No-Bake Mango Coconut Cream Tart
A refreshing tropical tart featuring a creamy coconut filling and ripe mango slices on a crunchy almond crust, perfect for warm days. This caribbean-inspired desserts (vegan, gluten free) ready in about 20 minutes layers almond flour, unsweetened shredded coconut, 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 almond flour
- 1/2 cup unsweetened shredded coconut
- 3 tbsp maple syrup
- 4 tbsp, melted coconut oil
- 1 can (13.5 oz), chilled full-fat coconut milk
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 2, peeled and thinly sliced ripe mango
- 1 tsp lime zest
Instructions
- Step 1: In a medium bowl, combine 1 1/2 cups almond flour, 1/2 cup unsweetened shredded coconut, 3 tbsp maple syrup, and 4 tbsp melted coconut oil. Stir until mixture resembles wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch tart pan. Chill in the refrigerator for at least 30 minutes until set.
- Step 2: Open 1 can (13.5 oz) chilled full-fat coconut milk and scoop out the thick cream into a mixing bowl, leaving the liquid behind. Add 1/4 cup powdered sugar and 1 tsp vanilla extract. Using a hand mixer, whip the coconut cream on high for 2-3 minutes until light and fluffy.
- Step 3: Spread the whipped coconut cream evenly over the chilled crust. Arrange thin slices from 2 peeled ripe mangoes in a circular pattern on top of the cream. Sprinkle 1 tsp lime zest over the mango for a fresh zing. Refrigerate tart for at least 1 hour before serving to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Mango Coconut Cream 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 No-Bake Mango Coconut Cream 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 No-Bake Mango Coconut Cream 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 Mango Coconut Cream 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 No-Bake Mango Coconut Cream Tart vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
