No-Bake Coconut Mango Tart with Lime Gelatin

By AislePrompt Editorial · ·

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 no-bake tart featuring a crispy coconut crust, creamy mango filling, and a zesty lime gelatin topping for a refreshing finish. This Tropical-inspired recipe, ready in about 20 minutes, layers shredded coconut, digestive biscuits, unsalted butter 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 300 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 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, mix 1 1/2 cups unsweetened shredded coconut, 1 cup crushed digestive biscuits, and 6 tbsp melted unsalted butter until the mixture holds together when pressed.
  2. Step 2: Press the coconut biscuit mixture firmly into the bottom and up the sides of a 9-inch tart pan with removable bottom to form an even crust. Refrigerate while preparing the filling.
  3. Step 3: In a large bowl, beat 8 oz softened cream cheese with 1/2 cup sweetened condensed milk until smooth and creamy.
  4. Step 4: Fold 1 cup fresh mango puree gently into the cream cheese mixture until fully combined.
  5. Step 5: In a small bowl, sprinkle 1 tbsp unflavored gelatin powder over 1/4 cup cold water and let it bloom for 5 minutes.
  6. Step 6: Gently warm the bloomed gelatin in the microwave for 15 seconds or over a double boiler until dissolved, then stir in 3 tbsp fresh lime juice.
  7. Step 7: Quickly fold the lime gelatin mixture into the mango cream cheese filling until evenly incorporated.
  8. Step 8: Pour the filling into the prepared crust and smooth the top with a spatula.
  9. Step 9: Refrigerate the tart for at least 4 hours or until fully set before removing from the pan and serving.

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