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Bakerita

Mango Tart (Gluten Free, Paleo & Vegan)

Dairy Free· Desserts· Fruit· Gluten Free· Paleo· Rachel's Picks· Recipe Index· Refined Sugar Free· Tarts· Vegan

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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.

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.

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.

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.

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 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 :)

 

 

 

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Mango Tart


★★★★★

5 from 14 reviews

  • Author: Rachel Conners
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
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Ingredients

For the crust

  • ⅓ cup (26g) unsweetened shredded coconut
  • 1½ cups (126g) blanched almond flour
  • 2 tablespoon (30g) coconut oil (melted)
  • 2 tablespoon (30g) maple syrup
  • ¼ tsp salt

For the filling

  • 1 (13.5 oz.) can full fat coconut milk or coconut cream (refrigerated overnight)
  • 1–3 tablespoons maple syrup (depending on your tastes)
  • 1 teaspoon vanilla extract
  • 2 ripe mangos

Instructions

For the crust

  1. Preheat oven to 350ºF. 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.

For the filling*

  1. 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 or discard it).
  2. You will be left with the coconut cream in the bottom of the can – this is the thick, white creamy part. 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.

To prepare the mango

  1. 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.
  2. Slice the mango cheeks lengthwise into very thin strips.

To assemble

  1. Remove the whipped coconut cream from the fridge. Spread it in an even layer over the completely cooled crust.
  2. 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/

  • Category: Dessert
  • Cuisine: American

Did you make this recipe?

Tag @bakeritablog on Instagram and hashtag it #bakerita

 
 

 

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. #paleo #vegan #mango #tart #bakerita #mangotart #vegandessert

Enjoy this recipe? Check out some of my other tarts below!

Grapefruit Tart

This Grapefruit Tart has a bright, tart grapefruit flavor from the silky grapefruit curd, and it's topped with gorgeous pink grapefruit segments! This gluten-free, Paleo, and refined sugar free tart is a stunning way to show off grapefruit.

 

Blackberry Crisp Tart

This quick and easy Blackberry Crisp Tart has an oatmeal crust, a layer of quick blackberry chia jam, and fresh blackberries! It's perfect with vanilla ice cream. This simple recipe is gluten-free, refined sugar-free and vegan.

 

Strawberry Chocolate Tart

This Strawberry Chocolate Tart is filled with vegan chocolate ganache and topped with fresh strawberries, all in a chocolate crust. Slice into this easy and delicious gluten-free, Paleo, and vegan dessert. #bakerita #strawberrytart #tart #vegan #paleo #glutenfree #chocolate

Here are others you might like too!

  • Gluten-Free Vegan Chocolate Tart
  • Vegan Fruit Tart
  • No-Bake Lemon Cookie Fruit Tarts

 

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.
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. #paleo #vegan #mango #tart #bakerita #mangotart #vegandessert
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Comments

  1. Beth @ bethcakes says

    June 2, 2014 at 10:46 am

    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! :)

    Reply
    • Ceria Fernandez says

      October 29, 2019 at 1:48 pm

      Can this be frozen and shipped?

      Reply
      • Rachel says

        October 29, 2019 at 2:43 pm

        Hi Ceria, because the freshness of the mangos is so important to the flavor, I wouldn’t recommend it. It’s also very delicate and likely wouldn’t make the journey well. I’d recommend something like cookies, brownies, or bars for shipping!

        Reply
  2. Stephanie @ Life Tastes Like Food says

    June 2, 2014 at 10:50 am

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

    Reply
  3. Nicole ~ Cooking for Keeps says

    June 2, 2014 at 3:52 pm

    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!

    Reply
  4. How to Philosophize with Cake says

    June 2, 2014 at 5:25 pm

    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

    Reply
  5. Meriem @ Culinary Couture says

    June 2, 2014 at 8:56 pm

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

    Reply
  6. Helen @ Scrummy Lane says

    June 3, 2014 at 4:05 am

    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?!

    Reply
  7. Rebecca says

    June 3, 2014 at 6:13 am

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

    Reply
  8. Jessica @ Jessiker Bakes says

    June 3, 2014 at 6:28 am

    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.

