 |
Filling
| Ingredients | Grams | True % |
| Mangos | 621 | 90.3 |
| Sugar | 50 | 7.3 |
| Lemon Juice | 15 | 2.2 |
| Salt | 1.4 | 0.2 |
Topping
| Ingredients | Grams | Baker's % |
| All-Purpose Flour | 128 | 100 |
| Sugar | 50 | 39.1 |
| Flaked Coconut | 85 | 66.4 |
| Cinnamon | 1.4 | 1.1 |
| Butter | 113 | 88.3 |
Procedure
Spray a cookie sheet with nonstick spray and place tart shells on sheet. To make the filling: combine the mangos, 1/4 cup sugar, lemon juice and salt in a large bowl; spoon into the tart shells. To make the topping: combine the flour, coconut, cinnamon and the remaining 1/4 cup sugar in a large bowl. Add butter, squeezing mixture together to form a loose ball, then break into small pieces and sprinkle evenly over each tart. Bake at 375°F. Bake until filling is bubbly and topping is golden, about 10 to 12 minutes. Serving Tips: Serve with whipped cream and diced mango.
