Tropical Coconut Mango Dessert (Print Version)
# Ingredients:
→ Salted Coconut Graham Cracker Crust
01 -
1 ½ cups graham cracker crumbs
02 -
1 teaspoon kosher salt
03 -
⅓ cup brown sugar
04 -
½ cup unsweetened shredded coconut, toasted
05 -
9 tablespoons unsalted butter, melted
→ Mango Curd
06 -
1 ¼ cups canned mango puree (Kesar mango pulp recommended)
07 -
1 teaspoon vanilla extract
08 -
⅓ cup granulated sugar
09 -
2 large limes, zest and juice
10 -
Pinch of kosher salt
11 -
6 egg yolks
12 -
8 tablespoons unsalted butter (4 tbsp in curd mixture, 4 tbsp added after cooking)
→ Garnish
13 -
½ batch swiss meringue
14 -
2 tablespoons coconut chips or flakes
15 -
1 lime, sliced into wedges
16 -
1 mango, sliced thinly
# Instructions:
01 -
Set your oven to 350°F (175°C).
02 -
In a medium bowl, combine graham cracker crumbs, kosher salt, brown sugar, and toasted coconut. Pour in the melted butter and mix until everything is evenly moistened.
03 -
Press the mixture firmly into a 9-inch tart or pie pan, covering the bottom and sides evenly. Use a flat-bottomed measuring cup or glass to help press it down firmly.
04 -
Bake the crust for 10 minutes. If the crust has slumped or changed shape, you can adjust it while it's still warm using a spoon or measuring cup.
05 -
Lower the oven temperature to 325°F (165°C).
06 -
In a heat-proof bowl, combine the mango puree, lime zest, lime juice, vanilla extract, granulated sugar, salt, egg yolks, and 4 tablespoons of butter.
07 -
Place the bowl over a pot of simmering water (double boiler method), making sure the bottom of the bowl doesn't touch the water. Stir constantly with a whisk until the mixture thickens enough to coat the back of a spoon, about 20 minutes. Then stir in the remaining 4 tablespoons of butter until smooth.
08 -
Pour the curd into the pre-baked crust, smooth the top with a spatula, and bake for 15-17 minutes until just set but still slightly jiggly in the center.
09 -
Let the tart cool completely to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
10 -
Before serving, garnish with toasted swiss meringue (using a kitchen torch if desired), fresh mango slices, coconut chips, and lime wedges.
# Notes:
01 -
For the best flavor, use Kesar mango pulp which can be found in international grocery stores.
02 -
The tart can be made up to 2 days ahead and kept refrigerated.
03 -
If you don't want to make swiss meringue, you can substitute with whipped cream.