Mango And Lime Tart BrÛlÉe Recipes

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MANGO-KEY LIME TART



Mango-Key Lime Tart image

Fresh lime zest and juice are best for this tart. If you can't get Key limes (sometimes called West Indian or Mexican limes), use regular (Persian) limes, or even lemons!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h

Number Of Ingredients 9

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

Steps:

  • 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.

MANGO TART WITH TEQUILA-LIME GLAZE



Mango Tart with Tequila-Lime Glaze image

Provided by Valerie Bertinelli

Categories     dessert

Time 4h10m

Yield 6 to 8 servings

Number Of Ingredients 18

1 cup all-purpose flour
1 tablespoon plus 2 teaspoons granulated sugar
1/4 teaspoon kosher salt
1 stick (8 tablespoons) cold unsalted butter, cubed
1 tablespoon lime zest (from 2 to 3 limes)
2 large egg yolks
Nonstick cooking spray, for spraying the tart pan
8 ounces cubed ripe mango
1/4 cup lime juice (from 3 to 4 limes)
4 teaspoons unflavored gelatin (2 packets)
One 13.5-ounce can coconut milk (about 1 3/4 cups)
3/4 cup granulated sugar
1/4 teaspoon kosher salt
1/2 cup heavy cream
1 ripe mango
1/2 cup confectioners' sugar
1 tablespoon tequila blanco
Zest of 1 lime plus 1 tablespoon lime juice

Steps:

  • For the lime shortbread crust: Position an oven rack in the top third of the oven. Preheat the oven to 375 degrees F.
  • Add the flour, granulated sugar and salt to a food processor and pulse 2 to 3 times to combine. Add the cold butter cubes and pulse until the butter breaks down into small, uniform-size pieces, about the size of small pebbles. Add the lime zest and egg yolks and process a few more seconds or until the mixture looks like wet sand; the dough will not come together into a ball.
  • Spray a 9-inch nonstick tart pan lightly with cooking spray, making sure to spray the sides of the pan as well as the bottom. Pour the dough into the tart pan and spread evenly. Using your hands, press the dough into the bottom and up the sides of the pan. To prevent any dough from falling out of the pan, place your left thumb over the top of the pan along the crust and press the dough up the sides with your right pointer finger. This way, you will tightly pack the dough along the sides with your pointer finger and stop it at the top of the pan with your left thumb. Continue to press the dough into the pan and along the sides until it is tightly packed and evenly distributed. Poke the bottom of the crust with a fork all over and then place the tart pan on a baking sheet.
  • Bake until the sides of the crust are a deep golden brown and the crust bottom is light golden brown on top, about 25 minutes. Let cool completely.
  • For the mango filling: Add the mango and lime juice to a blender and puree on high speed for 1 minute until completely smooth. Hold in the blender.
  • In a small bowl, mix together the gelatin and 1/2 cup of the coconut milk. Let stand 5 minutes. As the gelatin rehydrates, the coconut milk will begin to look curdled; don't worry--it isn't.
  • Set a medium saucepan over medium heat and add the granulated sugar, salt and remaining coconut milk (about 1 1/4 cups). Stir the mixture together and bring to a simmer. Continue to simmer until the sugar melts completely; the coconut milk will become opaque. Remove from the heat and immediately whisk in the gelatin mixture. until completely melted. Strain the mango mixture into the coconut milk mixture and whisk again to combine. Let the mixture cool to room temperature, about 20 minutes.
  • Using a hand mixer, whip the heavy cream until soft peaks form. Fold the whipped cream into the mango filling and then pour the entire filling into the cooled tart crust; the filling will come to the very top of the crust. Refrigerate for 2 hours to set the filling completely. You can make the tart up to this point 1 day in advance.
  • For the tequila-lime glaze: Line a baking sheet with a cooling rack. Cut the 2 larger sides of the mango off of the pit, followed by the 2 smaller sides. Peel the 4 pieces of mango, then cut them into 1/4-inch half-moon slices.
  • In a small bowl, whisk together the confectioner' sugar, tequila and lime juice. Dip each slice of mango into the glaze and coat completely. Let drip dry over the bowl for a few seconds, then lay the mango pieces on the cooling rack for at least 15 minutes for the glaze to set.
  • When ready to serve, remove the tart from the tart pan and place on a cake stand. Lay the mango slices in a circle around the tart, setting aside the smallest slice for later; the mango slices will meet in the center of the tart and then fan out overlapping each other around the tart. Roll the reserved mango slice into a rosette and place in the center of the tart. Garnish with the lime zest and serve immediately.

