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Mango Tart with Coconut Cream

Mango Tart with Coconut Cream step-by-step recipe |
"This tropical mango tart is awesome! There are no words to describe how good it is! Pure tropical delight! Besides it looks stunning, it's heavenly delicious and absolutely good for your body. Refined sugar and gluten free, enjoy!"

Ingredients Serves 4

  • 1.5 cups almonds
  • 1/3 cup desiccated coconut
  • 1/3 tsp salt
  • 2 tbsp coconut oil
  • 2+1 tbsp agave or mapple syrup
  • 1 can (13.5 oz/400 ml) fully fat coconut milk
  • 1 tsp vanilla extract (optional)
  • 2 ripe mangos


  1. For the crust
    Place 1.5 cup of almonds into your blender and process until powder-like consistency.

    Mango Tart with Coconut Cream
  2. Process 1/3 cup (about 3 tablespoons) of desiccated coconut.

    Mango Tart with Coconut Cream
  3. In a bowl combine ground almonds, coconut, 1/3 teaspooon of salt, 2 tablespoons of agave or mapple syrup and 2 tablespoons of melted coconut oil. Stir well with your hands to ensure that everything is evenly distributed.

    Mango Tart with Coconut Cream
  4. Place the crust mixture in a small tart pan (I used an 8-inch foil pan) and using your fingertips distribute it evenly on the bottom and sides.

    Mango Tart with Coconut Cream
  5. Bake at 370 F (190 C) degrees for about 10 minutes until golden brown. Set aside to cool for 40 minutes.

    Mango Tart with Coconut Cream
  6. For the coconut cream:
    Refrigerate a can of coconut milk for at least 4 hours before cooking. The coconut milk should have been separated with the coconut liquid at the bottom and the cream on top. Scoop out the cream into a large and deep mixing bowl. Whisk using a mixer or by hand. Add a tablespoon of the syrup and a teaspoon of vanilla extract and whip again until combined.

    Mango Tart with Coconut Cream
  7. Spread the coconut cream across the bottom of the cooled tart crust. Place into the fridge.

    Mango Tart with Coconut Cream
  8. Peel 2 very ripe mangos. Slice off so called mango cheeks, cutting as close to the pit as possible. Cut each cheek into thin slices.

    Mango Tart with Coconut Cream
  9. Arrange mango slices starting from the edge, slightly overlapping the rows. Use the largest slices for the outer edge.

    Mango Tart with Coconut Cream
  10. Curl a thin mango slice and place it in the center. Keep in the fridge before serving.

    Mango Tart with Coconut Cream

This recipe was adapted from Bakerita.

Author: vegelicacy

Posted on: 19 October 2014

Author`s page

Diet type: vegan
Category: dessert
Difficulty: easy
You will also need: Blender

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