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Assembling and Serving the Mango Tart with Meringue, Lime Granita, and Coriander

Mango Tart With/ Meringue & Lime Granita Recipe

This Mango Tart is a tropical delight, featuring a buttery crust filled with sweet mango and topped with airy meringue. Paired with a refreshing lime granita, it’s the perfect balance of creamy, tangy, and zesty flavors.
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Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 1 hour 20 minutes
Chill Time: 1 hour
Total Time: 2 hours 45 minutes
Calories: 382kcal
Author: Austin Carter
Servings: 0

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.

Nutrition

Calories: 382kcal | Carbohydrates: 48g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 139mg | Sodium: 95mg | Potassium: 121mg | Fiber: 1g | Sugar: 35g | Vitamin C: 10mg | Calcium: 35mg | Iron: 1.2mg