Gluten-Free No-Bake Coconut Mango Tart
A tropical-inspired no-bake tart with a crunchy gluten-free crust, creamy coconut filling, and fresh mango topping. This tropical-inspired gluten free ready in about 20 minutes layers (135g) gluten-free rolled oats, (40g) unsweetened shredded coconut, (80ml) 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.
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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Gluten-Free No-Bake Coconut Mango Tart take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Gluten-Free No-Bake Coconut Mango Tart?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Gluten-Free No-Bake Coconut Mango Tart?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Gluten-Free No-Bake Coconut Mango Tart for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Gluten-Free No-Bake Coconut Mango Tart gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
