No-Bake Coconut Mango Tart with Lime Glaze

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

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.

Tropical no-bake tart featuring a crunchy coconut crust filled with a silky mango cream and topped with a zesty lime glaze. This Caribbean-inspired recipe, ready in about 20 minutes, layers graham cracker crumbs, sweetened shredded coconut, unsalted butter, melted 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 320 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 Caribbean cuisine 320 cal/serving

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Ingredients

1 1/4 cups graham cracker crumbs
1/2 cup sweetened shredded coconut
5 tbsp unsalted butter, melted
8 oz cream cheese, softened
2/3 cup powdered sugar
1 cup fresh mango puree
1 cup heavy cream
2 tbsp lime juice
1 tsp lime zest
1 tsp gelatin powder
2 tbsp cold water

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Instructions

Step 1: In a medium bowl, combine 1 1/4 cups graham cracker crumbs, 1/2 cup sweetened shredded coconut, and 5 tbsp melted unsalted butter; mix thoroughly. Press this mixture firmly into the bottom and up the sides of a 9-inch tart pan with removable bottom. Refrigerate for 30 minutes to set.
Step 2: In a small bowl, sprinkle 1 tsp gelatin powder over 2 tbsp cold water and let bloom for 5 minutes.
Step 3: In a large bowl, beat 8 oz softened cream cheese with 2/3 cup powdered sugar until smooth and fluffy. Stir in 1 cup fresh mango puree and 1 tsp lime zest until well combined.
Step 4: Heat the bloomed gelatin gently in the microwave for 10 seconds or until melted; stir it into the mango mixture.
Step 5: In a chilled bowl, whip 1 cup heavy cream to stiff peaks (about 3-4 minutes), then gently fold the whipped cream into the mango mixture until smooth.
Step 6: Pour the mango cream filling into the chilled crust and smooth the top. Refrigerate for at least 4 hours or overnight to set.
Step 7: Just before serving, whisk 2 tbsp lime juice into any accumulated juices on top for a fresh glaze or drizzle additional lime juice mixed with a teaspoon of powdered sugar over the tart for extra zing.