Barth Bakery
- May 26, 2019
- 3 min read

Mango Coconut Lime Tart

Updated: Oct 2, 2021

Mango and lime work together in this tart to create a sweet and tangy, custard-like filling that sits atop a buttery graham cracker crust. This luscious, creamy dessert has sweetened coconut mixed into the graham crackers creating a sweet, toasty crust. Mango adds a wonderful sweetness to the traditional key lime pie filling to create an elegant dessert that’s tart and refreshing, while the coconut whipped cream adds a heavenly tropical touch creating a perfect balance of flavors. This tart is the perfect ending to any casual summer cookout that doesn’t leave you feeling guilty.

Graham Cracker Crust for Mango Coconut Lime Tart

Mango Lime Filling for Mango Coconut Lime Tart

Mango Coconut Lime Tart with Coconut Whipped Cream Topping

Ingredients

Coconut Graham Cracker Crust

10 honey graham crackers (20 squares), broken into pieces
1 Tbsp granulated sugar
¼ tsp salt
½ cup sweetened shredded coconut
6 Tbsp coconut oil, melted

Mango Lime Tart

3½ cups fresh mango; peeled, pitted, and diced (about 2 mangoes)
1 (14 oz) can sweetened condensed milk
1 tsp lime zest
4½ Tbsp fresh lime juice
4 large egg yolks
¼ tsp salt

Coconut Whipped Cream Topping

1 cup heavy whipping cream
¼ cup cream of coconut

Directions

Coconut Graham Cracker Crust

Preheat oven to 350°F. Place a 10-inch tart pan with a removable bottom onto a baking sheet.
In a food processor, pulse together the graham crackers, sugar, and salt. (You want 1¼ cups total of graham cracker crumbs.) Stir in the shredded coconut and coconut oil until the crumbs are evenly moistened.
Transfer the crumbs into the tart pan and press against the bottom and up the sides of the pan to create a tight and compact crust.
Bake for 10-12 minutes, until the crust is set and light golden brown. Leave the tart on the baking sheet and place on a wire rack to cool completely.

Mango Lime Tart

In a food processor, pulse the diced mango to create a smooth puree.
To the mango puree, whisk in the condensed milk, lime zest, lime juice, egg 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 wire rack for 1 hour. Then transfer to the refrigerator and chill for 2 hours or overnight.

Coconut Whipped Cream Topping

While the tart is chilling, in a small bowl, use an electric handheld mixer to beat the heavy cream and cream of coconut until soft peaks form. Chill until ready to serve.
When ready to serve, remove the tart from the pan, transfer to a serving platter, and top with the coconut whipped cream. Slice, serve, and enjoy!