Quick No-Bake Coconut Mango Tartlets

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tartlets featuring a creamy coconut filling topped with fresh mango slices, perfect for a tropical no-bake dessert. This Tropical-inspired recipe, ready in about 20 minutes, layers graham cracker crumbs, unsalted butter, 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 320 calories and feeds 6, 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.

Prep: 20 min Serves 6 Tropical cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1 1/2 cups graham cracker crumbs with 6 tbsp melted unsalted butter, stirring until the mixture resembles wet sand.
  2. Step 2: Press the crumb mixture firmly into 6 individual tartlet pans or a muffin tin to form the crust layer, then refrigerate for 15 minutes to set.
  3. Step 3: In a separate bowl, beat 8 oz softened cream cheese with 1 cup coconut cream until smooth and fluffy, about 2-3 minutes.
  4. Step 4: Spoon or pipe the coconut cream cheese mixture evenly into the chilled crusts.
  5. Step 5: Arrange thin slices from 1 large fresh peeled mango on top of each tartlet decoratively.
  6. Step 6: Refrigerate the tartlets for at least 1 hour before serving to allow the filling to firm up.

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