Sometimes you just feel the need to experiment with flavours and texture. Today was one of those days and here is the rather fun result. It's not a masterpiece but I think the blend of citrus, mango, sweet meringue Italienne all in a pate sucre tart shell works well enough. The trick here I believe is to get the lime prominent enough without overshadowing the heady tropical mango.
Ever since I produced my mango souffle at my restaurant back in the nineties and having lived for so long in Africa, mango has always been my firm favourite. It's a little similar to avocado in as much the ripeness is everything. Under ripe it's hard and almost tasteless, over ripe and it's a pretty gross mush ! Just right, the mango and the avocado are both one of lifes joys. If you can get hold of the Alphonse mango so much the better but any mango when it's perfectly ripe is just fine.
Here I have created a mango and lime curd using four egg yolks, sugar and butter. Some gelatin can be added for a slightly firmer texture if desired.
A slice of fresh mango and some fine lime zest finishes this little tart quite nicely but even a small soft piece of semi dried mango could be used to great effect.