Nothing is more summery than fresh mangoes. Add coconut and it's a certified tropical dessert! This Tropical Mango Cream Tart has light cream filling and flaky crust with toasted coconut. Topped with fresh slivers of mangoes, this easy to make dessert spells divine!
1/2 cup sweetened flaked coconut
3/4 cup all-purpose flour
7 tablespoons cold unsalted butter, cut into small cubes
1/3 cup confectioners sugar
1/4 teaspoon salt
Mango Cream Filling
2 1/2 cups chopped ripe mango; plus 1 1/2 cups sliced ripe mango for topping
3 tablespoons granulated sugar
2 tablespoons fresh lime juice
1 teaspoon unflavored gelatin (from 1 envelope)
1/3 cup well-chilled heavy cream
Preheat oven to 350°F.
Spread coconut flakes in a small cookie sheet or pie plate and toast in middle rack of the oven, stirring occasionally, until golden, 10 to 12 minutes. remove coconut from oven to cool coconut to room temperature but leave oven on for baking crust.
To make the crust, pulse together flour, toasted 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 a 9-inch round fluted tart pan with a removable bottom. Use floured fingers to prevent dough form sticking onto your hands.
Freeze the cruct until firm, about 10 minutes. Place pie plate on a baking sheet and bake in middle rack of oven until golden brown, about 25 minutes, then cool completely in pan on a rack.
While waiting for the crust to bake, prepare the cream filling: 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 stiff peaks form, 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.
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 arrange sliced fresh mangoes over top of tart.