Mango Tart

Mango Tart is a gluten free side dish. This recipe serves 8 and costs $1.3 per serving. One serving contains 220 calories, 4g of protein, and 6g of fat. Not a lot of people made this recipe, and 6 would say it hit the spot. Head to the store and pick up mangoes, whipping cream, lime zest, and a few other things to make it today. It is brought to you by Eating Well. From preparation to the plate, this recipe takes around 5 hours. With a spoonacular score of 43%, this dish is good. If you like this recipe, take a look at these similar recipes: Mango Tart, Mango Tart, and Caramelized Pineapple and Mango Tart.

Servings: 8

Preparation duration: 40 minutes

Cooking duration: 260 minutes

 

Ingredients:

1/4 cup guava jelly, or strained apricot preserves

1/3 cup slivered or chopped blanched almonds

1 1/2 tablespoons cornstarch

1/4 teaspoon cream of tartar

3 large egg whites, at room temperature

1 teaspoon unflavored gelatin

2 tablespoons lime juice

1/2 teaspoon freshly grated lime zest

3 ripe mangoes, (3/4-1 pound each)

2/3 cup sugar, divided

1 tablespoon sugar

1/2 teaspoon vanilla extract

1/4 cup whipping cream

Equipment:

baking paper

aluminum foil

baking sheet

cake form

oven

hand mixer

food processor

mixing bowl

spatula

microwave

blender

sieve

bowl

sauce pan

whisk

Cooking instruction summary:

To make almond meringue crust: Preheat oven to 300F. Line a baking sheet with parchment paper. Using a 10-inch cake pan or plate as a guide, draw a circle on the paper. Turn paper over; the line will show through. (Alternatively, line the baking sheet with aluminum foil, coat with nonstick cooking spray and dust with flour, shaking off excess. Trace the circle with your fingertip.)Spread almonds in a pie plate and bake for 8 to 15 minutes, or until lightly toasted. Let cool, then put them in a food processor along with 1/3 cup of the sugar and cornstarch; process until the nuts are coarsely ground; set aside.Beat egg whites in a clean mixing bowl with an electric mixer at low speed for 20 seconds. Add cream of tartar and gradually increase speed to high. When the whites begin to form soft peaks, gradually add the remaining 1/3 cup sugar and vanilla; continue beating until the meringue is glossy and stiff peaks form. Sprinkle the almond-sugar mixture over the meringue and fold in with a rubber spatula just until mixed.Spoon about 1 cup of the meringue into a piping bag fitted with a 1/2-inch open-star tip. Spread the remaining meringue inside the traced circle. Pipe the reserved meringue on the outside edge to form a rim.Reduce oven temperature to 250F. Bake the meringue crust until golden and firm to the touch, 50 to 70 minutes. Let cool on the baking sheet on a rack. Carefully peel off the paper or foilTo make mousse: About 3 hours before serving, cube 1 of the mangoes and place in a food processor or blender, along with sugar. Process until smooth. To remove fibers, press the puree through a fine sieve set over a bowl. (You should have about 1/2 cup of puree.) Stir in lime zest; set aside.Sprinkle gelatin over lime juice in a small heatproof bowl; let stand until softened, about 1 minute. Set the bowl over barely simmering water until the gelatin has melted, or microwave on high for 20 to 40 seconds. Whisk into the mango mixture. Refrigerate, stirring occasionally with a rubber spatula, until slightly thickened and beginning to set, about 20 minutes. Whip cream in a chilled bowl just until it forms soft peaks. Gently fold into the mango mixture.To assemble tart: Melt guava jelly or apricot preserves in a small saucepan over low heat. Set the meringue crust on a serving plate. Brush a thin coat of guava jelly or apricot preserves"using about 2 tablespoons"over the crust. (Set the saucepan aside.) Spread the mango mousse inside the crust. Cover loosely and refrigerate until the mousse has set, about 2 hours. Not more than 1 hour before serving, peel and thinly slice the remaining 2 mangoes. Fan the slices on top of the mango mousse. Rewarm jelly or preserves and brush over the mangoes. Refrigerate until serving time.

