Mango Meringue Tart with Coconut Cream



I’ll start with a caveat: this is a multi-step recipe which, even though is not complicated, takes much more time to make than to eat. It needs to be assembled at the last minute and consumed immediately. This is because the meringue base turns sticky once it has been filled, and fresh mangoes turn brown quite quickly once they’re exposed to air.

But it’s not all bad, you see.

Like a lot of exquisite things in life, the beauty of this show-stopping dessert is fleeting. But isn’t the short-lived pleasure derived from such things the stuff that explains the kind of folly human beings have proved capable of getting themselves into since time immemorial?

Having said that, the quality of the end result depends largely — though by no means solely — on the quality of the mangoes. I recommend ataulfo (aka Manila) mangoes. You may want to read my earlier post on how to choose the right mango for Thai sticky rice and mango dessert.

To make this for a crowd: make the meringue disk in advance and store it in an airtight container; make the coconut cream in advance also and keep it refrigerated; cut up the mangoes right before you assemble the dessert; serve it immediately. And — I’m serious — don’t count on the leftovers being good.

For those not interested in making one big tart for a crowd, you can also make several smaller meringue disks and fill one with the coconut cream and top it off with fresh mango when you feel like eating it thereby avoiding leftovers.

Mango Meringue Tart with Coconut Cream
(Makes one 10-inch tart)
Printable Version

For the meringue base:1
3 large egg whites, room temperature
3/4 cup sugar (preferably superfine)
1 tablespoon cornstarch
1 teaspoon white vinegar

  • Preheat the oven to 250° F Line a baking sheet with parchment paper; set aside. In a clean and completely grease-free bowl of an electric mixer and with a clean and completely grease-free beater, beat the egg whites, sugar, and vinegar until stiff peaks form.
  • Beat in the cornstarch.
  • With a spatula, spread the meringue on the prepared baking sheet, making a 10-inch disk with an edge that comes up about 1.5 inches from the bottom.
  • Bake for 1.5 to 2 hours.
  • Open the oven door and let the meringue disk cool completely while it’s still on the baking sheet and in the oven.
  • For the coconut cream:
    3 large egg yolks
    1/2 cup sugar
    3 tablespoons cornstarch
    1/8 teaspoon salt
    1 1/2 cups coconut milk
    1/2 cup heavy cream, chilled

  • In a saucepan, whisk together everything except the coconut milk until the mixture forms a smooth paste.
  • Slowly whisk in the coconut milk making sure to get rids of all lumps.
  • Put the saucepan on medium heat and whisk until the mixture thickens up. It takes a while for the mixture to come to a gentle boil, but when it does, the cream thickens up very quickly and needs to be taken off the heat right away to prevent it from scorching.
  • Transfer the cream to a bowl and cover it with a piece of plastic wrap placed right on the surface of the custard to keep it from forming a skin. Chill the custard for at least 2 hours.
  • Transfer the chilled custard to a mixing bowl and whisk in the cold whipping cream until no lumps remains. (This is more easily done with an electric mixer.) Keep the coconut cream covered and refrigerated until you assemble the dessert.
  • For the topping:
    About 2 large ataulfo mangoes, peeled and sliced

    Assembly:
    Fill the meringue disk with the chilled coconut cream and top with the mango slices. Serve immediately.

    1 SAVEUR’s tips on how to make meringue.

    8 Responses to Mango Meringue Tart with Coconut Cream

    1. LimeCake March 5, 2011 at 8:18 am #

      This looks wonderful! I can imagine the different flavours and textures of crisp, chewy meringue beneath smooth coconut cream and sweet mango. I’d devour this in a second!

    2. Christine March 5, 2011 at 2:03 pm #

      sounds divine! i love the combination of mango and coconut, never thought of it going together like a pavlova, but looks like it would work so well!

    3. The Duo Dishes March 5, 2011 at 4:09 pm #

      The different textures are definitely notable for this one. The crunch and poof of meringue is probably the best part.

    4. Mary March 5, 2011 at 6:40 pm #

      wow, i really wish i had the time/motivation/mangoes to make this. it looks sooooo delicious. i’ve never heard of vinegar acting as a stabilizer for egg whites- i’m supposing thats its job in this recipe? i’ve tried to make meringue in the past, and it would never quite get to the stiff peak stage. about how long did you have to whip the egg whites for?

    5. Leela March 5, 2011 at 10:18 pm #

      Mary – Vinegar acts in much the same way as cream of tartar which is often called for in meringue recipes, i.e. it stabilizes and adds volume to the whites.

      With my Kitchenaid mixer, it takes about 5-6 minutes on high to get 3 egg whites to form stiff peaks. Egg whites are very easy to whip to stiff peak stage, even when you do it by hand. In fact, all you have to do is whip them, and if you whip them long enough, they have no choice but to become fluffy and stiff.

      The only reason egg whites don’t form stiff peaks is the presence of fat. If some of the yolks, even just a tiny bit, gets into the whites, they won’t form stiff peak. If the mixing bowl or the beater is not thoroughly cleaned and completely free of grease, the whites won’t form stiff peak either.

      Assuming the eggs aren’t spoiled, the presence of fat/grease in the whites is the only thing that stands between you and fluffy, stiff meringue.

    6. Arwen from Hoglet K March 7, 2011 at 3:27 am #

      I’ve never seen a dessert quite like this, but it reminds me of pavlova, which I usually top with cream and fruit rather than custard and fruit. I love the idea of coconut and mango topping – it sounds so summery!

    7. Katarina Antonsdotter March 8, 2011 at 6:58 pm #

      Love your site, and thanks for the many wonderful food posts! Great to see you here.
      Think I will try to make your variniki on Saturday, if I do most certainly they will be up on my blog too, with a tribute to here of course… =)
      Kind regards,

      Katarina @

      http://www.latentlucia.com

    8. Anonymous August 22, 2011 at 2:09 am #

      Great recipe! We started with Sugarcane Prawn followed by Vietnamese style pulled pork with Asian Slaw, and needed something to round us off! It was my first attempt at meringue- what an easy way to make it…Will make this again, although I only used half of the coconut cream mixture as there seemed quite a lot. Oh well we can use in another dessert today!