No-Bake Mango Coconut Tart with Toasted Almond Crust
A tropical-inspired tart featuring a creamy mango coconut filling nestled in a crunchy toasted almond crust, perfect for warm days. This mediterranean-inspired desserts (vegan) ready in about 30 minutes layers raw almonds, 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 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
- 1/2 cup unsweetened shredded coconut
- 3 tbsp maple syrup
- 3 tbsp coconut oil
- 2 cups diced ripe mangoes
- 1 cup coconut cream
- 2 tbsp lime juice
- 2 tbsp honey
- 1 tsp vanilla extract
- 1/8 tsp pinch of salt
Instructions
- Step 1: Preheat the oven to 350°F. Spread 1 1/2 cups raw almonds and 1/2 cup unsweetened shredded coconut evenly on a baking sheet; toast for 8-10 minutes until golden and fragrant, stirring halfway through.
- Step 2: Transfer toasted almonds and coconut to a food processor, add 3 tbsp maple syrup and 3 tbsp melted coconut oil, then pulse until mixture holds together when pressed but still has some texture.
- Step 3: Press the almond-coconut mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Chill the crust in the fridge while preparing the filling.
- Step 4: In a blender, combine 2 cups diced ripe mangoes, 1 cup coconut cream, 2 tbsp lime juice, 2 tbsp honey, 1 tsp vanilla extract, and 1/8 tsp salt; blend on high until completely smooth and creamy.
- Step 5: Pour the mango coconut filling into the chilled crust and smooth the top with a spatula. Refrigerate the tart for at least 4 hours or until set.
- Step 6: Garnish with fresh mango slices or extra toasted coconut flakes before serving chilled for a refreshing tropical dessert.
Frequently asked questions
How long does No-Bake Mango Coconut Tart with Toasted 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 Toasted 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 Toasted 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 Toasted 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 Toasted Almond Crust vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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