Mango Tart with a Coconut Graham Cracker Crust
This Mango Tart recipe combines the tanginess of sweetened mango cream with a crunchy coconut graham cracker crust. A mango tart can be a stunning dessert that impresses guests with its vibrant color, tropical taste and elegant presentation.
While making this mango tart recipe can seem daunting, it's actually a straightforward process that requires basic ingredients and equipment. Follow the recipe below or, if you are a visual person, check out my YouTube video.
Tips for Making the Mango Tart
Steps for making the tart:
This mango tart recipe is made is three steps. From start-to-finish this tart will take approximately five hours - but don't let this deter you! Each individual step only takes a few minutes. The remainder of the time is to allow the ingredients to set up. In brief, the steps are as follows:
- Make the coconut graham cracker crust. The crust will need to be fully baked and cooled before adding the mango pastry cream.
- Make the mango pastry cream for the tart filling. The cream is poured into the baked crust and the tart is placed in the fridge for a few hours to set.
- The final step in finishing the tart recipe is to make a mango glaze for the top. This step is optional but I recommend as it adds visual appeal to the dessert.
Coconut Graham Cracker Crust Ingredients:
I make this mango tart recipe in a 10" or 9" tart pan with a removeable bottom but you may also make it using a pie tin. For the tart crust the following ingredients are needed:
- Graham cracker crumbs: you may purchase graham cracker crumbs from your grocer or make your own crumbs in a food processor.
- Toasted shredded coconut: use a sweetened shredded coconut. Toast the coconut in a saucepan over medium heat for a few minutes, stirring often. Keep an eye on the coconut as it can burn quickly.
- Granulated sugar: adds a bit of sweetness to the crust
- Unsalted butter: melted and cooled slightly
Mango Tart Filling Ingredients:
- Mango puree: you may purchase mango puree or make your own. To make your own, use fresh mango or defrosted frozen mango. Place in a food processor and puree until no lumps remain.
- Whole milk
- An egg and egg yolks (save the egg whites to make an omelet, macarons, etc...)
- Granulated sugar
- Cornstarch: this will be used to help thicken the mango pastry cream
- Unsalted butter: this will add a little buttery flavor to the tart
Mango Glaze Ingredients:
- Mango puree
- Cold water
- Powdered gelatin
FAQs for the Mango Tart Recipe
The finished tart requires refrigeration. Keep stored in the fridge for up to 3 days. I do not recommend freezing the tart.
Place mango chunks in a food processor and puree until smooth. If using frozen mango, defrost and drain mango chunks before making the puree.
I hope you enjoy this mango tart recipe as much as my friends and family do!
Mango Cream Tart in a Coconut Graham Cracker Crust
- Tart Pan with removeable bottome 9" or 10"
Graham Cracker Crust
- 240 Grams Crushed Graham Crackers (2 Cups)
- 66 Grams Granulated Sugar (⅓ Cup)
- 90 Grams Unsalted Butter, melted (6 Tablespoons / 3 ounces)
- Shredded Coconut (toasted) (½ cup)
Mango Pastry Cream
- 4 Fluid Ounces Whole Milk (measure #1) (½ cup)
- 8 Fluid Ounces Whole Milk (measure #2) (1 cup)
- 100 Grams Granulated Sugar (½ cup)
- Mango Puree (½ cup)
- 56 Grams Cornstarch (½ cup)
- 1 Large Egg
- 4 Large Egg Yolks
- 56 Grams Unsalted Butter (2 ounces / 4 tablespoons)
- 280 Grams Mango Puree (1 cup)
- 2 teaspoons Powdered Gelatin
- 4 fluid ounces Cold Water (½ cup)
Graham Cracker Crust
- Preheat oven to 350°
- Melt butter in microwave or over stovetop.
- Place graham cracker crumbs, shredded coconut and granulated sugar in a medium-sized bowl. Stir to combine.
- Add melted butter to bowl and toss the mixture until the butter is evenly distributed.
- Gently press the graham cracker mixture on the bottom and sides of the pan.
- Bake for 12 minutes. Cool completely before using.
Mango Pastry Cream
- Place cornstarch in a medium-sized bowl. Add ½ cup of the milk (measure #1) and whisk until cornstarch is dissolved.
- Add the egg and egg yolks to the cornstarch/milk mixture. Whisk lightly until combined.
- Combine remaining milk (measure #2), mango puree and granulated sugar in a medium-sized saucepan. Heat over medium heat until the mixture reaches a low boil. Remove from heat.
- Slowly pour 1 cup of the hot mixture into the egg mixture; whisking constantly.
- Return the remaining milk/mango/sugar mixture to a simmer over medium-low heat. Slowly pour the egg mixture into the saucepan, whisking constantly.
- Continue to whisk vigorously until the mixture is quite thick (3 - 5 minutes). The continuous whisking is important in this step. The eggs will curdle if not whisked properly - which results in a lumpy, eggy pastry cream.
- Remove from heat. Add the butter and whisk until all the butter is melted.
- Pour the mixture into the prebaked graham cracker crust. Place plastic wrap over the filling to prevent a crust from forming. Refrigerate for 2 hours or until set.
Mango Glaze (optional)
- Sprinkle powdered gelatin over the cold water. Allow the gelatin to set (approximately 5 minutes).
- Gently melt the gelatin in the microwave or over the stovetop. Allow to cool slightly (1 - 2 minutes).
- Add the melted gelatin to the mango puree. Stir well.
- Pour the mango glaze over the pastry cream in the tart shell. Place tart in refrigerator and allow to set completely (1 - 2 hours).