MANGO BRULEE WITH LIME



Mango Brulee with Lime image

This fruit dessert has a caramelized topping like that of classic creme brulee -- no kitchen torch required.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 20m

Number Of Ingredients 3

1/4 cup turbinado sugar
2 mangoes, halved and pitted
1 lime, cut into wedges

Steps:

  • Heat broiler to high with rack 6 inches from heat source. Scatter 1 tablespoon sugar evenly over cut side of each mango half. Immediately broil on a foil-lined rimmed baking sheet until mangoes are softened and sugar is hardened and golden brown, 5 to 7 minutes. Serve warm with lime wedges.

MANGO LIME TART



Mango Lime Tart image

Mango Lime Tart from Pati's Mexican Table, Season 7, Episode 5 "Mexican Wine Country"

Provided by Pati Jinich

Categories     Dessert

Time 40m

Number Of Ingredients 10

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
3 egg yolks
1 14-ounce can sweetened condensed milk
1 cup heavy cream (divided)
1/4 cup cream of coconut

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • 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 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 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 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.

MANGO BRULEE



Mango Brulee image

Eating Well newsletter, April 2007. A nice finish to a summer meal or a delicious breakfast! You can use pineapples, grapefruit, papaya, or even melon slices.

Provided by Manami

Categories     Dessert

Time 15m

Yield 2 mangoes, 4 serving(s)

Number Of Ingredients 4

2 mangoes
4 teaspoons brown sugar
4 teaspoons rum or 4 teaspoons orange juice
1 lime, cut into wedges

Steps:

  • Preheat broiler.
  • Place one mango on a cutting board with the narrow side facing you.
  • With a sharp knife, slice off one side, sliding the knife along the flat seed.
  • Repeat on the other side of the mango.
  • With a paring knife, make crisscross cuts through the flesh, cutting up to but not through the skin.
  • Repeat with the second mango.
  • Sprinkle 1 teaspoon brown sugar over each mango half, then drizzle each one with 1 teaspoon rum (or orange juice).
  • Set mango halves on a broiler pan or baking sheet.
  • Broil until tops are light golden, 5 to 7 minutes.
  • Serve with lime wedges.

MANGO KEY LIME PIE



Mango Key Lime Pie image

From the Florida Keys to our local newspaper a couple years back. The recipe was submitted by Chef Cox of the Old Calypso House.

Provided by Judith N.

Categories     Pie

Time 32m

Yield 1 10 inch pie

Number Of Ingredients 10

2 cups graham cracker crumbs
1/3 cup confectioners' sugar
1/2 teaspoon cinnamon
6 tablespoons butter, melted and cooled
1/3 cup mango, pureed
6 egg yolks
1/2 up key lime juice
2 (14 ounce) cans sweetened condensed milk
1/2 cup mango, diced
3 cups whipped cream

Steps:

  • Preheat oven to 350 degree.
  • Make crust: in large bowl, combine cracker crumbs, sugar, cinnamon and butter; mix well. Press mix into a 10-inch pie pan, sides and bottom. Set aside.
  • Make filling: in a food processor (or blender) process mango until pureed. Add egg yolks, lime juice and the two cans of milk. Mix, combining well. Fold in the diced mango using a rubber spatula to keep the mango intact.
  • Pour mixture into crust and bake for 20 to 25 minutes. Remove and cool pie completely. Keep refrigerated until shortly before serving. Top with fresh whipped cream.

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