Mango and key lime work together in this Mango Key Lime Tart, to create a sweet and sour, custard-like filling that sits atop a buttery graham cracker crust. The perfect dessert for summer BBQ’s, potlucks, and get-togethers.
Follow along with the video!
Remember that surplus of fruits I was talking about? The one that led to my Strawberry & Avocado Summer Fruit Salad? Well, I had even more mangoes to use up. I LOVE juicy mangoes and I can eat them as-is, but I wanted challenge myself a little bit and make a mango dessert that didn’t include berries, for a change :)
After some research, I came up with this Mango Key Lime Tart. I love to make tarts because they give a touch of elegance and you’re pretty much guaranteed a lovely border. I can save the process of making a traditional pie crust for the fall and holidays :D For spring and summer, tarts are the way to go!
The mangoes add a wonderful sweetness to the conventional key lime pie filling recipe. The two work together seamlessly to create a tart and refreshing dessert, perfect for your summer BBQ’s, potlucks, and get-togethers. Or, just because you have a surplus of mangoes like I did.
You begin by making a traditional graham cracker crust. With three ingredients – graham crackers, butter, and sugar, the crust couldn’t get any easier. In retrospect, I think a touch of ginger would have enhanced it a little more. Anyway, press the crust into the tart pan using either your palm or the bottom of a glass dish. You want to apply as much pressure as you can so that the crumbs become tight and compact. This will ensure the crust will withstand the slicing process.
Then, puree the mangoes and push it through a sieve to get rid of the pulp. Don’t skip this step!
Make the Mango Key Lime filling and pour it into the crust.
See how smooth the filling is? That’s because we got rid of the pulp!
Into the oven it goes! After cooling and chilling, remove the tart’s border. An easy trick is to place the pan on top of a tall can or container and the border will just fall off. If not, you can gently tap the top of the border’s edge to help it along.
Decorate with whipped cream and dessert is served!
This Mango Key Lime Tart is light and refreshing and so perfect for these rapidly approaching hot nights. The tart makes for the perfect end to any meal and doesn’t leave you feeling heavy or guilty :D
- 10 honey graham crackers (20 squares), broken into pieces
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
- 3 cups fresh mango, peeled and diced (about 2 mangoes)
- 1 - 14 ounce can of sweetened condensed milk
- ½ teaspoon Key lime zest
- 3 tablespoons Key lime juice, from about 6 Key limes
- 4 large egg yolks
- ¼ teaspoon salt
- 1 cup heavy cream
- 1 tablespoon confectioners’ sugar
- 1 teaspoon vanilla extract
Preheat the oven to 350°F and place a 9-inch tart pan with a removable bottom onto a baking sheet.
In a food processor, pulse together the graham crackers and sugar. While pulsing, drizzle in the butter and continue pulsing until the crumbs are moistened.
Transfer into the tart pan and use the palms of your hand or the bottom of a glass to press the crumbs against the bottom and sides of the pan. Apply high pressure to create a tight and compact crumb.
Bake for 10-12 minutes, until the crust darkens to a golden brown. Leave the tart on the baking sheet and place on a cooling rack to cool completely.
In the now empty food processor, pulse the diced mango to create a puree. Place a coarse sieve over a large bowl and strain the mango puree through. To the strained mango puree, whisk in the condensed milk, zest, key lime juice, yolks, and salt.
Pour the mango filling into the cooled crust and bake for 25-28 minutes, until the edge is set and the center is slightly loose when gently shaken.
Cool on a cooling rack for 1 hour. Transfer to the refrigerator and chill for 2 hours or overnight. Remove from pan and transfer onto a serving platter. Serve with whipped cream topping (recipe below).
In the bowl of a stand mixer fitted with the whisk attachment, whisk together all the ingredients, beginning at medium speed, then gradually increasing to high speed, until stiff peaks form.