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.

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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.

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:

1. Make the coconut graham cracker crust. The crust will need to be fully baked and cooled before adding the mango pastry cream.
2. 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.
3. 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.

Tart Ingredients

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

I hope you enjoy this mango tart recipe as much as my friends and family do!

📋 Recipe

Mango Cream Tart

Mango Tart recipe that combines the tanginess of sweetened mango cream with a crunchy coconut graham cracker crust.

5 from 29 votes

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 12 minutes mins

Resting Time 4 hours hrs

Total Time 4 hours hrs 57 minutes mins

Course Dessert

Cuisine American

Servings 10

Calories 370 kcal

Equipment

• Tart Pan with removeable bottom 9" or 10"
• Heavy Duty Saucepan
• Bowls, measuring cups and spoons
• Hand whisk
• Silicone spatula

Ingredients

 

US CustomaryMetric

 

1x2x3x

Graham Cracker Crust

• 2 Cups Crushed Graham Crackers
• ⅓ Cup Granulated Sugar
• 6 Tablespoons Unsalted Butter melted
• ½ Cup Shredded Coconut toasted

Mango Pastry Cream

• ½ Cup Whole Milk measure #1
• 1 Cup Whole Milk measure #2
• ½ Cup Granulated Sugar
• ½ Cup Mango Puree
• ½ Cup Cornstarch
• 1 Large Egg
• 4 Large Egg Yolks
• 4 Tablespoons Unsalted Butter cut into cubes

Mango Glaze

• 1 Cup Mango Puree
• 2 teaspoons Powdered Gelatin
• ½ Cup Cold Water

Instructions

 

Graham Cracker Crust

• Preheat oven to 350℉ (180℃)
• Melt butter in microwave or over stovetop.
  6 Tablespoons Unsalted Butter
• Place graham cracker crumbs, shredded coconut and granulated sugar in a medium-sized bowl. Stir to combine.
  2 Cups Crushed Graham Crackers, ⅓ Cup Granulated Sugar, ½ Cup Shredded Coconut
• Add melted butter to bowl and toss mixture until butter is evenly distributed.
• Firmly press the graham cracker mixture into the bottom and up the sides of the pan to form an even crust.
• Bake for 12 minutes. Cool completely before making the mango pastry cream.

Mango Pastry Cream

• Place cornstarch in a medium-sized bowl. Add milk and whisk until cornstarch is dissolved.
  ½ Cup Cornstarch, ½ Cup Whole Milk
• Add the egg and egg yolks to the cornstarch/milk mixture. Whisk lightly until combined.
  1 Large Egg, 4 Large Egg Yolks
• Combine remaining milk, mango puree and granulated sugar in a medium-sized saucepan. Heat over medium heat until the mixture reaches a low boil - stir often. Remove from heat.
  1 Cup Whole Milk, ½ Cup Granulated Sugar, ½ Cup Mango Puree
• Slowly pour 1 cup of the hot mixture into the egg mixture, whisking constantly. This step tempers the eggs—if you don’t whisk the whole time, the eggs might scramble.
• 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. Note: the mixture is thick enough when the cream forms ribbons and becomes difficult to whisk.
• Remove from heat. Add the butter and whisk until all the butter is melted.
  4 Tablespoons Unsalted Butter
• 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 - make after the mango tart filling has set)

• Sprinkle powdered gelatin over cold water. Allow the gelatin to set (approximately 5 minutes).
  2 teaspoons Powdered Gelatin, ½ Cup Cold Water
• 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.
  1 Cup Mango Puree
• Pour the mango glaze over the pastry cream in the tart shell. Place tart in refrigerator and allow to set completely (1 - 2 hours).

Video

Notes

If making your own graham cracker crumbs in a food processor, you will need approximately 16 graham crackers to make 2 cups of crumbs.

The pastry cream must be well thickened for this recipe to work. The mixture is thick enough when the cream forms ribbons and becomes difficult to whisk. At this point, immediately remove saucepan from heat.

Nutrition

Calories: 370kcalCarbohydrates: 45gProtein: 6gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 127mgSodium: 202mgPotassium: 192mgFiber: 2gSugar: 28gVitamin A: 948IUVitamin C: 14mgCalcium: 81mgIron: 1mg

Keyword mango cocout tart, mango tart

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