart chilled. Enjoy!
The Coconut Mango Tart is a delectable dessert that originated in the tropical regions of Southeast Asia and the Caribbean. This luscious tart features a buttery crust filled with a creamy coconut custard and topped with fresh, juicy mango slices. Renowned chefs like David Thompson and Peter Kuruvita have popularized this dessert in their restaurants, infusing it with their own unique twists. The best version of this tart can be found in beachside cafes in Thailand or at upscale Caribbean resorts, where the ripest mangoes and freshest coconuts are used. To make the perfect Coconut Mango Tart, it's crucial to use ripe, sweet mangoes and high-quality coconut milk for an authentic tropical flavor. Alternatively, some chefs incorporate a hint of lime or passion fruit to add a zesty kick to the tart.
55 min
8
320 calories
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