MANGO-KEY LIME TART
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
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 KEY LIME PIE RECIPE - (4/5)
Provided by marinad
Number Of Ingredients 9
Steps:
- Preheat oven to 350. In a nine-inch pie pan, stir together the graham-cracker crumbs, sugar and coconut. Drizzle with the melted butter and stir with a fork to combine. Press the mixture firmly along the bottom and sides of the pan to form a crust. Place in the oven and bake for 10 minutes. Place on cooling rack. Mix mango puree, lime juice, condensed milk and egg yolks until smooth. Pour the filling into the baked pie crust and bake for 15 minutes. The filling wil still be a little bit wiggly in the middle but it will set as the pie is chilling. Place on wire rack until cool enough to put in the fridge. Chill at least eight hours. When you are ready to serve the pie, whip the cream with the vanilla extract and add icing sugar to taste. Top each slice with a dollop of whipped cream.
KEY LIME TART
Equal parts creamy and tart, this spin on the classic Key lime pie works just as well with traditional limes as it does with the smaller, sweeter variety.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Process graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form; add butter. Process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom; pat into bottom and up sides. Place pan on a baking sheet, and bake until crust is fragrant and slightly colored, about 10 minutes.
- Meanwhile, in a medium bowl, combine condensed milk, lime juice, egg yolks, remaining 1/2 cup sugar, and salt; whisk until smooth. Pour mixture into crust (warm or cool is fine), leaving 1/8 inch at the top; return to oven. Bake until filling is set around edge but still slightly loose in center, 20 to 25 minutes.
- Cool completely at room temperature; then refrigerate until chilled, at least 2 hours. Serve, garnished with zest, if desired.
MANGO TART RECIPE BY TASTY
Here's what you need: egg, butter, sugar, flour, mangoes, cream cheese, greek yogurt, orange zest, sugar, orange juice, vanilla extract
Provided by Nathan Ng
Categories Desserts
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375˚F (190˚C).
- In a large bowl, beat the egg.
- Add the butter and sugar, and mix.
- Add the flour and mix until combined. The dough will be crumbly in your hand.
- Transfer the crust mixture into a greased 8-inch (20 cm) tart pan one handful at a time, pressing it down to create an even, thin layer over the entire pan, about ¼ inch (6 mm).
- NOTE: Freeze and save remaining pie crust crumble for later.
- Prick the crust with a fork to prevent it from puffing up in the oven.
- Bake the crust for 30-40 minutes, or until golden brown.
- On a cutting board, cut a half inch (1 cm) off the bottom and top off the mango to give it a flat base. Standing it upright, make exterior slices from the top to bottom to take the skin off.
- Remove the meat from the sides and thinly slice.
- In a medium bowl, combine the cream cheese, Greek yogurt, orange zest, sugar, orange juice, and vanilla extract. Mix thoroughly.
- Transfer the yogurt mixture to the cooled tart crust.
- Starting from the outer edge, place mango slices in a circular pattern, making full rotations all the way to the center.
- Chill the fruit tart for at least an hour.
- Enjoy!
Nutrition Facts : Calories 798 calories, Carbohydrate 120 grams, Fat 30 grams, Fiber 4 grams, Protein 13 grams, Sugar 64 grams
CREAMY MANGO KEY LIME PIE
I love Key lime pies and I also love mangos, so I thought why not combine the two? This pie ended up being so good and refreshing. It's not too tart and the flavors really balance each other out.
Provided by Leah Stacey
Categories Pies
Time 10m
Number Of Ingredients 7
Steps:
- 1. Sliced and cut mango into chunks. Place in a food processor or blender and puree till smooth.
- 2. In a medium bowl combine the condensed milk, key lime juice (if you like a bit more tang then add the 2/3 cup of juice if you like it more mild then just use 1/2 cup), mango puree, and cool whip till blended. You can use a whisk or hand held beaters on low.
- 3. Pour the mixture into a 9 inch shortbread or graham cracker crust. Cover and refrigerate for at least 4 hours. When ready to serve sprinkle the lime zest on top and garnish with some whipped cream and a thin lime slice.
MANGO KEY LIME PIE
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
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.
MANGO KEY-LIME PIE WITH COCONUT MERINGUE
Steps:
- Brown Sugar Crust Preparation:
- Preheat oven to 350 degrees F.
- Grease 9-inch pie pan or springform pan. Combine flour, brown sugar and salt. With a pastry blender or fork, cut in butter until mix is crumbly. Press dough firmly into bottom and sides of pan. Bake for 20 minutes or until golden brown. Set aside.
