No-Bake Coconut Mango Tart
A tropical-inspired no-bake tart featuring a crisp almond crust with a creamy coconut filling topped with fresh mango slices. This mediterranean-inspired desserts ready in about 15 minutes pairs (150g) almond flour, (40g) unsweetened shredded coconut, (85g) honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 1/2 cups (150g) almond flour
- 1/2 cup (40g) unsweetened shredded coconut
- 1/4 cup (85g) honey
- 1 cup (240ml) coconut cream
- 1 large, peeled and sliced ripe mango
Instructions
- Step 1: In a medium bowl, combine 1 1/2 cups (150g) almond flour, 1/2 cup (40g) unsweetened shredded coconut, and 1/4 cup (85g) honey. Mix thoroughly until the mixture sticks together when pressed.
- Step 2: Press the almond mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Place the crust in the refrigerator to chill and set for 20 minutes.
- Step 3: Meanwhile, whisk 1 cup (240ml) coconut cream in a separate bowl until smooth and slightly thickened. Spread the coconut cream evenly over the chilled crust.
- Step 4: Arrange thin slices from 1 large ripe mango over the coconut cream layer, covering the tart surface. Chill the tart for an additional 30 minutes before slicing and serving.
Frequently asked questions
How long does No-Bake Coconut Mango Tart take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover No-Bake Coconut Mango Tart?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (150g) almond flour from drying out.
Can I substitute ingredients in 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 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.
What goes well with No-Bake Coconut Mango Tart?
Mediterranean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
