No-Bake Mango Coconut Tart with Almond Crust
A tropical-inspired tart featuring a crunchy almond crust topped with luscious mango and creamy coconut filling, perfect for warm days. This mediterranean-inspired desserts (gluten-free) ready in about 30 minutes layers raw almonds, pitted Medjool dates, unsweetened shredded coconut 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.
Ingredients
- 1 1/2 cups raw almonds
- 1 cup pitted Medjool dates
- 1/2 cup unsweetened shredded coconut
- 1 1/2 cups fresh mango puree
- 1 cup canned coconut milk (full fat)
- 1/4 cup maple syrup
- 1 tbsp gelatin powder
- 2 tbsp fresh lime juice
- 1 tsp vanilla extract
- 1/4 cup toasted coconut flakes (for garnish)
Instructions
- Step 1: Line a 9-inch tart pan with removable bottom. In a food processor, pulse 1 1/2 cups raw almonds until finely ground but not pasty, about 20 pulses.
- Step 2: Add 1 cup pitted Medjool dates and 1/2 cup unsweetened shredded coconut to the almonds. Pulse until the mixture sticks together when pressed between fingers.
- Step 3: Press the almond-date mixture evenly into the bottom and up the sides of the tart pan to form the crust. Place in the freezer while preparing filling.
- Step 4: In a small bowl, sprinkle 1 tbsp gelatin powder over 3 tbsp cold water and let bloom for 5 minutes.
- Step 5: Heat 1 cup canned full-fat coconut milk in a small saucepan over low heat until warm. Stir in the bloomed gelatin until completely dissolved.
- Step 6: In a blender, combine the warm coconut milk with gelatin, 1 1/2 cups fresh mango puree, 1/4 cup maple syrup, 2 tbsp fresh lime juice, and 1 tsp vanilla extract. Blend until smooth and creamy.
- Step 7: Pour the filling over the chilled crust and smooth the top with a spatula.
- Step 8: Refrigerate the tart for at least 4 hours or until fully set.
- Step 9: Garnish with 1/4 cup toasted coconut flakes before serving.
Frequently asked questions
How long does No-Bake Mango Coconut Tart with Almond Crust 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 Tart with Almond Crust?
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 Tart with Almond Crust?
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 Tart with Almond Crust 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 Tart with Almond Crust gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
