Mango and key lime work together in this Mango Key Lime Tart, to create a sweet and sour, custard-like filling that sits atop a buttery graham cracker crust. The perfect dessert for summer BBQ’s, potlucks, and get-togethers.
Follow along with the video!
Remember that surplus of fruits I was talking about? The one that led to my Strawberry & Avocado Summer Fruit Salad? Well, I had even more mangoes to use up. I LOVE juicy mangoes and I can eat them as-is, but I wanted challenge myself a little bit and make a mango dessert that didn’t include berries, for a change :)
After some research, I came up with this Mango Key Lime Tart. I love to make tarts because they give a touch of elegance and you’re pretty much guaranteed a lovely border. I can save the process of making a traditional pie crust for the fall and holidays :D For spring and summer, tarts are the way to go!
The mangoes add a wonderful sweetness to the conventional key lime pie filling recipe. The two work together seamlessly to create a tart and refreshing dessert, perfect for your summer BBQ’s, potlucks, and get-togethers. Or, just because you have a surplus of mangoes like I did.
You begin by making a traditional graham cracker crust. With three ingredients – graham crackers, butter, and sugar, the crust couldn’t get any easier. In retrospect, I think a touch of ginger would have enhanced it a little more. Anyway, press the crust into the tart pan using either your palm or the bottom of a glass dish. You want to apply as much pressure as you can so that the crumbs become tight and compact. This will ensure the crust will withstand the slicing process.
Then, puree the mangoes and push it through a sieve to get rid of the pulp. Don’t skip this step!
Make the Mango Key Lime filling and pour it into the crust.
See how smooth the filling is? That’s because we got rid of the pulp!
Into the oven it goes! After cooling and chilling, remove the tart’s border. An easy trick is to place the pan on top of a tall can or container and the border will just fall off. If not, you can gently tap the top of the border’s edge to help it along.
Decorate with whipped cream and dessert is served!
This Mango Key Lime Tart is light and refreshing and so perfect for these rapidly approaching hot nights. The tart makes for the perfect end to any meal and doesn’t leave you feeling heavy or guilty :D
Mango Key Lime Tart
Ingredients
Tart
- 10 honey graham crackers (20 squares), broken into pieces
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
- 3 cups fresh mango, peeled and diced (about 2 mangoes)
- 1 - 14 ounce can of sweetened condensed milk
- ½ teaspoon Key lime zest
- 3 tablespoons Key lime juice, from about 6 Key limes
- 4 large egg yolks
- ¼ teaspoon salt
Whipped Cream Topping
- 1 cup heavy cream
- 1 tablespoon confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
Tart
- Preheat the oven to 350°F and place a 9-inch tart pan with a removable bottom onto a baking sheet.
- In a food processor, pulse together the graham crackers and sugar. While pulsing, drizzle in the butter and continue pulsing until the crumbs are moistened.
- Transfer into the tart pan and use the palms of your hand or the bottom of a glass to press the crumbs against the bottom and sides of the pan. Apply high pressure to create a tight and compact crumb.
- Bake for 10-12 minutes, until the crust darkens to a golden brown. Leave the tart on the baking sheet and place on a cooling rack to cool completely.
- In the now empty food processor, pulse the diced mango to create a puree. Place a coarse sieve over a large bowl and strain the mango puree through. To the strained mango puree, whisk in the condensed milk, zest, key lime juice, yolks, and salt.
- Pour the mango filling into the cooled crust and bake for 25-28 minutes, until the edge is set and the center is slightly loose when gently shaken.
- Cool on a cooling rack for 1 hour. Transfer to the refrigerator and chill for 2 hours or overnight. Remove from pan and transfer onto a serving platter. Serve with whipped cream topping (recipe below).
Whipped Cream Topping
- In the bowl of a stand mixer fitted with the whisk attachment, whisk together all the ingredients, beginning at medium speed, then gradually increasing to high speed, until stiff peaks form.
I am nearly drooling over my keyboard…mango and key lime together in one tart?! That sounds like heaven on plate. Beautiful photos!
Thank you! Mango and key lime are yet another match made in heaven :D Such a perfect dessert for summer!
how long can this tart stay fresh? I want to try making it ahead of time for an event I’m having. Can it last in the refrigerator for 3-4 days or should/can I freeze it?
I think it would be best to make the crust 2-3 days in advance and then make, bake, and chill the filling the night before you’re going to serve it. If you’re really compelled to make the entire tart ahead of time, I would store it in the refrigerate for no more than 2 days. I’ve never stored it in the freezer, but I wouldn’t recommend it because the texture of the filling may get compromised. Let me know how you like it :)
Just tried this recipe, was very hopeful and excited for an easy dessert. It was very easy to follow and everything came out great, but I felt like the cream filling was missing something. The lime and mango flavor were very subtle and the filling was not very sweet. I did use bottled lime juice plus the zest, but added more just in case. I would like to make again and add sugar and more mango and lime next time. For the crust, I used shortbread cookies and added coconut. It was delicious! (I’m personally not a fan of graham crackers, but I’m sure they would have been delicious!) Definitely want to make again with some tweaks.
So glad you enjoyed the tart! It’s one of our favorites :) For a stronger key lime and mango flavor, make sure to use fresh key lime juice and ripe mangoes. The filling should definitely not be lacking any flavor. Love that you used a shortbread and coconut crust – sounds divine!
JUST made this with two large mangoes and the flavor was great! Ate some of it after 4 hours of being chilled in the refrigerator, and then some more the next day. Waiting overnight made a big difference, strongly recommend making this one day in advance!
I agree! It tastes better with age :) So glad you enjoyed it!
If you use malika or carrie mangos their is no straining, as these varieties are fiberless , and super sweet, so lucky I’ve got both in the back yard. and I used condensed coconut milk which made it dairy free, and gf graham crumbs
How many cups of mango puree does it make? I want to make it for Thanksgiving but will be buying the purée instead.
I’ve only ever made it with fresh mangoes, but I would start with 1.5 cups of puree and increase as needed to fill the shell. I’d love to know how it turns out for your Thanksgiving table :)