Quick No-Bake Coconut Mango Tart
A refreshing tropical tart featuring a crunchy cookie crust, creamy coconut filling, and fresh mango slices topped with toasted coconut flakes. This mediterranean-inspired desserts ready in about 20 minutes layers crushed digestive biscuits, melted unsalted butter, softened cream cheese 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 crushed digestive biscuits
- 6 tbsp melted unsalted butter
- 8 oz softened cream cheese
- 1/2 cup sweetened shredded coconut
- 1/2 cup heavy cream
- 1/3 cup powdered sugar
- 1 large, peeled and sliced fresh mango
- 1/4 cup for garnish toasted coconut flakes
Instructions
- Step 1: In a medium bowl, combine 1 1/2 cups crushed digestive biscuits with 6 tbsp melted unsalted butter, stirring until the mixture resembles wet sand.
- Step 2: Press the biscuit mixture firmly into the bottom and up the sides of a 9-inch tart pan with removable bottom, creating an even crust layer.
- Step 3: Refrigerate the crust for 15 minutes to set while preparing the filling.
- Step 4: In a large bowl, beat 8 oz softened cream cheese with 1/2 cup heavy cream and 1/3 cup powdered sugar using an electric mixer on medium speed until smooth and fluffy.
- Step 5: Fold 1/2 cup sweetened shredded coconut into the cream cheese mixture gently until evenly distributed.
- Step 6: Spread the coconut cream filling evenly over the chilled crust and smooth the surface with a spatula.
- Step 7: Arrange 1 large peeled and sliced fresh mango evenly on top of the filling in overlapping layers.
- Step 8: Sprinkle 1/4 cup toasted coconut flakes over the mango slices for added texture and flavor.
- Step 9: Refrigerate the tart for at least 1 hour before serving to allow the filling to set and flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Quick No-Bake Coconut Mango Tart take to make?
Total time is about 20 minutes (20 min prep + 0 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 Quick No-Bake Coconut Mango 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 Quick No-Bake Coconut Mango 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 Quick No-Bake Coconut Mango 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 Quick No-Bake Coconut Mango Tart?
Mediterranean 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.
