Mango Tart (GF, Paleo, Vegan)

Mango Tart (Gluten Free, Paleo, Vegan, Refined Sugar Free) | from Bakerita.com 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. Mango Tart (Gluten Free, Paleo, Vegan, Refined Sugar Free) | from Bakerita.com 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. Mango Tart (Gluten Free, Paleo, Vegan, Refined Sugar Free) | from Bakerita.com 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: Mango Tart (Gluten Free, Paleo, Vegan, Refined Sugar Free) | from Bakerita.com Mango Tart (Gluten Free, Paleo, Vegan, Refined Sugar Free) | from Bakerita.com Mango Tart (Gluten Free, Paleo, Vegan, Refined Sugar Free) | from Bakerita.com Mango Tart (Gluten Free, Paleo, Vegan, Refined Sugar Free) | from Bakerita.com 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!

Mango Tart (Gluten Free, Paleo, Vegan, Refined Sugar Free) | from Bakerita.com #recipe #paleo #glutenfree
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 :)

Mango Tart

Ingredients

    For the crust
  • 1/3 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
  • For the filling
  • 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

Instructions

    For the crust
  1. 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).
  2. 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.
  3. 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.
  4. For the filling*
  5. 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!).
  6. 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.
  7. To prepare the mango
  8. 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.
  9. Slice the mango cheeks lengthwise into very thin strips.
  10. To assemble
  11. Remove the whipped coconut cream from the fridge. Spread it in an even layer over the completely cooled crust.
  12. 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!

Notes

*For a great description of how to pick the right coconut milk and how to whip it properly, check out this tutorial at Oh She Glows: http://ohsheglows.com/2012/08/30/coconut-whipped-cream-a-step-by-step-photo-tutorial/

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Mango Tart (Gluten Free, Paleo, Vegan, Refined Sugar Free) | from Bakerita.com

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Comments

  1. Yay, new recipe!! I really enjoyed following along with your European adventures, Rachel, but I’m also excited for some new recipes! This tart is beyond gorgeous. Seriously, when I saw it on instagram, my jaw hit the floor. Beautiful! :)

  2. This tart looks so beautiful!!! What a great summer recipe. Can’t wait to give it a go :)

  3. It’s so hard to adjust back to real life, especially when you’ve been gone as long as you have! This tart is seriously so incredibly beautiful, I’d have hard to time eating it, I’d just want to stare at it! ha! Welcome back!

  4. Wow, that looks awesome. I love the arrangement of mango slices, it came out so perfect. :) Love the summery flavors, I’ll have to try this sometime (although it wouldn’t look nearly as pretty…) :D

  5. This sounds amaaaaazing Rachel! I am going to try it tomorrow!

  6. Welcome home,Rachel! I know how exciting travelling can be, but also that there’s no place like home. I’m still living out of a suitcase but looking forward to that ‘settling at home’ feeling.
    As for this tart … wow! It looks so beautiful and you explained perfectly how to put it together. And it’s healthy, too. What more could you want from a dessert?!

  7. This looks SO good. I can’t wait for mangos to come into season so I can make this :)

  8. Welcome home Rachel! I’m so glad you enjoyed yourself and are settling back in to your home. This mango tart looks divine. I’m on a fruit cake over at my blog and just mangoes haha. They are found everywhere here in Jamaica and of course coconuts too so I can’t to try this out! It is absolutely beautiful.

  9. UGH ignore my first comment please! I was reading Beth’s own and wrote her name hahaha please delete it!

  10. This tart is stunning! And with mango and the coconut cream!! I love it – two of my favorites! So perfect for summer too : ) And welcome back!

  11. Wow, way to knock it out of the park upon your return! This is soooo gorgeous. I can’t wait to make it. I LOVE mangoes! BTW, I’ve been eating GF for several years now but have not done tons of GF baking because of all the different grain flours and how confusing and expensive they all are. But my MIL is Paleo and loving it, so I also have drifted into experimenting that way and I agree — pretty easy to adapt, and I feel like it’s actually an easier, healthier version! So in short, yes, I’d love to see more of your Paleo recipes. :)

  12. OMG that is just STUNNING. Perfection! Now, if only I could make it that beautiful. Doubtful, I destroy mangoes every time I try to cut them. LOL

  13. I adore mango and this is stunning! I am making asap! I love how such simple ingredients come together to make such a breathtaking presentation!

  14. it looks lovely!

  15. This is BEAUTIFUL Rachel! I noticed it in the top row of Foodgawker this morning, and thought it looked like the perfect summer dessert. So neat that you commented on my blog today! Serendipity!

