“I Heart” Mango Tart

• 6 frozen 3-inch individual tart shells
• 3 ripe mangos, peeled, pitted and diced
• 1/2 cup sugar, divided
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 1 cup sweetened flaked coconut
• 1/2 teaspoon cinnamon
• 1/2 cup butter, at room temperature (1 stick)

Preheat oven to 375°F. 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 until filling is bubbly and topping is golden, about 10 to 12 minutes. Serving Tips: Serve with whipped cream and diced mango. Source: National Mango Board