Gluten-Free No-Bake Coconut Mango Tart

By AislePrompt Editorial · Published 2026-07-11 · Updated 2026-07-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A tropical-inspired no-bake tart with a crunchy gluten-free crust, creamy coconut filling, and fresh mango topping. This Tropical-inspired gluten-free recipe, ready in about 20 minutes, layers gluten-free rolled oats, unsweetened shredded coconut, maple syrup into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Serves 8 Tropical cuisine 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 1/2 cups (135g) gluten-free rolled oats
1/2 cup (40g) unsweetened shredded coconut
1/3 cup (80ml) maple syrup
1/4 cup (56g), melted coconut oil
8 oz (225g), softened cream cheese
1/2 cup (120ml) coconut cream
1 tsp pure vanilla extract
1 large (about 300g), peeled and sliced ripe mango

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Line a 9-inch tart pan with removable bottom with parchment paper.
Step 2: In a medium bowl, combine 1 1/2 cups (135g) gluten-free rolled oats, 1/2 cup (40g) unsweetened shredded coconut, 1/3 cup (80ml) maple syrup, and 1/4 cup (56g) melted coconut oil. Stir until mixture is evenly coated and sticky.
Step 3: Press the oat mixture firmly and evenly into the bottom and up the sides of the prepared tart pan to form the crust. Refrigerate for 30 minutes to set.
Step 4: While the crust chills, in a large bowl beat 8 oz (225g) softened cream cheese, 1/2 cup (120ml) coconut cream, and 1 tsp pure vanilla extract until smooth and creamy.
Step 5: Spread the coconut cream cheese filling evenly over the chilled crust.
Step 6: Arrange 1 large (about 300g) peeled and sliced ripe mango in a circular pattern on top of the filling.
Step 7: Refrigerate the tart for at least 1 hour before serving to allow flavors to meld and the filling to firm up.
Step 8: Slice and serve chilled for a refreshing gluten-free dessert.