mango key lime tart recipe
Recipe type: Dessert
While this is a solid recipe for a custardy tart, it was more lime than mango flavored. I'd pull back on the zest and cut to 2 tablespoons of key lime juice next time, to see if the mango flavor is stronger.
  • 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
  • ½ teaspoon finely grated Key-lime zest, plus 3 tablespoons juice -- see note above
  • 4 large egg yolks
  • ¼ teaspoon coarse salt
  • Lightly sweetened whipped cream, for serving
  1. Preheat oven to 350 deg F.
  2. Finely grind crackers with sugar in a food processor. This will equal about 1¼ cups. Add butter and pulse to combined.
  3. Transfer mixture to a 9-in tart pan with a removable bottom and press into bottom and up sides. Press up sides about an inch or less..
  4. Place pan on a baking sheet and bake until crust smells good, about 10 to 12 minutes. Transfer to a wire rack to cool completely.
  5. While shell is baking and cooling, puree mangoes in food processor and strain through a coarse sieve. If you have a Vitamix, the straining part is probably unnecessary. I did it this way, and felt the puree was smooth enough without straining.
  6. In a medium bowl, whisk together 1¼ cups mango puree, condensed milk, lime zest (if using) and juice, yolks, and salt.
  7. Pour mixture into crust. Bake until filling is set around edges but still slightly loose in center, about 25 minutes.
  8. Let tart cool on a wire rack 1 hour. Refrigerate until chilled, at least 2 hours and up to overnight.
  9. Serve with whipped cream and diced mango on the side.
Recipe by story of a kitchen at