    Reply
  9. Jessica @ Jessiker Bakes says

    June 3, 2014 at 6:29 am

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

    Reply
    • Rachel Conners says

      June 3, 2014 at 7:39 am

      Haha, no problem! Deleted :)

      Reply
  10. Ashley says

    June 3, 2014 at 6:47 am

    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!

    Reply
  11. Angie says

    June 3, 2014 at 7:35 am

    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. :)

    Reply
    • Rachel Conners says

      June 3, 2014 at 7:46 am

      Thanks so much Angie! So glad you like the tart, and agree about Paleo baking! I’ll definitely be sharing more Paleo-friendly recipes soon! :)

      Reply
  12. Lindsay @ Veggie Balance says

    June 3, 2014 at 8:35 am

    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

    Reply
    • Rachel Conners says

      June 3, 2014 at 8:53 am

      Thanks! The key is a good sharp knife so it doesn’t get stringy. It’s really not as hard to make as it looks! :)

      Reply
  13. Annie @Maebells says

    June 3, 2014 at 8:43 am

    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!

    Reply
    • Rachel Conners says

      June 3, 2014 at 8:53 am

      Thanks Annie, I hope you like it!

      Reply
  14. dina says

    June 3, 2014 at 8:46 am

    it looks lovely!

    Reply
  15. Natalie @ Tastes Lovely says

    June 3, 2014 at 9:41 am

    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 : )

    Reply
  16. Audra says

    June 3, 2014 at 10:36 am

    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?

    Reply
    • Rachel Conners says

      June 3, 2014 at 3:38 pm

      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! :)

      Reply
  17. Carla | Carla's Confections says

    June 3, 2014 at 10:40 am

    What a gorgeous tart!!!

    Reply
  18. Kirbie says

    June 3, 2014 at 10:55 am

    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.

    Reply
  19. Olivia - Primavera Kitchen says

    June 3, 2014 at 11:39 am

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

    Reply
  20. Amanda @ Once Upon a Recipe says

    June 3, 2014 at 2:38 pm

    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!

    Reply
  21. [email protected] says

    June 3, 2014 at 6:10 pm

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

    Reply
  22. bakeca Chiavari says

    June 4, 2014 at 2:26 am

    what can i say…..this is delicious

    Reply
  23. Dorothy @ Crazy for Crust says

    June 4, 2014 at 4:41 pm

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

    Reply
  24. Layla @ Brunch Time Baker says

    June 4, 2014 at 5:26 pm

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

    Reply
  25. [email protected] says

    June 4, 2014 at 6:01 pm

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

    Reply
  26. Kristi @ Inspiration Kitchen says

    June 4, 2014 at 7:38 pm

    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!)

    Reply
  27. Pamela @ Brooklyn Farm Girl says

    June 4, 2014 at 8:00 pm

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

    Reply
  28. Samina | The Cupcake Confession says

    June 4, 2014 at 9:44 pm

    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!

    Reply
  29. Erin says

    June 5, 2014 at 5:35 am

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

    Reply
  30. Laura @ Laura's Culinary Adventures says

    June 6, 2014 at 9:02 am

    What a beautiful tart! I hope you enjoyed London.

    Reply
  31. Catherine tong says

    June 7, 2014 at 3:22 pm

    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!

    Reply
    • Rachel Conners says

      June 7, 2014 at 4:17 pm

      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!

      Reply
  32. Leslie Parsons says

    June 17, 2014 at 6:35 am

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

    Reply
  33. Heather says

    June 19, 2014 at 6:33 am

    Stunning!

    Reply
  34. Kathy Nathan says

    July 14, 2014 at 4:08 pm

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

    Reply
    • Rachel Conners says

      July 14, 2014 at 7:04 pm

      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.

      Reply
  35. pilar says

    August 31, 2014 at 10:21 am

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

    Reply
    • Rachel Conners says

      August 31, 2014 at 12:09 pm

      Hi Pilar – you could definitely use peaches instead. I’ve actually done that, and it’s delicious! Enjoy :)

      Reply
  36. Nadj says

    October 25, 2014 at 8:04 pm

    Hi! I love your recipe! do you think the crust can be filled with something like custard? then baked again?

    Reply
    • Rachel Conners says

      October 26, 2014 at 9:08 am

      Hi Nadj, I haven’t tried it so I can’t confirm, but definitely don’t bake it with the mango on top. Let us know how it works out for you!

