Browse > Home / Recipes / Mango Meringue Tartlets

Mango Meringue Tartlets

May 7, 2008

The great Indian poet Kālidāsa penned lyrical praises about the mango. 
Alexander the Great relished it.  Xuanzang loved it and took it with him to China in the 17th century AD.

Akbar the Great planted 100,000 mango trees in Darbhanga. 
It is even said that the Portuguese fought a war, incited by the mango.
Approximately 50% of all tropical fruits produced worldwide are mangoes.

Servings: Makes 6 tartlets.

INGREDIENTS

  • 2 cups all purpose flour
  • 2 cups powdered sugar, divided
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted, lukewarm
  • 3 tablespoons sweetened flaked coconut
  • 3 large ripe mangoes, peeled, pitted, sliced, divided
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup fresh lime juice
  • 1 envelope unflavored gelatin
  • 1 (14-ounce) can sweetened condensed milk
  • 6 large egg whites
  • Pinch of coarse kosher salt
  • 6 fresh mint sprigs

PREPARATION

  1. Preheat oven to 350°F. Using fork, mix flour, 1/2 cup powdered sugar, melted butter, and coconut in medium bowl until dough forms. Divide into 6 equal pieces. Press each piece onto bottom and up sides of 4 1/2-inch-diameter tartlet pan with removable bottom. Chill crusts 30 minutes. do ahead Can be made 1 day ahead. Cover and chill.
  2. Bake crusts until golden, pressing down with spoon if bubbles form, about 25 minutes. Cool.
  3. Purée 2 mangoes in processor. Measure 13/4 cups puree; mix in spices. Transfer to bowl; cover and refrigerate.

Written by alice · Filed Under Recipes 

Comments

Got something to say?

You must be logged in to post a comment.

Search blog stories: