This Mango Tart uses fresh, ripe mangos and coconut cream to make a delicious dessert that’s gluten-free, Paleo friendly, refined sugar-free, and vegan! The recipe includes step by step photos for how to make a beautiful mango flower.
I’m back in America! I’ve spent the past week acclimating to the (gorgeous) San Diego weather, getting some sun on my skin (that it had seriously been missing for the past six months), and of course, getting reacquainted with my kitchen! For real though guys – you have no idea how good it feels to be baking again. I miss London and having so many adventures terribly already, and I’ve barely been home a week, but it also feels so so nice to be back with my family, with all of the comforts of home!
My list of recipes to make had been getting extraordinarily long through my baking hiatus, and I still have tons more recipes I need to make/perfect/share with you guys! This Mango Tart though, well, it has been on my to-do list for ages, and the recipe came out perfectly the first time I made it. If you’re from North County San Diego, you’ve likely had the Mango Tart from Pasta Pronto (now Urban Pi) in Del Mar. That tart is soooo goooood, with the juiciest mangos you can imagine, a wonderfully light creamy filling, and a crunchy delicious crust. I needed to replicate it, and with this tart, I’ve done just that – but made it a bit healthier.The key to this tart is firm, sweet, perfectly ripe mangos. After all – they’re the star of the show. A subpar fruit will make a subpar tart – just saying (though the crust and filling will still be delicious!). I know it looks super intimidating to put together, but I promise, it’s really not! It just takes a few minutes to lay the thin mango slices around and inwards towards the center, and makes a gorgeous, incredibly impressive, and amazingly delicious tart.
The best part?! Besides being gorgeous, and delicious, it’s also healthy! The crust is my favorite almond coconut crust that comes together in minutes with a wooden spoon and just a few ingredients. While the filling does require a bit of forethought with putting the coconut milk in the fridge overnight, the actual active time is just a few minutes. The whole thing is gluten-free, grain-free, vegan, Paleo, and soy-free.
I’m continuing to explore gluten-free baking, and I’ve come to realize that when I make something gluten-free, it’s not too hard to convert to Paleo. I’ve been loving the results, so let me know if you’d like to see all my Paleo recipes! I have some good ones to share with you all :) Cutting the mango is a bit of a hassle, because it’s easiest to do when the skin isn’t on which makes it a little slippery, but the whole process is rather simple! Here’s some step by step photos of how I did it: As for the creation of the mango flower, here’s some photos to show the process – I also hopefully explained it decently in the instructions, but if you have any other questions – ask me in the comments!
This tart was the most perfect treat to make for the beginning of summer, and will be amazing with a variety of different fruits for different times of the year. I’m excited for stone fruit versions later in the summer – peaches and nectarines would be amazing! I hope you all love it, and will share with all of those that you love! Hope everyone’s summer is off to a great and sunny start! Lots of recipes coming your way :)
- ⅓ cup (26g) unsweetened shredded coconut
- 1 ½ cups (126g) almond flour
- 1 tablespoon (15g) coconut oil, melted
- 1 tablespoon (15g) maple syrup
- ¼ tsp salt
- 1 (13.5 oz.) can full fat coconut milk, refrigerated overnight*
- 1-3 tablespoons maple syrup, depending on your tastes
- 1 teaspoon vanilla
- 2 ripe mangos
- Preheat oven to 350 degrees. In a food processor, pulse together almond flour, salt and shredded coconut until finely ground. Melt together coconut oil and maple syrup and add to almond flour and coconut mixture. Pulse until coarse crumbs form (dough should clump together when squeezed with fingers).
- Transfer dough to a greased 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press dough in bottom and up sides of pan.
- Bake in center of oven until golden and firm, about 12-16 minutes. Transfer to a wire rack to cool completely, at least 1 hour.
- Remove can of coconut milk from the refrigerator and flip it upside down (this will cause all the liquid to be at the top). Open the can, and pour the coconut water into a separate bowl (you can save this for smoothies!).
- You will be left with the coconut cream in the bottom of the can. Scoop this out and transfer to another large bowl. With a hand mixer or whisk, whip the coconut cream until fluffy. Add the maple syrup and vanilla and whip again until combined. Place in the fridge until ready to assemble the tart.
- Peel the mangos with a vegetable peeler or a knife. Hold the mango upright on the counter with your fingertips. Position your knife to one side of the center stem and slice straight down, cutting as closely as possible to the seed. Turn the mango and slice off the other "cheek." You will have two big pieces of mango and the flat seed.
- Slice the mango cheeks lengthwise into very thin strips.
- Remove the whipped coconut cream from the fridge. Spread it in an even layer over the completely cooled crust.
- Starting with the longest strips of mango, place the slices around the edge of the tart. Repeat, working your way in, slightly overlapping the rows. When you reach the center of the tart, roll one mango slice into a curl and place in the center. Keep refrigerated until serving, and enjoy!