      Reply
  37. Dori says

    February 13, 2015 at 9:21 am

    This looks great! Rachel, is there any other non-nut based flour that can be substituted for the almond flour?

    Reply
    • Rachel Conners says

      February 13, 2015 at 5:17 pm

      Hi Dori, thanks so much! You could try using oat flour if you aren’t Paleo, or ground up sunflower seeds. Hope you like it!

      Reply
  38. Rachel y says

    March 19, 2015 at 5:11 pm

    Can I substitute the almont flour with any other flour ? My son is allergic to tree nuts and he loves coconut and mangos

    Reply
    • Rachel Conners says

      March 23, 2015 at 10:00 am

      Hi Rachel. You could use sunflower seed flour (which is easy to make yourself in a food processor or blender) or substitute with an equal amount of oat flour. Hope you and your son like the tart!

      Reply
      • Anne Buggy says

        June 2, 2019 at 6:30 am

        Thanks for this reply. That was my question also. I have been gluten free for a couple of years, but am also allergic to tree nuts (not coconut, thank goodness!) I notice often that almond flour is the flour of choice for gluten free baking. I plan to make this today for a family gathering and will use the oat flour substitution.

        Reply
        • Rachel says

          June 2, 2019 at 9:57 am

          I hope that you love it, Anne!

          Reply
  39. Phyllis says

    March 21, 2015 at 7:43 am

    I know this tart well, I lived in the north country for 14 years. Since we moved my husband n myself have miss this decadent dessert. Thank you so much for sharing, making one today. Will let you know how it turns out.

    Reply
    • Rachel Conners says

      March 23, 2015 at 9:39 am

      Awesome! I hope you and your husband enjoy the tart, Phyllis.

      Reply
  40. Risa Bracamonte says

    March 22, 2015 at 6:15 pm

    I made this for a friend’s bday and it was a hit.

    ★★★★★

    Reply
    • Rachel Conners says

      March 23, 2015 at 9:17 am

      So glad to hear that, Risa!

      Reply
  41. Sabrina says

    April 2, 2015 at 1:07 pm

    I made this and it seems very runny. What did I do wrong? Thanks

    Reply
    • Rachel Conners says

      April 2, 2015 at 2:32 pm

      Hi Sabrina, I would guess that your coconut cream was not thick enough if it seems runny (I’m assuming your referring to the coconut filling). Make sure to only use the coconut cream from the coconut milk, not the water. Trader Joe’s sells just coconut cream in a can as well! Hope this helps.

      Reply
      • Sabrina says

        April 3, 2015 at 9:42 pm

        Thank you. I drained the water but maybe it didn’t have enough fat. I’ll try the kind at trader Joe’s. Thanks so much.

        Reply
  42. Candace Greenberg says

    April 5, 2015 at 1:08 pm

    Wonderful recipe! I made this for our Easter gathering and everyone loved it

    Reply
  43. Clara says

    April 15, 2015 at 11:08 am

    Hi! I’m planning to make this this weekend but only have unsweetened coconut flakes instead of shredded coconut. Do you think this will work the same? The flakes seem a little dry.

    Reply
    • Rachel says

      April 15, 2015 at 12:30 pm

      Hi Clara – the flakes will work, but I would pulse them a couple of times in a food processor to make them a bit smaller. This will help the crust hold together more easily. Hope you enjoy the tart!

      Reply
  44. LT Westgate says

    April 23, 2015 at 7:15 am

    What a fresh dessert! I used coconut flakes and pulsed a few more times and this worked very well. Hardest part is cutting the mango, but that has always been a challenge for me. Still was beautiful. Wonderful recipe!

    ★★★★★

    Reply
  45. April says

    June 3, 2015 at 12:20 pm

    This tart is wonderful! It was fun to make and turned out perfectly. I love that it is sweet but not overwhelmingly so. A beautiful recipe; thank you!

    ★★★★★

    Reply
    • Rachel says

      June 6, 2015 at 6:23 am

      I’m so glad you enjoyed making and eating the tart, April! Thanks for sharing :)

      Reply
  46. Svatia says

    July 9, 2015 at 5:27 am

    Hi,

    I was wondering if you can use a different flour and oil. Im in a place where I cant get these ingredients. Thank you! It looks delicious.

    S.

