No-Bake Mango Coconut Icebox Tart
A refreshing tropical tart with a crunchy almond crust filled with creamy coconut custard and topped with ripe mango slices. This caribbean-inspired desserts (vegan, gluten free) ready in about 30 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 280 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
- 1/4 cup maple syrup
- 6 tbsp coconut oil, melted
- 1 can (14 oz) full-fat coconut milk
- 1 tbsp agar powder
- 1 tsp pure vanilla extract
- 2 cups fresh mango, peeled and sliced
- 1 tsp lime zest
Instructions
- Step 1: In a medium bowl, mix 1 1/2 cups almond flour, 1/2 cup unsweetened shredded coconut, 1/4 cup maple syrup, and 6 tbsp melted coconut oil until the mixture holds together when pressed.
- Step 2: Press the crust mixture evenly into the bottom and up the sides of a 9-inch tart pan with removable bottom; refrigerate while preparing filling.
- Step 3: In a small saucepan, whisk 1 can (14 oz) full-fat coconut milk with 1 tbsp agar powder over medium heat. Bring to a simmer and cook, stirring constantly, for 5 minutes until the agar is fully dissolved and the mixture thickens slightly.
- Step 4: Remove from heat and stir in 1 tsp pure vanilla extract.
- Step 5: Pour the coconut custard into the prepared crust and smooth the top. Refrigerate for at least 4 hours until set.
- Step 6: Before serving, arrange 2 cups fresh sliced mango on top of the tart and sprinkle with 1 tsp lime zest for a bright finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Mango Coconut Icebox Tart take to make?
Total time is about 30 minutes (20 min prep + 10 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 Icebox 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 Icebox 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 Icebox 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 Icebox 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.
