Kirbie's Cravings

Mango Coconut Tart

This tropical tart makes a lovely dessert centerpiece and comes together easily.

photo of a Mango Coconut Tart
I’ve seen quite a few recipe posts for mango tarts lately, inspiring me to try making my own.

photo of a Mango Coconut Tart with serving plates in the background

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.

photo of a Mango Coconut Tart on a cake stand
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.

photo collage showing how to cut the mangos
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.

close-up photo of a Mango Coconut Tart

Mango Coconut Tart

Servings: 8
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Course: Dessert
Cuisine: American
This tropical tart makes a lovely dessert centerpiece and comes together easily.


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

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


  • 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.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating

21 comments on “Mango Coconut Tart”

  1. 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!!!

  2. 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!

    • 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

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

    • 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!

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

    • 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

    • I actually like that you can see bits of the white , coconut filling. It’s like a teaser of what’s underneath.

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

  6. 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!

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

  7. i love mangoes. it looks so good!

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

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

    • 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!