    Reply
    • Rachel says

      July 9, 2015 at 8:46 am

      Hi Svatia, I haven’t tried this recipe using a different flour. For the oil, you could use melted butter instead. For the flour, any other nut seed flour would work. You may want to use a different crust recipe that uses ingredients you have on hand for the best results. Enjoy!

      Reply
  47. Sofia says

    October 1, 2015 at 7:08 am

    When you say to include “vanilla” is that vanilla ice cream? Can’t wait to try this!

    Reply
    • Rachel says

      October 1, 2015 at 2:37 pm

      Hi Sofia, no, that refers to vanilla extract. Sorry for the confusion! Enjoy.

      Reply
  48. Lera K says

    January 30, 2016 at 5:44 am

    hello.

    I”ve made a brave attempt to make this one,measured every ingredient precisely, but my crust turned into crumble with the most gentle touch.
    what have i done incorrectly? perhaps it needed more oil? or lower oven temperature?
    want to try to make this again,so advice would be greatly appreciated

    thanks

    Reply
    • Rachel says

      January 30, 2016 at 9:29 am

      Hi Lera. When you’re working with almond flour, the most common cause of that is that the almond flour is too coarse a grind. If it’s too coarse, it won’t stick together well and will crumble, like you described. I like using Honeyville and Bob’s Red Mill almond flour. However, you could definitely try using an extra tablespoon or so of oil or maple syrup to get it to hold together a bit better too if you don’t want to buy new almond flour (I know it’s expensive). I hope this helps! Good luck, and let me know if you have any other troubles or questions. Enjoy!

      Reply
      • Lera K says

        January 31, 2016 at 11:30 am

        thank you very much Rachel. will give it another try just now and report on a progress later.:)

        Reply
  49. Jo says

    June 10, 2016 at 1:43 pm

    Hi just wanted to stop by and thank you for the inspiration. Every year here on the isle of wight we get abandoned at work by colleagues attending the isle of wight festival. To cheer ourselves up, we core few workers indulge in a 3 day “Feastival”. This year, after many years as a veggie I have gone dairy free and was worried that I might not be able to meet the strict yumminess requirements for my submissions. However, after seeing your beautiful tart, I decided to make a version with a dark chocolate/soya cream ganache and a dairy free biscuit base. What a wonder – everyone thought it was divine. Many thanks – I will be making again!!

    Reply
    • Rachel says

      June 10, 2016 at 2:36 pm

      Thank you for sharing that with me, Jo! Adding a chocolate ganache sounds positively delicious – I’ve got to try that. So happy you loved the tart and it makes me smile to be a part of your tradition! Have a good weekend :)

      Reply
  50. Nataly says

    July 21, 2016 at 10:21 am

    I am planning to bring this to a BBQ on Saturday night (because it looks like a work of art!!). Will this keep well in the fridge for 3 – 4 hours before serving or will the mango make the cream run/get liquidy?

    Reply
    • Rachel says

      July 21, 2016 at 10:51 am

      Hi Nataly. You can definitely prep this tart a few hours before serving – the whipped coconut cream will hold up in the fridge. Hope you enjoy it! :)

      Reply
  51. Sylvie says

    January 19, 2018 at 4:11 pm

    That looks absolutely delicious! Mangoes are amazing in Australia right now, I’m gonna have to try this recipe!
    In the meantime, I’ll include this recipe in my “Inspiration Sunday” post tomorrow :)

    Reply
    • Rachel says

      January 20, 2018 at 12:52 pm

      Thanks for the love, Sylvie! Hope you enjoy the tart :)

      Reply
  52. Angela J Reina says

    May 12, 2018 at 4:10 pm

    I made this twice now and both times came out absolutely amazing. I used 1tbs of agave syrup and that seems to be just good enough. It’s not extremely sweet light fluffy coconut filling. The almond flour crust came out just a little too salty, but I might have over done it with the salt. I say 1/2tsp. But other than that the crust was nutty and the shredded coconut gave it an amazing light crunchy texture. Any topping would go great with this tart filling, I’ve used mango twice now. Next time I want to sweeten the filling a little more and use a different topping.

    ★★★★★

    Reply
    • Rachel says

      May 12, 2018 at 7:42 pm

      So thrilled you’re loving it Angela, thanks so much for sharing your feedback.

