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Mango-Coconut Freeform Tart

Mango-Coconut Freeform Tart

By Rose HattabaughOctober 13, 2020

  • Makes
    6 servings
  • Cook Time
    45 minutes
  • Active time plus cooling
    25 minutes active

Make sure to use coconut cream—not cream of coconut, which is sweetened (and typically used in cocktails)—for this tropical dessert. Coconut, lime or pineapple ice cream or sorbet would be a perfect pairing with this tart.

Ingredients
  • 1

    sheet frozen puff pastry, thawed and rolled into a 10-by-14-inch rectangle

  • ¼

    cup coconut cream

  • 3

    tablespoons (40 grams) packed brown sugar

  • 2

    teaspoons grated lime zest, plus ½ lime

  • ¼

    teaspoon kosher salt

  • 2

    small or 1 large ripe mango, peeled, pitted and thinly sliced

  • Wide-flake coconut OR shredded unsweetened coconut, to serve

  • Optional garnish: Chopped fresh mint

Heat the oven to 425°F with a rack in the upper-middle position. Line a rimmed baking sheet with kitchen parchment; place the pastry on top. In a small bowl, mix the coconut cream, sugar, lime zest and salt. Using a paring knife, score a 1-inch frame around the edge of the pastry, then poke holes in the pastry with a fork, avoiding the border. Spread the coconut mixture inside the border, then shingle the mango slices on top. Bake until the pastry is golden, 20 to 25 minutes. Squeeze the lime half over the mango, then sprinkle with coconut. Serve warm or at room temperature.

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