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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 of 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. I still have tons more recipes I need to make/perfect/share with you guys! This Mango Tart has been on my to-do list for ages. Thankfully, 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.
How to make a mango tart
The key to this tart is firm, sweet, perfectly ripe mangos. They’re the star of the show. A subpar fruit will make a subpar tart (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. The outcome is 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! It comes together in minutes with a wooden spoon and just a few ingredients. The filling does require a bit of forethought with putting the coconut milk in the fridge overnight. However, the actual active prep time is just a few minutes. The whole mango tart recipe is gluten-free, grain-free, vegan, Paleo, and soy-free.
As I’m continuing to explore gluten-free baking, 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. 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 are some step-by-step photos of how I did it:
How to make a mango flower
As for the creation of the mango flower, here are some photos to show the process. I also hopefully explained it decently in the instructions, but if you have any other questions, feel free to ask me in the comments!
This gluten-free mango tart was the most perfect treat to make for the beginning of summer. It will be amazing with a variety of different fruits for different times of the year. I’m excited about stone fruit versions later in the summer – peaches and nectarines would be amazing! I hope you all love it and will share it 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 :)
Here are others you might like too!
- Gluten-Free Vegan Chocolate Tart
- Vegan Fruit Tart
- No-Bake Lemon Cookie Fruit Tarts
- Grapefruit Tart
- Blackberry Crisp Tart
- Strawberry Chocolate Tart
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 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
- 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 or discard it).
- 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
- 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!
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 :)
Thanks for the love, Sylvie! Hope you enjoy the tart :)
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.
So thrilled you’re loving it Angela, thanks so much for sharing your feedback.
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 :)
I love the Atulfo mangos here, too! So thrilled you’re loving the recipe and thank you so much for sharing your feedback, Bobbi.
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.
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 bakeritablog@gmail.com or via Instagram @bakeritablog, I’d love to see :)
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!
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 :)
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!!
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!
Thank you so much! My family had a great time with these recipes!
So thrilled to hear you and your family enjoyed making this, Resep!
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!)
I can’t wait to hear what you think! Enjoy :D
How do I make this without almond flour!!! I’m allergic :/
Wondering what a good substitute would be. I have two MASSIVE mango trees and I’m dying to make this!
Hi Miranda! You can use oat flour in place of the almond flour here. Lucky you with the mango trees!! Enjoy :)
Delicious, refreshing, and beautiful dessert!
Thanks Hannah!
Delicious and easy!
I’m getting into vegan baking because my partner’s grandmother has developed a number of food allergies and now adheres to a vegan diet. Truth be told, the adjustment has been challenging for her so I’ve been trying to find treats I can bring to family events that she and non vegans alike will enjoy and this is it! Highly recommend!
So glad it was a hit Jen, thanks so much for your feedback!!