For the crust
- 1/2 cup unsweetened shredded coconut
- 3/4 cup all purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted 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
Preheat oven to 425°F. 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.
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.
For the mango topping, make two large slices as close to the pit as possible (like in the photo in the post). Carefully remove the skin with a sharp knife. Then cut very thin mango slices (like the photo in the post; you need the slices to be very thin so you can bend/curl them easily). Starting with the outermost 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.