- Mango Key Lime Filling Preparation:
- Using an electric mixer, combine egg yolks, condensed milk and cornstarch. Slowly add in lime juice, then mango puree and lime zest. Continue to mix until blended (just a few seconds). Pour the mixture into the prepared pie shell and bake at 350 degrees F for 12 minutes or until filling is set. Remove from oven and cool for 15 minutes. Do not turn oven off.
- Coconut Meringue Preparation:
- Beat egg whites until light and frothy. Add cream of tartar and continue beating until the whites form stiff peaks. Gradually beat in sugar, then coconut cream and coconut flavor and mix for several more seconds. Carefully spoon meringue onto warm pie. Return pie to oven to brown meringue (about 6 to 7 minutes). Remove pie from oven and refrigerate until chilled. Can garnish pie with toasted coconut.
KEY LIME CHEESECAKE WITH MANGO RIBBONS
Categories Cake Fruit Dessert Bake Wedding Cream Cheese Lime Mango Chill Shavuot Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 19
Steps:
- Make crust:
- Preheat oven to 350°F and butter bottom and side of springform pan.
- Stir together crumbs, sugar, and butter in a bowl with a fork until combined well, then press evenly onto bottom and one-third up side of pan. Bake crust in middle of oven 8 minutes and cool in pan on a rack.
- Make filling:
- Reduce oven temperature to 325°F.
- Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add lime juice, sour cream, and vanilla and beat until smooth. Mix in flour and salt at low speed, scraping down side as needed, until just incorporated, then add eggs all at once and mix just until incorporated.
- Pour filling into crust and set springform pan in a shallow baking pan. Bake cake in middle of oven until set in center, 1 hour to 1 hour and 10 minutes. Cool completely in springform pan on rack. (Cake will continue to set as it cools.)
- Run a thin knife around edge of cake and remove side of pan. If desired, transfer cake with a large metal spatula to a serving plate.
- Make topping:
- Peel mangoes and, leaving fruit whole, slice very thinly lengthwise (slightly less than 1/8 inch thick) with mandoline (use caution - peeled mango is slippery). Halve wide slices lengthwise. Gently toss mango slices with lime juice.
- Beat cream with sugar in a bowl with electric mixer until it just holds stiff peaks, then spread over top of cheesecake. Bending and curling mango slices, arrange them decoratively over cream.
- Available via Manhattan Key Lime Juice (212-696-5378).
MARK'S MANGO KEY LIME PIE
An utterly yummy sounding version of Key Lime Pie. From "Key Lime Desserts" by Joyce LaFray.
Provided by Jostlori
Categories Pie
Time 32m
Yield 1 9 inch pie
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Place the graham cracker crumbs, flouor, sugar and butter in a bowl and mix until well blended. Pat into a 9 inch pie plate.
- In a large bowl, mix the key lime juice and mango puree. Add the condensed milk and egg yolks. Mix until well blended.
- Pour into the crust and bake for 7-10 minutes.
- Place the egg whites and sugar in a stainless steel mixing bowl. Place the bowl over a pan of warm water and stir until the sugar is dissolved. The whites will be slightly warm.
- Remove the bowl from over the pan of water and beat the whites until stiff peaks form.
- Spread over the top of the pie and place under broiler until golden brown.
Nutrition Facts : Calories 5640, Fat 210.1, SaturatedFat 114.4, Cholesterol 1510, Sodium 3173.5, Carbohydrate 857.3, Fiber 12.7, Sugar 727.8, Protein 112.7
More about "mango key lime tart recipes"
MANGO LIME TART - PATI JINICH
From patijinich.com
4.4/5 (8)Category DessertCuisine American, MexicanTotal Time 40 mins
- 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.
MANGO KEY LIME PIE - FLOUR ON MY FACE
From flouronmyface.com
Ratings 4Total Time 13 hrs 10 minsCategory DessertCalories 918 per serving
- In a medium bowl beat the sweetened condensed milk and key lime juice together until thickened.
- Add the whipping cream to the bowl and beat for 3 to 4 minutes on high until very thick. The longer you beat it the thicker it will become.
MANGO KEY LIME TART - THE PKP WAY
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4.2/5 (4)Total Time 1 hrCategory DessertCalories 3198 per serving
- Preheat the oven to 350°F and place a 9-inch tart pan with a removable bottom onto a baking sheet.
- 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.
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