Mango Lime Tart
Imagine key lime pie but with mango – what could be better?! The sweet and tart flavor of the mango gets an even more irresistible tang from fresh-squeezed lime juice. A hit of condensed milk sweetens it up and makes it soft and smooth, and the addition of Eggland’s Best egg yolks makes it creamier. The cool, soft mango filling with the crumbly Maria cookie crumb crust and tropical coconut whipped cream make for a truly delightful bite. It’s a bright, sunny dessert that feels right at home on a Mother’s Day table, adding a sweet finish to any celebration.
Ingredients
3 Eggland’s Best eggs, large (egg yolks only will be used)
6 ounces Maria Cookies, ground to a fine crumb, about 2 cups cookie crumbs
8 tablespoons unsalted butter, melted
1/2 cup granulated sugar divided
1/2 teaspoon kosher or sea salt
1 large ripe mango peeled, cored and cut into chunks (about 1-1½ cups)
1/3 cup freshly squeezed lime juice
1 14-ounce can sweetened condensed milk
1 cup heavy cream divided
1/4 cup cream of coconut
Preparation
- Preheat the oven to 350°F.
- In the bowl of a food processor, or in a medium mixing bowl, pulse or stir together the cookie crumbs, butter, 1/4 cup of the sugar, and salt until completely combined. Press the mixture into a 9” tart pan so that it covers the bottom and the sides completely. Place on a baking sheet and bake for 10 minutes. Remove from the oven and baking sheet and cool on a rack until ready to use.
- Add the mango chunks and lime juice to a blender and puree until very smooth. Add the egg yolks from the Eggland’s Best eggs and the remaining 1/4 cup sugar and pulse a few times to combine. With blender running, steadily stream in the sweetened condensed milk until all is combined. Pour the mixture into the cooled tart shell and bake for 20 to 25 minutes, or until the center is set. Allow to come to room temperature on a rack, then chill in the refrigerator for at least 1 hour before serving.
- While the tart is chilling, in a small bowl, whisk the cream of coconut with 2 tablespoons of the heavy cream until the cream of coconut is dissolved. Add the coconut mixture and the remaining heavy cream to the bowl of a stand mixer, set with the whisk attachment. Whip until soft peaks form. Chill until ready to serve.
- When ready to serve, remove the tart from the pan and top with the coconut whipped cream. Slice and serve.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 slice (195g) |
|---|---|
| Calories | 650 |
| Fat | 29g |
| Saturated Fat | 19g |
| Cholesterol | 145mg |
| Sodium | 310mg |
| Carbohydrates | 85g |
| Dietary Fiber | 1g |
| Protein | 8g |
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