No-Bake Mango Coconut Tart with Cashew Crust
A tropical no-bake tart featuring a creamy mango coconut filling resting on a crunchy cashew crust, perfect for warm weather. This caribbean-inspired desserts ready in about 30 minutes layers raw cashews, pitted 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 cashews
- 1 cup pitted dates
- 1/2 cup unsweetened shredded coconut
- 1 cup fresh mango puree
- 1 cup full-fat coconut milk
- 1/4 cup maple syrup
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt
- 1 tbsp gelatin powder
- 3 tbsp (for gelatin bloom) water
Instructions
- Step 1: In a food processor, pulse 1 1/2 cups raw cashews, 1 cup pitted dates, and 1/2 cup unsweetened shredded coconut until the mixture sticks together when pressed, forming the crust base.
- Step 2: Press the crust mixture evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Place in the freezer while preparing the filling.
- Step 3: In a small bowl, sprinkle 1 tbsp gelatin powder over 3 tbsp cold water and let bloom for 5 minutes.
- Step 4: In a saucepan over low heat, warm 1 cup full-fat coconut milk and add the bloomed gelatin, stirring until completely dissolved.
- Step 5: Remove from heat and whisk in 1 cup fresh mango puree, 1/4 cup maple syrup, 2 tbsp lemon juice, 1 tsp vanilla extract, and 1/4 tsp fine sea salt until smooth and well combined.
- Step 6: Pour the mango coconut filling over the chilled cashew crust, smoothing the top with a spatula.
- Step 7: Refrigerate the tart for at least 4 hours or until the filling is set before carefully removing from the tart pan and serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Mango Coconut Tart with Cashew 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 Cashew 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 Cashew 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 Cashew 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.
What goes well with No-Bake Mango Coconut Tart with Cashew Crust?
Caribbean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
