Mango Tart with Coconut Crust

Mango Tart with Coconut Crust
Photo by Rita Maas

Ingredients

  • 1 ½ cups (1/3-inch) firm-ripe mango (from one 1-pound mango)
  • 2 ½ cups ripe mango (from two 1- mangoes)
  • ½ cup sweetened flaked coconut
  • 1 9-inch round fluted tart pan (1 inch deep) with a removable bottom
  • 7 tablespoons unsalted butter
  • ¾ cup all-purpose flour
  • 1 teaspoon unflavored gelatin
  • + 5 more ingredients
    • 2 tablespoons fresh lime juice
    • 1/3 cup heavy cream
    • 3 tablespoons granulated sugar
    • ¼ teaspoon salt
    • 1/3 cup confectioners sugar

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. Pulse together flour, coconut, butter, confectioners suga...

View full recipe at Epicurious

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