A delicious tropical dessert: tropical mango, passion fruit, lime tart is the perfect ending to a casual summer meal. Mangoes are one of my favorite fruits. I eat them every day, for breakfast, and lunch! It’s funny because growing up I did not like mangoes at all. I am not kidding. Further still, there were 4 mango trees of different varieties, right in my backyard! Yes, and I never ate them until I was out of the house. Go figure!
Mangoes are considered one of the world’s oldest fruits and have been revered since ancient times. Mangoes are thought to have come from Northeast India. They spread west through both nature and human help. Mangoes spread to eastern Asia via Buddhist monks traveling to those territories. Later, Persian traders took mangoes to the Middle East and East Africa. Mangoes were brought to the western hemisphere by the Portuguese traders who colonized the Indian subcontinent.
Although fossil records indicate that mangoes go back as far as 25 million years, cultivation did not actually begin until about 4,000 years ago. It is believed that initially the fruit was somewhat small, not very fleshy, and rather fibrous.
The shell for this tropical mango, passion fruit, lime tart uses shredded coconut; this was totally my invention since I think this ingredient adds a lot of interest to the overall flavor of the crust. By the way, I also had two coconut trees in my backyard, and yes I have always liked coconuts! The filling for my tropical mango, passion fruit, lime tart is just a basic custard flavored with mango nectar, which you can purchase in the ethnic food section of your grocery store. The lime juice helps to cut into the sweetness of the mango thus creating a perfect balance of flavors.
Don’t let the many steps you see here scare you because it’s actually pretty easy to make, but like all good things, it takes a bit of time. I want to share with you a valuable tip: when you are ready to fill the tart for baking, pull out the oven rack and place the empty tart shell on top. Place the filling in a pitcher, and pour over tart shell, and then gently slide in the oven rack.
Next time you are in the mood for a tropical dessert, give my tropical mango, passion fruit, lime tart a try. It’s really not too difficult to make, and so worth it!
Tropical Mango, Coconut, Lime Tart
One of my favorite desserts! You will love the Tropical flavors in this mango passion fruit tart! Sweet, creamy and tangy are all the wonderful flavors that will delight you! Baked in a nice sweet crunchy shortcrust.
- 1 1/4 cup flour plus 2 Tbsp
- 1 Tbsp sugar
- 2 Tbsp coconut shredded
- 1/8 tsp salt
- 4 oz unsalted butter cold and cut into small pieces
- 1 egg yolk beaten with 1 Tbsp milk below
- 1 Tbsp milk
- 1 egg white lightly beaten
- To make the tart shell:
- In a food processor place the flour, sugar, coconut, salt, and butter. Pulse a few times until it resembles a coarse meal. Add the egg yolk mixture. Pulse until the mixture comes together into a ball. If the mixture has difficulty coming together you can add water (1 tsp. at a time).
- Take the ball of dough and flatten it out on a lightly floured surface. Wrap it in plastic, then place it in the refrigerator for an hour.
- Take dough, and allow it to come to room temperature.
- Preheat the oven to 350'F.
- On a floured surface start rolling out the dough to make a 13" circle.
- Place dough in a tart shell and put a piece of parchment paper or foil on top of the shell and fill it with pie weights or beans.
- Bake for about 15 minutes.
Take out of the oven, remove pie weights and parchment and bake again for another 10 minutes until the bottom of the crust begins to turn golden (about 10 minutes). Take it out of the oven and immediately brush shell all over with the beaten egg white.
- Place a piece of aluminum foil on the bottom of the tart pan to catch any leakage.
- To make the filling:
- While the pastry is baking whisk together the eggs, sugar, mango nectar, passion fruit juice, lime juice, and heavy cream until the mixture is smooth. You can use a stand up mixer or a hand held mixer. Scoop out the foam at the top of the mixture with a spoon.
- Place the filling in the tart shell* and bake for about 20 minutes.**
- Place on a cooling rack and allow it to come to room temperature before placing it in the refrigerator. Allow the tart to cool completely before serving.
- *To make this process easier, pour the filling into a pitcher. Place the baked shell in the oven rack, and fill with pitcher contents.
- ** To make sure the filling is set, slightly jiggle the tart. You do not want it to brown on the top.