    Welcome home from London! Sounds like you’ve had a fun past couple months. It is always great to come back home after a trip and get settled back into a routine. I’m in California too! Up by San Francisco. But my husband is going down to San Diego in 2 weeks for a bachelor party, lucky guy.

    Can’t wait to see what you bake up next : )

  16. This tart is beautiful. I’ve never made anything with Mango… I’m thinking of taking this to a BBQ on the weekend… Do the mangoes go brown if the tart sits for a couple of hours?

    • I kept it in the refrigerator for about 3-4 days after making it and it was still delicious (and not brown) so I’m sure a few hours at room temperature would be fine. However, the filling will be a little less firm. Let me know how you like it! :)

  17. What a gorgeous tart!!!

  18. I’ve been wanting to make this for a long time. Must make it now after seeing your post! And I love the version at Urban Pi.

  19. I love everything that involves mango. This is my favourite tropical fruit and this recipe is amazing. So delicious! Beautiful pictures ;-)

  20. This might just be the most gorgeous tart I’ve ever seen. I’m seriously so impressed with how you laid out the mango slices. This tart is going on my summer baking list, stat!

  21. This tart looks amazing!! I can’t wait to try out for my gf and paleo friends :)

  22. what can i say…..this is delicious

  23. This tart is SO gorgeous!!! I’m loving it. And welcome back! I want to go back to London so bad!

  24. This tart looks so beautiful i would hate to ruin it by cutting it!! LOVE <3

  25. I am making this ASAP! love the way you arranged those mangoes! Beautiful!

  26. Oh my gosh Rachel – what a beautiful dessert! Girl, this is art! I can’t eat this beautiful tart (p.s. don’t be fooled – oh yes I can. :-) I CAN!!! And I will. YUM!)

  27. This recipe just screams summer to me! I love it!

  28. Yay for an AWESOME trip! But at the end of the day nothing beats home! It’s the best feeling ever to come back to a familiar surrounding! This tart looks sooooo delicious! I love how healthy it is! Mangoes are one of my favorite fruits and since the mango season is on in full swing here, I can’t wait to make this tart!

  29. Wow, this is gorgeous, looks to be the perfect summer tart!
    ErinElizabeth

  30. What a beautiful tart! I hope you enjoyed London.

  31. Catherine tong says:

    Thank you for this gorgeous recipe! I made this tart, it was quick, easy and turned out just as pretty as yours, which rarely happens when I try recipes from stylish bloggers like yourself. I’ll be making this all summer long for my paleo and gluten-free guests!

    • Oh I’m so glad that you liked it, and that it turned out well!! The only time I’m stylish is when it’s deceptively easy :) Thanks for letting me know how it turned out!

  32. Lovely tart! I will be sure to make this one. The beauty and the healthy ingredients make it a win/win recipe.

  33. Stunning!

  34. Kathy Nathan says:

    Can this lovely mango tart be made a week ahead and frozen?Kathy

    • Hi Kathy, you could definitely make the crust ahead of time and keep it in the freezer, but I would hold off on making the filling and arranging the mangos until closer to serving time. The mangos and filling wouldn’t have the same consistency if you froze them and then defrosted. You could finish the tart the day before serving and store in the refrigerator overnight, but I wouldn’t recommend any farther in advance for the best results.

  35. Hi, this looks amazing!
    Could I use peaches instead of mangos?
    Thank you

Trackbacks

  1. […] This Mango Tart uses fresh, ripe mangos and coconut cream to make a delicious dessert that's also gluten-free, Paleo, and vegan!  […]

  2. […] allows me to incorporate into my baking. I love the berries, the stone fruits (of course, the mangos), the coconut, just the freshness that comes from summertime baking and cooking […]

  3. […] This Mango Tart uses fresh, ripe mangos and coconut cream to make a delicious dessert that's also gluten-free, Paleo, and vegan!  […]

  4. […] Mango Tart – Click link to see RECIPE: http://www.bakerita.com/mango-tart/ […]

  5. […] This tart…holy cow. I have never seen a tart this beautiful! Simply stunning presentation. And on top of that, tons and tons of mango. I need it! […]

  6. […] with a little bit of substituting, and I’m a major fan of almond flour tart crusts (case. in. point.) so I went for it, and hoped no one would notice it was “healthy”. […]

  7. […] habe ich die Tarte auf Bakerita, da ist das Rezept allerdings auf englisch, deshalb hier nochmal für euch auf deutsch, so wie ich […]

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