The easiest toasted coconut, lime, mango mini-tart recipe! and YUMMM!
If you have a Mother’s day brunch or a spring party or heck, even a summer backyard BBQ to go to, this is one of THE BEST dessert recipes to share with everyone you love. These toasted coconut, lime, mango mini-tarts are summery, tropical and SUPPPPPER easy to make!
If you are intimidated on how to make a tart, please don’t be. This recipe is EASSSSY peasy….it’s basically a lime sugar cookie with yummy filing and fresh fruit on top. Sounds simple, right…because it is! 🙂 AND AND AND the best part about this recipe is that you can interchange many of the ingredients easily: if you don’t love lime, replace with lemon and top with strawberries instead. Or if you don’t have mango on hand, replace with some fresh pineapple or more toasted coconut. This recipe is a good base for any flavor combos! 🙂 SO have fun with it and always remember to make LOTS extra for friends and neighbors to share with!!!!
Print the recipe below and let us know what you think in the comments below! 🙂
Happy Spring and summer everyone! 🙂
Fresh, yummy and SUPER EASY mini-fruit tart recipe that is perfect for backyard BBQ's or Mother's day brunch! And people will LOVE them when you share! 🙂
- 1/2 cup + 5 tbs Powdered Sugar
- 1 1/2 cup Flour
- 1 1/2 stick Butter Room temperature and sliced
- 2 Limes
- 1 8 oz Cream Cheese
- 1 cup shredded coconut (to toast)
- I-2 Fresh Mangos
- Vanilla Extract
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Preheat oven to 350 degrees
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Spray a muffin tin with cooking spray (generously!)
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For the Crust:
In a bowl, whisk together 1/2 cup powdered sugar with 1 1/2 cup flour. Then smush (with a fork or pastry knife) the 1 1/2 stick of butter until it starts coming together. Add the juice of half of a lime and the zest of a whole lime. If the crust seems to crumbly to come together, add a but more juice, drops at a time.
Break the dough up into 9-12 balls. Then flatten each ball out with your fingers and work into the muffin tins. Poke with a fork to release any air while cooking. Bake for 12-18 minutes at 350* or until slightly brown.
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Toast Coconut :
Once the crusts are done baking, turn the oven down to 325 degrees, add 1 cup coconut to a baking sheet and put into the oven to toast. This will only take 5-7minutes so watch carefully that it does not burn. Mix or turn the coconut about 1/2 way through baking. Set aside and allow to cool
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For the Filling:
With a stand mixer or hand mixer, mix the cream cheese in a bowl for 5 minutes to start to whip in some air. Start adding in the 5 tbs of powdered sugar and splash of vanilla, also add in the juice of a lime (I began with 1/2 of juice and then added more to taste). Once combined, add in 3/4 cup of toasted coconut. Either spoon into the crusts or pipe with filling bag (I prefer the latter).
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Finishing:
Dice up the fresh mango or fruit of choice. Top with fresh mango and extra toasted coconut. Share and enjoy with everyone you love! 🙂 Store in the refrigerator for up to 4 days in a sealed container!
