Mango Tart With Coconut Crust Recipes

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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.

MANGO PIE WITH COCONUT CRUST



Mango Pie with Coconut Crust image

This was the first pie I created myself. Mangoes are one of my favorite fruits, and they deserve to be represented in a pie. Of course, everything is better with coconut. -Jennifer Worrell, Niles, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 8 servings.

Number Of Ingredients 13

2-1/2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup cold butter, cubed
2/3 to 3/4 cup ice water
5 cups sliced peeled mangoes (about 4 large)
2 tablespoons dark rum or orange juice
1/3 cup sugar
2 tablespoons quick-cooking tapioca
3/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
Dash white pepper
1/8 teaspoon salt
1/3 cup sweetened shredded coconut, toasted

Steps:

  • In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 400°. In a large bowl, toss mangoes with rum. In a small bowl, mix sugar, tapioca, spices and salt. Gently stir into fruit mixture; let stand 15 minutes., Sprinkle the coconut on a lightly floured surface. Place one half of dough on coconut; roll dough to a 1/8-in.-thick circle. Transfer to a 9-in. pie plate, coconut side down. Trim pastry even with rim. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge., Bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

Nutrition Facts : Calories 414 calories, Fat 17g fat (11g saturated fat), Cholesterol 40mg cholesterol, Sodium 305mg sodium, Carbohydrate 60g carbohydrate (26g sugars, Fiber 3g fiber), Protein 5g protein.

MANGO TART WITH COCONUT CUSTARD



Mango Tart with Coconut Custard image

Provided by Food Network

Categories     dessert

Time 2h45m

Yield 8 tarts

Number Of Ingredients 15

10 ounces all-purpose flour, plus more for dusting (283 grams)
4 ounces confectioners' sugar (113 grams)
2 sticks (16 tablespoons) unsalted butter (227 grams) plus 3 1/2 tablespoons (50 grams), cut into pats
Nonstick cooking spray
6 large egg yolks
8.25 ounces granulated sugar (235 grams)
1.5 ounces cornstarch (45 grams)
17.6 ounces coconut milk (500 grams)
1/4 teaspoon kosher salt
1 vanilla bean, split and scraped
Ice
3 sheets silver gelatin
4 1/2 teaspoons lemon juice (20 grams)
1 mango, thinly sliced
Freshly whipped cream, for serving

Steps:

  • Preheat the oven to 325 degrees F.
  • Place the flour and confectioners' sugar into the bowl of a stand mixer fitted with a paddle attachment. Turn to low speed and add the 2 sticks of butter a few pats at a time. Once all the butter has been added, beat until the flour, sugar and butter begin to form a dough and it holds its shape when pressed together with your fingers. Turn out the dough onto a floured work surface and gently knead and bring together to form a ball. Pat the dough into a disc and wrap in plastic wrap. Place into the fridge to chill for 30 minutes.
  • Spray eight 4-inch fluted tart pans with removable bottoms with nonstick cooking spray. Cut the dough into 8 equal pieces. Roll each piece into a ball and flatten into a disc. Press the dough into each tart shell, using your fingers to press the dough up the sides of the tart shell. Trim any excess dough that overhangs from the top. Dock the dough with a fork. Place the tart shells into the fridge to chill for 5 minutes.
  • Line the inside of the tart shells with parchment paper and fill with baking beans. Transfer the shells into the oven and bake for 25 minutes. Remove the parchment paper and baking beans, then put back into the oven for another 5 minutes. Allow to cool before filling.
  • To make the pastry cream, add the egg yolks, 4.4 ounces (125 grams) of the granulated sugar and the cornstarch to the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until the yolks are pale yellow and peaks begin to form, a few minutes. Scrape down the edges of the bowl with a spatula and beat again to ensure the ingredients are fully incorporated together.
  • Add the coconut milk, salt and vanilla beans with the pod into a small saucepan. Turn the heat to medium-high and bring to a gentle boil. Remove from the heat and gradually, very little at a time, add the heated coconut milk into the whipped egg yolk mixture with the stand mixer on low speed. It's important to add it very gradually to temper the eggs so they will not scramble. Pour the mixture back into the saucepan that the coconut milk was heated in and turn the heat to medium-low. Whisking constantly, cook until the pastry cream has thickened and reaches the consistency of pudding, about 5 minutes. Transfer the thickened pastry cream back into the stand mixer bowl and whisk on medium speed. Add the remaining 3 1/2 tablespoons (50 grams) butter one pat at a time. Beat for 1 to 2 minutes to cool it down. Spread the pastry cream onto a quarter sheet tray and cover with plastic wrap, pressing down onto the pastry cream itself to avoid a skin from forming on the top. Place into the fridge to chill for 25 to 30 minutes. Transfer to a pastry bag and set aside.
  • To make the glaze, set up an ice bath in a large bowl and set aside. Add the gelatin sheets to a bowl with some water to bloom for 5 to 10 minutes. Add 3.8 ounces (110 grams) of water and the remaining 3.8 ounces (110 grams) of granulated sugar to a small saucepan. Turn the heat to medium-high and stir to melt the sugar. Add the lemon juice, then the bloomed gelatin and stir over medium heat until melted. Transfer into a bowl and set over the ice bath.
  • Arrange the mango slices in a line and fan out. Roll to create a rose. Fill each tart shell with pastry cream and top with a mango rose. Brush the glaze over the top of each mango tart. Serve with freshly whipped cream.

