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mango tart recipe with coconut graham cracker crust

Mango Cream Tart Recipe

Mango Tart recipe that combines the tanginess of sweetened mango cream with a crunchy coconut graham cracker crust.
5 from 29 votes
Prep Time 45 minutes
Cook Time 12 minutes
Resting Time 4 hours
Total Time 4 hours 57 minutes
Course Dessert
Cuisine American
Servings 10
Calories 370 kcal

Equipment

  • Tart Pan with removeable bottom 9" or 10"
  • Heavy-bottomed saucepan
  • Bowls, measuring cups and spoons
  • Hand whisk

Ingredients
 
 

Graham Cracker Crust

  • 2 Cups Crushed Graham Crackers
  • 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

Mango Glaze

Instructions
 

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 mixture until butter is evenly distributed.
  • Gently press graham cracker mixture on the bottom and sides of the pan.
  • Bake crust 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. 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.
  • 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).

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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