Mango Meringue Tartlets

Ingredients

• •2 cups all purpose flour
• •2 cups powdered sugar
• •¾ cup unsalted butter
• •3 tablespoons sweetened flaked coconut
• •3 whole mangoes
• •¼ teaspoon ground allspice
• •¼ teaspoon ground cinnamon
• •⅓ cup fresh lime juice
• •1 envelope unflavored gelatin
• •1 can sweetened condensed milk
• •6 whole egg whites
• •1 pinch coarse kosher salt
• •6 sprigs fresh mint

Cooking Instructions

1. 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.

   40 min

2. 2.

   Bake crusts until golden, pressing down with spoon if bubbles form, about 25 minutes. Cool.

   25 min

3. 3.

   Purée 2 mangoes in processor. Measure 13/4 cups puree; mix in spices. Transfer to bowl; cover and refrigerate.

   10 min

4. 4.

   Pour lime juice into small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over low heat just until gelatin dissolves, about 2 minutes. Remove from heat. Whisk in condensed milk, then spiced mango puree. Divide filling among cooled crusts. Chill at least 3 hours and up to 5 hours.

   180 min

5. 5.

   Using electric mixer, blend egg whites and coarse salt in large bowl. Gradually add 1 1/2 cups powdered sugar; beat until stiff peaks form, about 5 minutes.

   5 min

6. 6.

   Spoon meringue atop tartlets or pipe atop tartlets using pastry bag fitted with large star tip. Using butane torch, lightly brown meringue. (Alternatively, place tartlets in 500°F oven until meringue is golden in spots, watching carefully to prevent burning, about 3 minutes.) Garnish with remaining mango slices and mint sprigs.

   5 min