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 RECIPE BY TASTY



Mango Tart Recipe by Tasty image

Here's what you need: egg, butter, sugar, flour, mangoes, cream cheese, greek yogurt, orange zest, sugar, orange juice, vanilla extract

Provided by Nathan Ng

Categories     Desserts

Yield 4 servings

Number Of Ingredients 11

1 egg
½ cup butter, softened and cut into 1-inch (2 1/2 cm) cubes
⅔ cup sugar
2 cups flour
2 mangoes
2 oz cream cheese, softened
⅓ cup greek yogurt
½ teaspoon orange zest
2 tablespoons sugar
2 tablespoons orange juice
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 375˚F (190˚C).
  • In a large bowl, beat the egg.
  • Add the butter and sugar, and mix.
  • Add the flour and mix until combined. The dough will be crumbly in your hand.
  • Transfer the crust mixture into a greased 8-inch (20 cm) tart pan one handful at a time, pressing it down to create an even, thin layer over the entire pan, about ¼ inch (6 mm).
  • NOTE: Freeze and save remaining pie crust crumble for later.
  • Prick the crust with a fork to prevent it from puffing up in the oven.
  • Bake the crust for 30-40 minutes, or until golden brown.
  • On a cutting board, cut a half inch (1 cm) off the bottom and top off the mango to give it a flat base. Standing it upright, make exterior slices from the top to bottom to take the skin off.
  • Remove the meat from the sides and thinly slice.
  • In a medium bowl, combine the cream cheese, Greek yogurt, orange zest, sugar, orange juice, and vanilla extract. Mix thoroughly.
  • Transfer the yogurt mixture to the cooled tart crust.
  • Starting from the outer edge, place mango slices in a circular pattern, making full rotations all the way to the center.
  • Chill the fruit tart for at least an hour.
  • Enjoy!

Nutrition Facts : Calories 798 calories, Carbohydrate 120 grams, Fat 30 grams, Fiber 4 grams, Protein 13 grams, Sugar 64 grams

BLOW-YOUR-MIND COCONUT-MANGO PIE



Blow-Your-Mind Coconut-Mango Pie image

For several years, this pie has won my friend's very competitive family pie-making contest. I shared the recipe with her a few years back and now it holds its place as the best pie she has ever made! Crust keeps up to 1 day at room temperature, loosely covered with foil. Pie keeps up to 2 days, covered and chilled.

Provided by Tara Teaspoon

Time 3h20m

Yield 8

Number Of Ingredients 11

6 ½ ounces graham crackers
½ cup sweetened shredded coconut
3 tablespoons powdered sugar
6 tablespoons butter, melted
4 large eggs, separated, divided
1 (14 ounce) can sweetened condensed milk
¾ cup mango puree
2 tablespoons fresh lime juice
1 cup white sugar
1 pinch salt
2 tablespoons sweetened shredded coconut

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Pulse graham crackers, 1/2 cup coconut, and powdered sugar for crust together in a food processor until finely ground. Add butter; blend until well combined. Press mixture firmly into the bottom and up the sides of a 9-inch metal pie pan. Crust will be generous.
  • Bake in the preheated oven until lightly browned, 12 to 15 minutes.
  • Beat egg yolks in a bowl with an electric mixer on medium speed until thick and light in color, about 4 minutes. Beat in sweetened condensed milk, 2 minutes more. Stir in mango puree and lime juice. Pour mixture into crust.
  • Bake until just set in center when gently shaken, about 30 minutes. Cool pie completely and chill at least 2 hours.
  • To make topping, beat together egg whites, white sugar, and salt in a bowl set over a pan of simmering water. When sugar dissolves and mixture is hot to the touch, 3 to 4 minutes, remove from heat. Beat with an electric mixer until stiff peaks form, about 10 minutes. Transfer mixture to a piping bag with a large open tip or a zip-top plastic bag with 1/2 inch of a corner snipped off. Pipe onto chilled pie.
  • Set an oven rack 6 inches from the heat source and preheat the oven's broiler to low heat.
  • Broil pie in the preheated oven just until top is toasted, 2 to 3 minutes, watching closely to avoid burning. Sprinkle with coconut.

Nutrition Facts : Calories 511.8 calories, Carbohydrate 78.3 g, Cholesterol 132.6 mg, Fat 19.4 g, Fiber 1.5 g, Protein 9 g, SaturatedFat 10.8 g, Sodium 334.2 mg, Sugar 66.2 g

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From recipesforweb.com


MANGO CUSTARD COCONUT CONDENSED MILK TART - PEACHY PALATE
2021-04-12 1. Preheat your oven to 180C (350F). 2. Blitz oats and walnuts to a crumb in your food processor. 3. Mix together the oats, walnuts, ground almonds, maple syrup and melted coconut oil or vegan butter in a large bowl. Add a pinch of salt and mix. 4. Place mixture into a loose bottom 14 inch long tart tin, or an 8 inch round.
From peachypalate.com


MANGO COCONUT TART — THE GOOD COOKIE
Current Page: Recipes Blog
From thegoodcookie.ca


BEST MANGO TART WITH TEQUILA-LIME GLAZE RECIPES | FOOD NETWORK …
2017-12-14 Position an oven rack in the top third of the oven. Preheat the oven to 375ºF. 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.
From foodnetwork.ca


MANGO TART WITH COCONUT CRUST - SIDE DISH RECIPES
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.
From fooddiez.com


FRESH MANGO PIE DESSERT : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


MANGO TART WITH COCONUT CRUST - SAVOR THE BEST
2022-04-29 In a large mixing bowl, whisk the egg whites until blended. Add the coconut, butter, and salt. Stir with a spatula until blended together. Tip the mixture into the prepared tart pan and press evenly against the sides and bottom. Bake the …
From savorthebest.com


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