      Reply
      • Bobbi Jo Bush says

        June 20, 2019 at 6:54 pm

        I have made your wonderful tart at least a dozen times, and it is delicious and a spectacle to behold every time!
        Still can’t get over how few ingredients and how easy and quick to make. I use the small yellow (honey, Atulfo) mangoes., so creamy and custardy. Definitely discovered there IS a brand difference in canned coconut milk. I have the best results with Thai Kitchen. Thanks for developing and sharing your recipe :)

        ★★★★★

        Reply
        • Rachel says

          June 21, 2019 at 10:28 am

          I love the Atulfo mangos here, too! So thrilled you’re loving the recipe and thank you so much for sharing your feedback, Bobbi.

          Reply
  53. Cindy Raymond says

    June 22, 2019 at 7:51 am

    I am so glad I found your site! I always say, “I’m not a baker,” and this is true but I’m beginning to think there is hope for me. I live in Florida and my husband has a mango tree at his office. For three weeks every June, he brings home almost every day a bucket of mangos. We give a lot away, and I also peel and cut a lot of them and put them in the freezer. This year I wanted to branch out and make something more special so I searched recipes online and found your mango tart recipe. I made two mango tarts and I gave the prettier one to my husband on Father’s Day. I’m really happy with how it came out and it tasted delicious! Today I’m looking back at your recipe to make a grocery list to make six mango tarts with my dear friend’s grandchildren. Some of the children are recently adopted after being thru the foster children and I’m so excited to make tarts with them! If there is any way to send you a photo of the tart that I made and a few pics I may take tomorrow with the children, I’d be happy to do so. Thank you so much and I look forward to trying more of your wonderful recipes and enjoying your web site.

    ★★★★★

    Reply
    • Rachel says

      June 24, 2019 at 3:40 pm

      I’m so thrilled you’re loving this recipe, Cindy! Thanks so much for sharing the love. I’m very jealous of your husband’s office mango tree! Have so much fun making this with the kids, also. If you want to send photos to [email protected] or via Instagram @bakeritablog, I’d love to see :)

      Reply
  54. Scarlet says

    August 20, 2019 at 6:34 am

    What a beautiful tart! I would have thought that the mango flower design was out of my league but the process photos really help make it look like I might be able to do it! I am pinning it to give it a whirl soon!

    Reply
    • Rachel says

      August 20, 2019 at 10:11 am

      I hope you love it, Scarlet! I’ve been sent many photos of beautiful tarts from people who thought the same thing – I’d urge you to give it a try! It’s easier than it looks :)

      Reply
  55. Hanna says

    October 18, 2019 at 9:35 am

    Hi! So excited to make this but a lil confused- did you mean coconut milk (ive never worked with it so dont know the content – sounds dumb, but i mean with all the tilting, leave the liquid on top etc.. im assuming milk = liquid only) or coconut cream? They sell both here so i’m abit puzzled, please help! Thank u so much!!

    Reply
    • Rachel says

      October 21, 2019 at 11:20 am

      Hi Hanna! Sorry for the confusion – the part you should be using is the coconut cream, NOT the thin liquid on the bottom. Hope this helps clarify!

      Reply
  56. Resep Masakan says

    November 24, 2019 at 10:48 pm

    Thank you so much! My family had a great time with these recipes!

    ★★★★★

    Reply
    • Rachel says

      November 25, 2019 at 9:34 am

      So thrilled to hear you and your family enjoyed making this, Resep!

      Reply
  57. Alleycat says

    April 9, 2020 at 11:31 am

    This looks so good! A family friend of mine is always giving me mangos, and we just don’t eat them enough to use them. I’m definitely trying this! (And several others that look absolutely delectable!)

