Ingredients

1/2 cup sweetened flaked coconut (1 3/4 ounce)

3/4 cup all-purpose flour

7 tablespoons cold unsalted butter, cut into bits

1/3 cup confectioners sugar

1/4 teaspoon salt

For filling

• 2 1/2 cups chopped ripe mango (from two 1-pound mangoes) plus 1 1/2 cups diced (1/3-inch) firm-ripe mango (from one 1-pound mango)
• 3 tablespoons granulated sugar
• 2 tablespoons fresh lime juice
• 1 teaspoon unflavored gelatin (from 1 envelope)
• 1/3 cup well-chilled heavy cream

• Special equipment: a 9-inch round fluted tart pan (1 inch deep) with a removable bottom

Description

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