Mango Meringue Tartlets

Ingredients

• 2 cups flour 
• 1 pinch kosher salt 
• 6 large egg whites 
• 1 envelope gelatin powder unflavored
• 0.3 teaspoon ground allspice 
• 0.3 teaspoon ground cinnamon 
• 0.3 cup juice of lime fresh
• 3 large mangos divided pitted ripe peeled sliced
• 6  mint leaves fresh
• 2 cups powdered sugar divided
• 3 tablespoons coconut sweetened flaked
• 14 ounce condensed milk sweetened canned
• 0.8 cup butter unsalted lukewarm melted ()

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• hand mixer
• pastry bag

Directions

1. Preheat oven to 350°F. Using fork, mix flour, 1/2 cup powdered sugar, melted butter, and coconut in medium bowl until dough forms. Divide into 6 equal pieces. Press each piece onto bottom and up sides of 4 1/2-inch-diameter tartlet pan with removable bottom. Chill crusts 30 minutes. do ahead Can be made 1 day ahead. Cover and chill.
2. Bake crusts until golden, pressing down with spoon if bubbles form, about 25 minutes. Cool.
3. Purée 2 mangoes in processor. Measure 13/4 cups puree; mix in spices.
4. Transfer to bowl; cover and refrigerate.
5. Pour lime juice into small saucepan; sprinkle gelatin over.
6. Let stand until gelatin softens, about 10 minutes. Stir over low heat just until gelatin dissolves, about 2 minutes.
7. Remove from heat.
8. Whisk in condensed milk, then spiced mango puree. Divide filling among cooled crusts. Chill at least 3 hours and up to 5 hours.
9. Using electric mixer, blend egg whites and coarse salt in large bowl. Gradually add 1 1/2 cups powdered sugar; beat until stiff peaks form, about 5 minutes.
10. Spoon meringue atop tartlets or pipe atop tartlets using pastry bag fitted with large star tip. Using butane torch, lightly brown meringue. (Alternatively, place tartlets in 500°F oven until meringue is golden in spots, watching carefully to prevent burning, about 3 minutes.)
11. Garnish with remaining mango slices and mint sprigs.