    Reply
    • Rachel says

      April 9, 2020 at 11:45 am

      I can’t wait to hear what you think! Enjoy :D

      Reply

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TAHINI CAULIFLOWER STEAKS 🤩🌱 my new favorite TAHINI CAULIFLOWER STEAKS 🤩🌱 my new favorite thing and so easy to make, plus this recipe is vegan, GF, whole30, and keto ‼️ have you ever had a cauliflower steak?!

the cauliflower is sliced into thick slices and dipped in a super easy tahini sauce. then they’re roasted until golden brown. the tahini sauce forms a kind of crunchy coating that makes the cauliflower almost taste breaded. it is SO good. I love serving with rice + greens and more tahini sauce on top. also put a slice into the middle of a grilled cheese and that was a fabulous idea. 

get the recipe from the link in my profile and have a very delicious dinner 😁 https://www.bakerita.com/vegan-tahini-cauliflower-steaks/
say hello to my favorite vegan + gf LEMON CAKE! 🤩🍋✨ we’re talking about CITRUS treats today in my stories - what are your thoughts on citrus dessert goodness?! personally, it’s not my all-time favorite for desserts but I LOVE it in savory treats. but we know I’ll still never say no to but a good lemony dessert ;)

this easy lemon cake is so fabulous. it’s fluffy and full of flavor and topped with a luscious lemony glaze. perfect for my citrus lovers out here 🤗

get the recipe from the link in my profile 🍋✨ https://www.bakerita.com/gluten-free-vegan-lemon-cake/
MISO NOODLE SOUP! 🍲🥦✨ my favorite twist on MISO NOODLE SOUP! 🍲🥦✨ my favorite twist on a classic noodle soup for any days where you want to kick a cold or just want to feel warmed from the inside out. that’s the kind of coziness I need these days 🥰 it’s done in 30 minutes and perfect for whatever veggies you have tucked into the fridge‼️

get the recipe from the link in my profile ✨ https://www.bakerita.com/vegetable-miso-noodle-soup-gluten-free-vegan/

hope you’re having a good Sunday and that your day is nourishing, in whatever way you need it to be 😘❤️
anyone want a chocolate truffle? 🍫🍬 only 4 i anyone want a chocolate truffle? 🍫🍬 only 4 ingredients and so easy to make, but pretty hard to share. melt in your mouth goodness!! the only ingredients you need are:

✨ dark chocolate 
✨ coconut milk
✨ nut butter of choice
✨ maple syrup or sweetener of choice
plus whatever goodies you want to roll them in!! options are endless 🤩

recipe is via the link in my profile! https://www.bakerita.com/easy-vegan-chocolate-truffles/

hope you have a fabulous day 😘 sending you love!!!
currently craving: PEANUT BUTTER SHORTBREAD BARS ‼️ essentially a peanut butter twix bar, with a shortbread crust, a luscious and EASY peanut butter caramel, topped off with chocolate + sea salt. AKA what we all need to start this week on a sweeter note. recipe is linked in my profile ✨ https://www.bakerita.com/peanut-butter-millionaires-shortbread-gluten-free-vegan/
feeling cozy? ✨☕️ warm up with my new favori feeling cozy? ✨☕️ warm up with my new favorite holiday drinks 🤩 we’ve got:

• SALTED CASHEW HOT CHOCOLATE
• LONDON FOG TEA LATTE
• PEPPERMINT MOCHA

which are you choosing?! each is so creamy and delicious, they’re all dairy-free, vegan, and refined sugar free, and they’re perfect for sipping by the fire to warm you from the inside out.

recipes are all found via the link in my profile! https://www.bakerita.com/holiday-drinks-peppermint-mocha-london-fog-tea-latte-salted-cashew-hot-chocolate/

sending you all lots of new year love!! 😘 may 2021 be the year we’re able to come together with love to make this world a better place ❤️
SALTED ALMOND BROWNIES ⭐️❤️✨ so fudgy, g SALTED ALMOND BROWNIES ⭐️❤️✨ so fudgy, gluten-free, vegan goodness ‼️ just because Christmas is over doesn’t mean we’re done with sweets...right? 😁 

recipe is in the link in my profile! https://www.bakerita.com/salted-almond-brownies-gluten-free-paleo-vegan/

hope you have a beautiful day! ill be spending it doing some 2021 planning, so send me your requests!! xoxo 💋😘
SNOWBALL COOKIES are here ✨❄️🎄 these litt SNOWBALL COOKIES are here ✨❄️🎄 these little babies are so cute, tender, and melt-in-your-mouth good. we keep them refined sugar free by making a coconut sugar powdered sugar, and I also tested a keto option!! these are perfect last minutes Christmas cookies 🎄❤️

get the recipe from the link in my profile ✨ https://www.bakerita.com/gluten-free-vegan-snowball-cookies/

merry christmas to all who celebrate 🎁 I hope it’s full of love and deliciousness!!

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