In a medium-size mixing bowl add in the all-purpose flour, powdered sugar, coconut flakes, and lime zest and stir together.

Next, cut up 3/4 cup (1 1/2 sticks) of salted butter into chunks and add it to the dry ingredients. Also, add in the 1/4 tsp of Coconut Extract. Use a pastry blender, or fork to cut the butter into the dry ingredients until it resembles coarse crumbs the size of peas.

Add in the two egg yolks. Crack one more egg, discarding the yolk and adding the third egg white to the other two. Save the egg whites to use in the meringue later, leaving them on the counter to warm up to room temperature. Stir in the two yolks until all the ingredients come together.

Line a baking sheet with parchment paper.

Use a scale to get the total weight of the shortbread dough and divide it by 8 to get 8 equal pieces of dough. If you don't have a scale, eye-ball it and divide it into 8 pieces. Roll each piece of dough out into a thick circle the same circumference as the tart ring.

With the tart ring on the parchment paper, place the dough inside of it and press it down to the bottom and sides of the ring, try to keep the dough even width around the sides of the tart ring. Cut off any excess dough that sticks out over the top of the tart ring. Repeat until all 8 crusts are shaped.

Place the shortbread crusts in the fridge for 30 minutes. Preheat oven to 350 degrees.

After 30 minutes in the fridge, line each tart with parchment paper and fill with pie weights or dry pinto beans. This will help keep the crust from expanding while it's baking. Bake shortbread crusts on the middle rack of the oven for 25 minutes. Once they are finished baking, take them out of the oven, remove the pie weights/beans, and carefully remove the crusts from the tart rings while they are still warm. On a cooling rack, turn each tart upside down and gently push around the bottom edges of the crust until it pops out of the mold. Turn the tart crust right side up and allow it to cool.

(If you would like them more golden brown, after 25 minutes, take them out of the oven and carefully turn the molds upside down, popping the crusts out, turn them right-side up and bake for another 10 minutes.)

While the shortbread crusts are cooling, peel and cut up 3 mangos, discarding the skin and the pits. Place them in a food processor with 1/4 tsp of cinnamon, 1/4 tsp of ginger, and 1/8 tsp of salt. Purée until super smooth and no chunks remain. Add in 1 cup of sweetened condensed milk and blend until combined. Pour this mixture into another mixing bowl, preferably one with a pour spout.

In a small microwave-proof bowl, measure out 1/4 cup of cold lime juice. Stir in 1 packet of unflavored gelatin. Once it's mixed into the lime juice, place the bowl in the microwave for 30 seconds. Take it out of the microwave, stir it again and then add all of the lime juice/gelatin into the mango purée and stir to combine them thoroughly.

Place the cooled crusts back on the baking sheet. Fill each one to the top with the mango tart filling. Place the tarts back in the fridge to cool for at least two hours.

Towards the end of the tarts chill time, in your Kitchenaid mixer fitted with the whisk attachment, add in the three, room temperature egg whites from earlier, and 1/4 tsp of cream of tartar. Whip on medium speed until frothy.

Turn the mixer to high and slowly add the sugar. Once all the sugar has been added, add in the 1/8 tsp of coconut extract. Continue to whip on high until stiff peaks form. When you lift the whisk from the meringue it should create a triangle that stands up.

Spoon the meringue into a piping bag fitted with a star tip.

Take the chilled mango tarts out of the fridge and pipe meringue stars all over the tops of each one.

Use your kitchen blowtorch to toast the tops of the meringue. Alternatively, move the top oven rack up and set your oven to broil. After piping the meringue, place the baking sheet back in the oven to quickly toast the meringue. Keep an eye on it, they will go quick!

Serve immediately and enjoy!