If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I love that you can use mango in both sweet and savory applications. I chose to highlight a dessert. The mango cream is adapted from the genius recipe for lemon cream from Tartine Bakery. I really love how creamy and thick the curd is and it works beautifully as a filling for tarts or cakes, it is truly genius. When I think of mango, tropical flavors come to mind, so I added coconut to the pastry dough, its filled with mango cream and topped with mango whipped cream. The mango cream stabilizes the whipped cream and gives a subtle mango flavor, it's not too sweet I just used a tbs of powdered sugar. I suggest serving with julienned fresh mango. NOTE: The pastry dough makes enough for 2 9 inch tarts you can freeze the remaining dough for later use.
Makes 9 inch tart or 12 tartlets
Coconut Pastry Dough
- 2 1/2 cups all purpose flour
- 1/4 cup sweetened flaked coconut(toasting it first would be delicious also)
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 8 ounces 2 sticks cold unsalted butter
- 3 egg yolks from large eggs
- 2 tablespoons heavy cream
- Pulse the flour, coconut, sugar and salt in food processor, add the butter and pulse until it resembles fine crumbs. Add the egg yolks and cream and pulse until it forms a cohesive dough. Dump onto work surface and form into two discs, wrap in plastic and refrigerate at least one hour. You can make this the night before and refrigerate overnight. When you are ready to assemble the tart remove dough from the refrigerator, preheat oven to 375 degrees. Press one dough disc into 9 inch tart pan or tartlet pans or you can roll the dough and place in pan or pans, prick bottom with fork. Put back in the refrigerator for 30 minutes you want the dough to be chilled before baking. Bake until golden brown approximately 25 minutes depending on your oven. Let cool before adding the filling.
Mango Cream and Whipped Cream
- 2 large ripe mango(Tommy Atkins) pureed or 3 ripe ataulfo mangoes.
- 3 tablespoons lime juice
- 1/2 cup sugar
- pinch of salt
- 3 egg yolks from large eggs
- 1 whole large egg
- 8 ounces cool (not cold) unsalted butter cut into tbs size pieces
- Whipped Cream
- 1/2 cup cold heavy cream
- 1/4 cup cold mango cream
- 1 tablespoon powdered sugar
- Set double boiler with a few inches of water to simmer on stovetop. Place all the ingredients in bowl and whisk to combine. Place over simmering water and bring to 170 degrees (this will take a while, took me about 20 minutes), if you don't have a thermometer the mixture will coat the back of a wooden spoon and when you swipe a line with your finger it will stay intact. It will be quite thick when done, remove from heat strain through a sieve and let it cool until it reaches 140 degrees, again if you don't have a thermometer it will be hot to the touch. Add to blender,and with motor running add the butter a tbs at a time making sure each tbs is incorporated before adding the next one. It will be very thick and creamy. Refrigerate at least 4 hours preferably overnight before using.
- Whip cream until it is thick and billowy, add the mango cream, powdered sugar and continue beating until thick and soft peaks form. Fill tart shell with mango cream and pipe on the mango whipped cream.
- This recipe was entered in the contest for Your Best Mangoes