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.

Print Print Recipe

Mango Coconut Tart

Ingredients:

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

Coconut Filling:

2 cans of full fat coconut milk, refrigerated overnight

2-3 tbsp granulated white sugar

Mango topping:

3 ripe mangoes (double if you want to cover the entire surface with no gaps)

 

Directions:

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.

 

Adapted from Bakerita and Making It Sweet

   

20 Responses to “Mango Coconut Tart”

  1. caninecologne — June 18, 2014 at 6:02 am

    For your first attempt, that looks pretty good to me! Very lovely! 

    • Kirbie replied: — June 18th, 2014 @ 8:17 am

      aw thanks! I was struggling with the edges where the cream sticks out but i couldn’t really start over because I already put the cream in. And I should have used some of the photos I had seen as reference when putting the mangoes in because i didnt realize others had covered the entire tart, which looks much prettier. oh well. it still tasted really good and now I know for next time!

  2. Brandon @ Kitchen Konfidence — June 18, 2014 at 9:10 am

    Beautiful!

    • Kirbie replied: — June 18th, 2014 @ 12:34 pm

      thanks!

  3. Tina — June 18, 2014 at 9:54 am

    This is stunning, blog twin! I am in awe of your skillz.

    • Kirbie replied: — June 18th, 2014 @ 12:35 pm

      *blushes* I’m constantly in awe of your skills! And you drink posts make me super thirsty ;-)

  4. dina — June 18, 2014 at 5:31 pm

    i love mangoes. it looks so good!

    • Kirbie replied: — June 19th, 2014 @ 12:27 am

      this tart is full of mangoes!

  5. Mary — June 19, 2014 at 7:34 am

    It looks SO pretty for your first attempt! Great job! I made the colossal mistake of not chilling coconut overnight so I haven’t successfully made coconut whipped cream yet. I got too patient, haha. Looks simple to make with dramatic and pretty results!

    • Kirbie replied: — June 19th, 2014 @ 11:00 am

      oh no =( yeah it really needs to chill overnight. sometimes i forget and then I’m screwed and have to do something else instead.

  6. Sarah @ SnixyKitchen — June 19, 2014 at 1:21 pm

    Wow! This is so beautiful – I love the way you arranged the mango! I always butcher my mangoes into blobs when I cut them:)

    • Kirbie replied: — June 20th, 2014 @ 1:49 am

      I used a super super sharp knife and worked really slowly to slice them from the peels.

  7. leanne — June 19, 2014 at 2:57 pm

    Maybe in person the mango looks sparse, but your photo look absolutely perfect! One of those too-pretty-to-slice tarts!

    • Kirbie replied: — June 20th, 2014 @ 1:47 am

      actually it looked pretty much the same in person. it was one of those things where when I finished making it, i thought it looked great. i took photos, admired it some more. then after we dug in, i was looking back at the posts that inspired me and I realized those ones looked so much better because they had mangoes covering the entire pie and suddenly i wanted to redo mine. heh

  8. Snehal Katre — June 19, 2014 at 3:14 pm

    This is so beautiful! I wouldn’t know whether to eat it or just stare at it!

    • Kirbie replied: — June 20th, 2014 @ 1:46 am

      There’s a reason there are no pictures of slices. I waited until the last possible minute to cut into it because i couldn’t bear to ruin it!

  9. Faye — June 19, 2014 at 4:36 pm

    I can’t believe *that* was your first attempt you overachiever! J/k. My friend tried to replicate the one from Pasta Pronto (now being served at Urban Plates) and her’s turned out pretty well on her 3rd try (have you tried the mango pie at Urban yet?). What kind of mangoes did you use and where did you buy them? I think staggering the mango slices to make them into a pretty rose would be the hardest element for me. Great job Kirbie!

    • Kirbie replied: — June 20th, 2014 @ 1:45 am

      the staggering is super easy! I used the smaller yellow mangoes that are sweeter. I haven’t yet had the Urban Plates one but I’ve wanted to

  10. Usha — June 29, 2014 at 9:33 pm

    Your Mango Tart recipe is delicious but I used Coconut cream instead of coconut milk. The arrangement of mango looks very pretty. You can also make pineapple Tart instead of mango.
    Anyway great job!!!

    • Kirbie replied: — June 30th, 2014 @ 3:24 pm

      sounds good!

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