Reviews Add Rating & Review
Back to Mango-Key Lime Tart All Reviews for Mango-Key Lime Tart - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Mango-Key Lime Tart Recipe Summary prep: 30 mins total: 4 hrs Servings: 10
Ingredients Ingredient Checklist 10 graham crackers (each 3 by 5 inches), broken into pieces 2 tablespoons sugar 5 tablespoons unsalted butter, melted 3 cups diced mango (from 2 to 3 large peeled, pitted mangoes), plus more for serving 1 can (14 ounces) sweetened condensed milk 1/2 teaspoon finely grated Key-lime zest, plus 3 tablespoons juice (from about 4 Key limes) 4 large egg yolks 1/4 teaspoon coarse salt Lightly sweetened whipped cream, for serving
Gallery Mango-Key Lime Tart
Recipe Summary prep: 30 mins total: 4 hrs Servings: 10
Gallery
Mango-Key Lime Tart
Mango-Key Lime Tart
Mango-Key Lime Tart
Recipe Summary prep: 30 mins total: 4 hrs Servings: 10
Recipe Summary
prep: 30 mins total: 4 hrs
Servings: 10
prep: 30 mins
total: 4 hrs
prep:
30 mins
total:
4 hrs
Servings: 10
10
Ingredients
Ingredients
- 10 graham crackers (each 3 by 5 inches), broken into pieces 2 tablespoons sugar 5 tablespoons unsalted butter, melted 3 cups diced mango (from 2 to 3 large peeled, pitted mangoes), plus more for serving 1 can (14 ounces) sweetened condensed milk 1/2 teaspoon finely grated Key-lime zest, plus 3 tablespoons juice (from about 4 Key limes) 4 large egg yolks 1/4 teaspoon coarse salt Lightly sweetened whipped cream, for serving
Directions
Preheat oven to 350 degrees. Finely grind crackers with sugar in a food processor (you should have about 1 1/4 cups). Add butter and pulse until combined. Transfer mixture to a 9-inch tart pan with a removable bottom; press into bottom and up sides. Place pan on a baking sheet and bake until crust is fragrant and slightly darker, 10 to 12 minutes. Transfer to a wire rack; let cool completely.
Meanwhile, puree mangoes in food processor and strain through a coarse sieve. In a bowl, whisk together 1 1/4 cups strained mango puree, condensed milk, lime zest and juice, yolks, and salt. Pour into crust. Bake until filling is set around edges but still slightly loose in center, about 25 minutes.
Let tart cool on a wire rack 1 hour; then refrigerate until chilled, at least 2 hours and up to overnight. Serve, with whipped cream and diced mango on the side.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Mango-Key Lime Tart
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Mango-Key Lime Tart
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
