Mango Coconut Tart
This tropical tart makes a lovely dessert centerpiece and comes together easily.
I’ve seen quite a few recipe posts for mango tarts lately, inspiring me to try making my own.
This was my first attempt. I was debating whether or not to post this because there’s already quite a few things I learned and want to do differently for my next attempt. I do love how easy it is to put together and using fresh mango slices to form a rose is such a pretty way to decorate the tart.
Next time, I plan on using twice as many mangoes so that I can cover the entire surface of the tart with no gaps. I also plan on lining the crust edge with mango slices before adding in the filling to clean up the edges. And I would like to do a mango mousse filling.
This tart has a coconut shortbread base which takes only a few minutes to make. It’s then filled with a simple coconut whipped cream and then topped with fresh mango slices.
Mango Coconut Tart
For the crust:
1/2 cup unsweetened shredded coconut
3/4 cup all purpose flour
1/4 cup powdered sugar
1/2 cup butter, cut into cubes
2 cans of full fat coconut milk, refrigerated overnight
2-3 tbsp granulated white sugar
3 ripe mangoes (double if you want to cover the entire surface with no gaps)
1. Preheat oven to 425F. Pulse together all crust ingredients in a food processor until thoroughly mixed. Grease a 9 inch tart pan. Press mixture into bottom of tart pan, evenly across entire bottom and up part of the sides. Bake for about 12 minutes until golden brown. Let tart crust fully cool.
2. Open the refrigerated cans of coconut milk. The coconut milk should have been separated with the water at the bottom and the cream on top. Scoop out the cream into mixing bowl of stand mixer. Add sugar. Whip on high speed until stiff peaks form. Spread coconut cream across bottom of tart crust.
3. For the mango topping, make two large slices as close to the pit as possible (like in photo above). Carefully remove the skin with a sharp knife. Then cut very thin mango slices (like photo above; you need the slices to be very thin so you can bend/curl them easily). Starting with the most outer edge, line tart with mango slices, slightly overlapping the rows. Use the biggest pieces for the outer edges. Keep in fridge until ready to serve.
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