 

Step by step:


1. To make almond meringue crust: Preheat oven to 300F. Line a baking sheet with parchment paper. Using a 10-inch cake pan or plate as a guide, draw a circle on the paper. Turn paper over; the line will show through. (Alternatively, line the baking sheet with aluminum foil, coat with nonstick cooking spray and dust with flour, shaking off excess. Trace the circle with your fingertip.)

2. Spread almonds in a pie plate and bake for 8 to 15 minutes, or until lightly toasted.

3. Let cool, then put them in a food processor along with 1/3 cup of the sugar and cornstarch; process until the nuts are coarsely ground; set aside.Beat egg whites in a clean mixing bowl with an electric mixer at low speed for 20 seconds.

4. Add cream of tartar and gradually increase speed to high. When the whites begin to form soft peaks, gradually add the remaining 1/3 cup sugar and vanilla; continue beating until the meringue is glossy and stiff peaks form. Sprinkle the almond-sugar mixture over the meringue and fold in with a rubber spatula just until mixed.Spoon about 1 cup of the meringue into a piping bag fitted with a 1/2-inch open-star tip.

5. Spread the remaining meringue inside the traced circle. Pipe the reserved meringue on the outside edge to form a rim.Reduce oven temperature to 250F.

6. Bake the meringue crust until golden and firm to the touch, 50 to 70 minutes.

7. Let cool on the baking sheet on a rack. Carefully peel off the paper or foil

8. To make mousse: About 3 hours before serving, cube 1 of the mangoes and place in a food processor or blender, along with sugar. Process until smooth. To remove fibers, press the puree through a fine sieve set over a bowl. (You should have about 1/2 cup of puree.) Stir in lime zest; set aside.Sprinkle gelatin over lime juice in a small heatproof bowl; let stand until softened, about 1 minute. Set the bowl over barely simmering water until the gelatin has melted, or microwave on high for 20 to 40 seconds.

9. Whisk into the mango mixture. Refrigerate, stirring occasionally with a rubber spatula, until slightly thickened and beginning to set, about 20 minutes. Whip cream in a chilled bowl just until it forms soft peaks. Gently fold into the mango mixture.To assemble tart: Melt guava jelly or apricot preserves in a small saucepan over low heat. Set the meringue crust on a serving plate.

10. Brush a thin coat of guava jelly or apricot preserves"using about 2 tablespoons"over the crust. (Set the saucepan aside.)

11. Spread the mango mousse inside the crust. Cover loosely and refrigerate until the mousse has set, about 2 hours. Not more than 1 hour before serving, peel and thinly slice the remaining 2 mangoes. Fan the slices on top of the mango mousse. Rewarm jelly or preserves and brush over the mangoes. Refrigerate until serving time.


Nutrition Information:

Quickview
236k Calories
4g Protein
6g Total Fat
45g Carbs
8% Health Score
Limit These
Calories
236k
12%

Fat
6g
9%

  Saturated Fat
2g
13%

Carbohydrates
45g
15%

  Sugar
39g
44%

Cholesterol
10mg
3%

Sodium
30mg
1%

Get Enough Of These
Protein
4g
8%

Vitamin C
48mg
59%

Vitamin A
1507IU
30%

Vitamin E
2mg
17%

Folate
58µg
15%

Copper
0.22mg
11%

Fiber
2g
10%

Manganese
0.18mg
9%

Vitamin B2
0.16mg
9%

Potassium
300mg
9%

Vitamin B6
0.16mg
8%

Magnesium
29mg
7%

Selenium
3µg
6%

Vitamin K
5µg
5%

Vitamin B3
1mg
5%

Phosphorus
50mg
5%

Calcium
34mg
3%

Vitamin B1
0.05mg
3%

Vitamin B5
0.32mg
3%

Iron
0.45mg
3%

Zinc
0.3mg
2%

covered percent of daily need
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Mango Tart

 

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