Mango tart topped with meringue and lime granita is my go-to dessert when I want to impress without breaking a sweat. The sweet, juicy mango filling meets the lightest, fluffiest meringue, and the tangy, refreshing lime granita adds the perfect kick.
It’s the ideal dessert to serve for a summer gathering or whenever you’re craving something that feels tropical and a little bit fancy.
What I love most about this recipe is how it balances textures: the buttery tart crust, the smooth, creamy mango layer, the crispy meringue, and the icy crunch of the lime granita. Each bite is a little explosion of flavors, leaving you refreshed and satisfied. And, it’s surprisingly easy to make!
If you’re looking for something equally delightful but savory, try making Navajo Fry Bread—it’s a warm, pillowy treat perfect for any meal. Or, for a sweet snack, Peanut Brittle never fails to satisfy with its crunchy, caramelized goodness.
This dessert is a bit of a crowd-pleaser in my kitchen, and I’ve found it’s also a great make-ahead option for busy evenings when I need to pull off something special. I’ve even swapped the lime granita for lemon on occasion, and it’s equally delicious!
Flavor Bomb Alert!
- Mangoes take the lead: I’ve experimented with mango tarts for years, and this version with the meringue and granita always gets rave reviews.
- It’s a fresh twist on an old classic: The granita adds an unexpected but refreshing touch that really elevates the whole dish.
- Perfect for warmer months: I usually make this when the weather turns warm and fresh mangoes are at their peak—such a great way to celebrate the season!
- Easy to make ahead: I’ve perfected the art of preparing the tart crust and mango filling in advance, leaving only the meringue and granita to be assembled right before serving.
- Endlessly customizable: I’ve switched up the citrus flavors in the granita for variety—each change gives it a new spin!
Mango Tart With/ Meringue & Lime Granita Recipe
Equipment
- Tart pan
- Mixing Bowls
- Whisk
- Hand
- Rolling Pin
- Baking weights
Ingredients
For the Tart Shell:
- 1/4 cup almond meal flour
- 1 1/4 cups all-purpose flour
- 1/2 cup confectioners’ sugar
- a Pinch salt
- 10 tablespoons soft butter
- 1 large egg yolk
For the Mango Curd:
- 1 1/4 cups canned mango puree Alphonso or Kesar – unsweetened if you can find it
- 1/4 cup lime juice
- 1/3 cup sugar 1/2 cup if you find unsweetened mango
- A Pinch salt
- 6 egg yolks
- 4 tablespoons unsalted butter
For the Meringue:
- 3 ounces of egg whites
- 1/2 cup confectioners’ sugar
- 1/3 cup granulated sugar
- 1/2 tablespoon plus 1 teaspoon of cornstarch
For the Lime Granita:
- 1 cup water
- 1/2 cup sugar
- 1/2 cup lime juice
- 1 tablespoon coriander seeds toasted and roughly chopped
Instructions
- Prepare Lime Granita: Boil water and sugar until dissolved, cool, then stir in lime juice. Freeze in a baking dish, stirring every 45 minutes until frozen (about 3 hours).
- Make Meringue: Beat egg whites until foamy, then gradually add sugars and cornstarch. Beat to stiff peaks, spread on a parchment-lined sheet, and bake at 200°F for 60-70 minutes until crisp.
- Prepare Tart Crust: Cream butter and sugar, mix in egg yolk, then add flour and salt until dough forms. Press into a tart pan or chill as a disk for at least an hour.
- Bake Tart Shell: Blind bake the shell with foil and weights at 350°F for 20-25 minutes, then remove weights and bake until golden on the bottom.
- Cook Mango Curd: Heat mango, lime juice, sugar, salt, and yolks over a double boiler, stirring until thickened. Add butter, stir, and strain the curd.
- Bake Tart: Pour the mango curd into the tart shell and bake at 325°F for 15-20 minutes until set. Cool, then refrigerate.
- Assemble and Serve: Top the tart with meringue pieces, lime granita, and a sprinkle of cracked coriander before serving.
