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 :)
Mango Tart
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 refrigerated overnight
- 1-3 tablespoons maple syrup depending on your tastes
- 1 teaspoon vanilla extract
- 2 ripe mangos
Instructions
For the crust
- 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).
- 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.
For the filling*
- 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.
To prepare the mango
- 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.
To assemble
- 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!
Recipe 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/
Enjoy this recipe? Check out some of my other tarts below!
Here are others you might like too!
Beth @ bethcakes says
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! :)
Stephanie @ Life Tastes Like Food says
This tart looks so beautiful!!! What a great summer recipe. Can’t wait to give it a go :)
Nicole ~ Cooking for Keeps says
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!
How to Philosophize with Cake says
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
Meriem @ Culinary Couture says
This sounds amaaaaazing Rachel! I am going to try it tomorrow!
Helen @ Scrummy Lane says
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?!
Rebecca says
This looks SO good. I can’t wait for mangos to come into season so I can make this :)
Jessica @ Jessiker Bakes says
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.
Jessica @ Jessiker Bakes says
UGH ignore my first comment please! I was reading Beth’s own and wrote her name hahaha please delete it!
Rachel Conners says
Haha, no problem! Deleted :)
Ashley says
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!
Angie says
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. :)
Rachel Conners says
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! :)
Lindsay @ Veggie Balance says
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
Rachel Conners says
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! :)
Annie @Maebells says
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!
Rachel Conners says
Thanks Annie, I hope you like it!
dina says
it looks lovely!
Natalie @ Tastes Lovely says
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 : )
Audra says
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?
Rachel Conners says
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! :)
Carla | Carla's Confections says
What a gorgeous tart!!!
Kirbie says
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.
Olivia - Primavera Kitchen says
I love everything that involves mango. This is my favourite tropical fruit and this recipe is amazing. So delicious! Beautiful pictures ;-)
Amanda @ Once Upon a Recipe says
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!
[email protected] says
This tart looks amazing!! I can’t wait to try out for my gf and paleo friends :)
bakeca Chiavari says
what can i say…..this is delicious
Dorothy @ Crazy for Crust says
This tart is SO gorgeous!!! I’m loving it. And welcome back! I want to go back to London so bad!
Layla @ Brunch Time Baker says
This tart looks so beautiful i would hate to ruin it by cutting it!! LOVE <3
[email protected] says
I am making this ASAP! love the way you arranged those mangoes! Beautiful!
Kristi @ Inspiration Kitchen says
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!)
Pamela @ Brooklyn Farm Girl says
This recipe just screams summer to me! I love it!
Samina | The Cupcake Confession says
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!
Erin says
Wow, this is gorgeous, looks to be the perfect summer tart!
ErinElizabeth
Laura @ Laura's Culinary Adventures says
What a beautiful tart! I hope you enjoyed London.
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!
Rachel Conners says
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!
Leslie Parsons says
Lovely tart! I will be sure to make this one. The beauty and the healthy ingredients make it a win/win recipe.
Heather says
Stunning!
Kathy Nathan says
Can this lovely mango tart be made a week ahead and frozen?Kathy
Rachel Conners says
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.
pilar says
Hi, this looks amazing!
Could I use peaches instead of mangos?
Thank you
Rachel Conners says
Hi Pilar – you could definitely use peaches instead. I’ve actually done that, and it’s delicious! Enjoy :)
Nadj says
Hi! I love your recipe! do you think the crust can be filled with something like custard? then baked again?
Rachel Conners says
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!
Dori says
This looks great! Rachel, is there any other non-nut based flour that can be substituted for the almond flour?
Rachel Conners says
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!
Rachel y says
Can I substitute the almont flour with any other flour ? My son is allergic to tree nuts and he loves coconut and mangos
Rachel Conners says
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!
Phyllis says
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.
Rachel Conners says
Awesome! I hope you and your husband enjoy the tart, Phyllis.
Risa Bracamonte says
I made this for a friend’s bday and it was a hit.
Rachel Conners says
So glad to hear that, Risa!
Sabrina says
I made this and it seems very runny. What did I do wrong? Thanks
Rachel Conners says
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.
Sabrina says
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.
Candace Greenberg says
Wonderful recipe! I made this for our Easter gathering and everyone loved it
Clara says
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.
Rachel says
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!
LT Westgate says
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!
April says
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!
Rachel says
I’m so glad you enjoyed making and eating the tart, April! Thanks for sharing :)
Svatia says
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.
Rachel says
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!
Sofia says
When you say to include “vanilla” is that vanilla ice cream? Can’t wait to try this!
Rachel says
Hi Sofia, no, that refers to vanilla extract. Sorry for the confusion! Enjoy.
Lera K says
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
Rachel says
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!
Lera K says
thank you very much Rachel. will give it another try just now and report on a progress later.:)
Jo says
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!!
Rachel says
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 :)
Nataly says
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?
Rachel says
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! :)
Sylvie says
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 :)
Rachel says
Thanks for the love, Sylvie! Hope you enjoy the tart :)
Angela J Reina says
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.
Rachel says
So thrilled you’re loving it Angela, thanks so much for sharing your feedback.