Fresh Mango Tart

Combine flour, ⅓ cup sugar, and butter in a bowl, then mix with fingertips until the mixture resembles coarse breadcrumbs. Press this mixture firmly into a 9-inch tart pan or similar shallow baking dish to form an even base and sides.

Bake the tart shell at 350°F for 12-15 minutes until lightly golden, then remove from the oven and let cool slightly.

While the crust cools, whisk together sour cream, milk, and almond extract in a separate bowl until smooth and well combined.

Spread the sour cream mixture evenly over the cooled tart shell, covering the entire base.

Arrange the peeled and sliced mango pieces in overlapping rows or an attractive pattern on top of the sour cream filling.

Combine the shredded coconut with 1 tbsp sugar in a small bowl, then sprinkle the mixture evenly over the mango slices.

Return the tart to the oven and bake at 350°F for 15-20 minutes until the coconut is lightly toasted and the edges are set.

Remove the tart from the oven and allow it to cool to room temperature before slicing and serving.