No-Bake Mango Coconut Cream Tart

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

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 refreshing tropical tart featuring a creamy coconut filling and ripe mango slices on a crunchy almond crust, perfect for warm days. This Caribbean-inspired recipe (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.

Prep: 20 min Serves 8 Caribbean cuisine 290 cal/serving

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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

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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.