Coconut Mango Custard Tart | How to make Coconut Mango Custard Tart

By Shalini Digvijay  |  13th Sep 2016  |  
4 from 1 review Rate It!
  • Coconut Mango Custard Tart, How to make Coconut Mango Custard Tart
Coconut Mango Custard Tartby Shalini Digvijay
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About Coconut Mango Custard Tart Recipe

The sweetness of the mangoes cut by the subtle flavor of coconut. Its there, but a little wonder, how is the custard so creamy. And of course the separate coconut milk jelly layer. I first had coconut jelly in Penang in a Bubble tea flavoured with mango. And I realised ,you can make so much yumminess with this list of ingredients.

Coconut Mango Custard Tart is delicious and authentic dish. Coconut Mango Custard Tart by Shalini Digvijay is a great option when you want something interesting to eat at home. Restaurant style Coconut Mango Custard Tart is liked by most people . The preparation time of this recipe is 75 minutes and it takes 30 minutes to cook it properly. Coconut Mango Custard Tart is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Coconut Mango Custard Tart. Coconut Mango Custard Tart is an amazing dish which is perfectly appropriate for any occasion. Coconut Mango Custard Tart is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Coconut Mango Custard Tart at your home.

Coconut Mango Custard Tart

Ingredients to make Coconut Mango Custard Tart

  • 1 packages 250 gms digestive biscuits
  • 2 tbsp cane sugar or demararra brown sugar or plain sugar
  • 75 gm melted butter
  • 1/2 tetrapack coconut milk 100 ml
  • 2 tsp gelatin
  • 2 tsp sugar
  • 2 ripe mangoes
  • 200 ml first coconut milk from 2 coconuts
  • 1 Stick lemon grass
  • 5-6 leaves mint
  • 1 tbsp shredded coconut
  • 2 tbsp custard powder
  • 3-4 tbsp sugar depending on sweetness of mango
  • Some whipped cream to decorate

How to make Coconut Mango Custard Tart

  1. Use 4 individual loose bottom 4 inch tart/pie dishes or 1 large pie mould. The first three ingredients are for the crust. Grind the digestive biscuits into powder and mix the sugar.
  2. Brown sugar tastes best. If you dont have that,then use normal powdered sugar. Add the melted butter in the sugar and biscuits and press into the base and sides of the tart dishes. Use most of the mix, pressing down with a spoon to make a firm crust. Or the coconut jelly will seep into the pie crust making it soggy. Chill in fridge.
  3. In a small bowl ,place 2 tsp water and sprinkle.gelatin over, allowing it to bloom. Over very low heat, warm the tetrapack coconut milk with the sugar to dissolve it and slightly reduce it. Keep stirring 10 minutes.
  4. Melt the gelatin in the microwave in 10.second bursts. Stir well.
  5. Mix the gelatin liquid to the coconut milk and sugar mix. Stit well. Strain into a small jug.
  6. to cool in the fridge. After 10-15 minutes, the coconut jelly thickens . Spoon 2 tsp into the pie crust and swirl to coat. Chill till jelly has set.
  7. Peel mangoes. Cut into small pieces and save 1/2 cup. Mix mint leaves and chill. Puree the rest of the mangoes
  8. Place half the coconut milk in a pan. Bruise the white portion of lemon grass stalk and place in coconut milk. On very low heat , ideally a double boiler , heat the milk for 10 -15 minutes.
  9. Mix the custard powder into the remaining coconut milk well and pour into the simmering coconut milk. Cook another 10-15 minutes without allowing the mix to boil .
  10. The long time on heat will cook the custard and the coconut milk remains rich and sweet. Turn off the heat. Remove lemon grass stalk squeezing out as much flavor as you can. Mix the sugar as needed and mix in 1/2 cup mango puree.
  11. Add more or less depending upon the taste of the mango. Don't add too much puree or you may make the custard runny. Cool.
  12. Toast the shredded coconut on a tawa. Take out the now set coconut jelly tart shells. Spoon the mango over the jelly. Sprinkle with the toasted shredded coconut.
  13. Spoon the cool coconut mango custard over. Allow the custard to chill. Just before serving, pipe some whipped cream on the tarts.

My Tip:

The mint leaves are optional. Too many and the lemon grass will be overpowered. You need to sweeten according to taste. Keep tasting as you go on. If mangoes are not in season, use canned mango puree and some other tropical fruit for the fruit cubes. If you wish too, you can use fresh coconut milk for the jelly. I never have enough. Shredded coconut tastes great with the mango. This dessert is a favourite at home, despite the fact that my boys don't really like coconut.

Reviews for Coconut Mango Custard Tart (1)

Sheeni Singh2 years ago

Lovely tarts dear!