Mini Mango Coconut Tarts with Lime Glaze
Bite-sized tartlets filled with a tropical mango and coconut custard, topped with a zesty lime glaze perfect for any occasion. This caribbean-inspired desserts ready in about 30 minutes layers shells mini tart shells, fresh mango puree, coconut milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 160 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 shells mini tart shells
- 1 cup fresh mango puree
- 1/2 cup coconut milk
- 1/3 cup granulated sugar
- 2 tbsp cornstarch
- 2 large egg yolks
- 2 tbsp unsalted butter
- 2 tbsp lime juice
- 1/4 cup powdered sugar
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium saucepan, whisk together 1 cup fresh mango puree, 1/2 cup coconut milk, 1/3 cup granulated sugar, and 2 tbsp cornstarch until smooth. Place over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil, about 5-6 minutes.
- Step 2: In a small bowl, whisk 2 large egg yolks. Temper the egg yolks by gradually adding 1/4 cup of the hot mango mixture while whisking vigorously. Then stir the egg yolk mixture back into the saucepan and cook for 2 more minutes until thick and creamy.
- Step 3: Remove from heat and stir in 2 tbsp unsalted butter until melted and smooth. Pour the mango coconut custard into the 12 mini tart shells, filling each about three-quarters full. Refrigerate for at least 2 hours to set.
- Step 4: For the glaze, whisk together 2 tbsp lime juice and 1/4 cup powdered sugar until smooth. Drizzle the glaze over the chilled tarts just before serving.
Frequently asked questions
How long does Mini Mango Coconut Tarts with Lime Glaze take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Mini Mango Coconut Tarts with Lime Glaze?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Mini Mango Coconut Tarts with Lime Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mini Mango Coconut Tarts with Lime Glaze for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mini Mango Coconut Tarts with Lime Glaze?
Caribbean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
