Mango Coconut Tart
6 oz. shortbread cookies
¼ c. granulated sugar
6 Tbsp. unsalted butter, melted
1/2 c. unsweetened shredded coconut
2 c. heavy cream
½ c. powdered sugar
2 tsp. coconut extract
2/3 c. cream cheese, softened
unsweetened, shredded coconut for garnish
4-5 large ripe mangos, sliced with skin removed
Preheat the oven to 350 F. Place all the ingredients in a blender and blend until smooth. With your hand in a plastic bag, press the crust into a 10 inch tart pan. Bake for 10 minutes.
In a bowl of a stand mixer, with wire whisks, beat the cream until stiff peak stage. Transfer to a large mixing bowl. Set aside and keep chilled.
Change the whisks to paddles and beat the cream cheese, sugar, coconut extract. Fold the whipped cream into the cream cheese mixture. Transfer the filling into the cooled tart crust. Refrigerate until cold (6 hours to overnight).
Place the slices of mango around the tart in the filling in a circular pattern starting with the outside edges and finishing in the middle. Garnish with a sprinkling of unsweetened shredded coconut. Serve immediately or keep chilled in the refrigerator.