Mango, Lime and Orange Liquor Tart in a Coconut and Graham Cracker Crust

It is mango season in Miami and the trees are full. It is hard to keep up and collect them all daily. However, this family will fight to the end for the last mango. It is a short season. There are many varieties to choose from. But our favorite is the Kent Mango as it is very sweet and is not stringy. Our mango is a fairly early variety as different varieties of mango trees will continue to bear until August. We will be driving down the road when we run out and buy big, fat, juicy ones just off the tree when we run out.

Prep Time: 40 minutes

Cooking Time: 30 minutes

Ingredients Crust:

12 graham cracker cookies

3 Tbs confectioners sugar

½ cup sweetened coconut

8 Tbs butter

Ingredients Mango Filling:

1 cup mango puree (purchased or fresh mango, chopped and pureed in the blender)

5 egg yolks

1 14 oz can sweetened condensed milk

5 Tbs fresh lime juice

1 Tbs Triple Sec or Orange Liquor

½ tsp vanilla extract

½ cup sugar

¼ tsp salt

Decorations:

Any variety of berries, dried or fresh oranges, limes or lemon slices. Mint springs, edible flowers. Serve.

Directions:

1. To make the crust: Preheat the oven to 325 degrees

2. Place the coconut, the graham crackers, and the confectioners sugar into a food processor and pulse.

3. Add the melted butter and pulse again.

4. Pat the graham cracker mixture into the bottom of a pie pan. I have used a tart pan with a removable bottom. Bake for 12-14 minutes until light brown. Remove.

5. For the filling: Beat the egg yolks. Stir in the condensed milk. Stir in the mango puree, the lime juice, the Triple Sec, the sugar and salt. Whisk well.

6. Pour mixture into the crust.

7. Bake for 30 minutes

8. Decorate with dried oranges, berries, mint leaves ( I purchased mine at Trader Joes) you can also buy online.