No-Bake Coconut Mango Tart with Cashew Cream
A tropical no-bake tart combining sweet mango slices with creamy cashew filling and a crisp coconut crust. This tropical-inspired desserts (vegan) ready in about 20 minutes layers (120g) unsweetened shredded coconut, (225g), soaked overnight raw cashews, (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 290 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 (120g) unsweetened shredded coconut
- 1 1/2 cups (225g), soaked overnight raw cashews
- 1/3 cup (80ml) maple syrup
- 1/4 cup (60ml), melted coconut oil
- 2 tbsp fresh lime juice
- 1 tsp vanilla extract
- 2 large, peeled and thinly sliced ripe mango
- 1/8 tsp salt
Instructions
- Step 1: In a food processor, combine 1 1/2 cups unsweetened shredded coconut with 1/4 cup melted coconut oil and 2 tbsp maple syrup. Pulse until the mixture sticks together when pressed between fingers.
- Step 2: Press the coconut crust mixture evenly into the bottom and up the sides of a 9-inch tart pan with removable bottom. Place in freezer to set while preparing filling.
- Step 3: Drain and rinse 1 1/2 cups raw cashews soaked overnight. In a high-speed blender, blend cashews with 1/3 cup maple syrup, 2 tbsp fresh lime juice, 1 tsp vanilla extract, and 1/8 tsp salt until completely smooth and creamy, scraping down sides as needed.
- Step 4: Pour cashew cream filling into chilled crust and smooth the surface with a spatula.
- Step 5: Arrange thin slices from 2 large peeled mangoes on top of the filling in a decorative pattern.
- Step 6: Refrigerate tart for at least 4 hours or overnight until set and firm.
- Step 7: Remove tart from pan and serve chilled, optionally garnished with toasted coconut flakes or fresh mint leaves.
Frequently asked questions
How long does No-Bake Coconut Mango Tart with Cashew Cream 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 No-Bake Coconut Mango Tart with Cashew Cream?
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 No-Bake Coconut Mango Tart with Cashew Cream?
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 with Cashew Cream 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 No-Bake Coconut Mango Tart with Cashew Cream vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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