No-Bake Tropical Mango Coconut Tart
A refreshing no-bake tart featuring a crunchy almond crust filled with a creamy coconut custard and topped with fresh mango slices. This tropical-inspired desserts 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
- 5 tbsp, melted coconut oil
- 1 1/4 cups full-fat coconut milk
- 3 tbsp cornstarch
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups thinly sliced fresh mango
- 1/4 cup for garnish toasted coconut flakes
Instructions
- Step 1: In a medium bowl, combine 1 1/2 cups almond flour, 1/2 cup unsweetened shredded coconut, 1/4 cup maple syrup, and 5 tbsp melted coconut oil. Mix thoroughly until a sticky dough forms.
- Step 2: Press this mixture evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Chill in the refrigerator for 30 minutes to set.
- Step 3: In a medium saucepan, whisk together 1 1/4 cups full-fat coconut milk, 3 tbsp cornstarch, and 1/3 cup granulated sugar over medium heat.
- Step 4: Cook, whisking constantly, until the mixture thickens and comes to a gentle boil, about 5-7 minutes. Remove from heat and stir in 1 tsp vanilla extract.
- Step 5: Pour the hot coconut custard into the chilled crust and smooth the top with a spatula. Refrigerate for at least 4 hours until fully set.
- Step 6: Before serving, arrange 2 cups thinly sliced fresh mango over the top and sprinkle with 1/4 cup toasted coconut flakes for garnish.
Frequently asked questions
How long does No-Bake Tropical Mango Coconut 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 Tropical Mango Coconut 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 Tropical Mango Coconut 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 Tropical Mango Coconut 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.
What goes well with No-Bake Tropical Mango Coconut Tart?
Tropical 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.
