I love that you can use mango in both sweet and savory applications. I chose to highlight a dessert. The mango cream is adapted from the genius recipe for lemon cream from Tartine Bakery. I really love how creamy and thick the curd is and it works beautifully as a filling for tarts or cakes, it is truly genius. When I think of mango, tropical flavors come to mind, so I added coconut to the pastry dough, its filled with mango cream and topped with mango whipped cream. The mango cream stabilizes the whipped cream and gives a subtle mango flavor, it's not too sweet I just used a tbs of powdered sugar. I suggest serving with julienned fresh mango. NOTE: The pastry dough makes enough for 2 9 inch tarts you can freeze the remaining dough for later use. <br />

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