No need to turn on the oven to enjoy this delicious coconut mango tart! Easy no-bake crust, a creamy mango filling, and a coconut cream topping.
No baking required.
Whether it’s 90 degrees outside or not, I love no-bake treats. I love that I don’t have to turn on the oven. I love that they’re usually super simple, simple enough that my kids can make them. They’re basically a win, no matter how you look at it!
My normal go-tos for no-bake treats are of course smoothies and nice creams, but every now and again my kids want something special, like a pie. So I a few years ago I started making no-bake tarts for special occasions.
Though to be honest… the special occasion is my kids asking for them. Haha!
Coconut mango tart.
This delicious no-bake coconut mango tart is my latest special treat creation! The crust is the same as my matcha avocado tart and my chocolate avocado tart, an easy mix of almond flour, coconut oil, and a little honey. I press the crust into a little 7-inch springform pan, but you can use any pan lined with parchment paper for easy removal.
The mango filling is packed with delicious natural mango flavor, coconut oil, honey for sweetness, and a little turmeric for added color and anti-inflammatory benefits. If you’re not a turmeric fan, don’t worry! You can even taste it. But if you must, you can totally leave it out. It won’t affect the final goodness of the coconut mango tart!
The topping is basically a supped up version of my homemade coconut whipped cream. In fact, you could probably just use coconut whipped cream, if you really wanted to. I added a little coconut oil in this version to help keep it more solid after you chill it.
Mango health benefits.
If you didn’t know, mangoes are considered a stone fruit, like peaches, and are packed with vitamins, minerals, fiber, and antioxidants. They contain vitamin C, A, E, and B6, as well as antioxidants like zeaxanthin, quercetin, astragalin, and beta-carotene.
Just FYI, mangos are in the same family as pistachios and cashews, so if you have an allergy to these nuts, then you should probably stay away from mangos! If not though, eat up! They’re packed with nutrients and taste amazing raw and in treats like this delicious coconut mango tart, or my 2-ingredient mango nice cream or mango berry nice cream.
Like little bursts of sunshine in your mouth…
More no-bake treats.
Need more healthy deliciousness to make without turning on the oven? Here ya go…
- No-Bake Banana Walnut Brownies
- No-Bake Chocolate Avocado Tart
- Chocolate Coconut Walnut No-Bake Cookies
- No-Bake Matcha Avocado Tart
- No-Bake Maple Pumpkin Pie
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
No-Bake Coconut Mango Tart
Free from grain, gluten, eggs, dairy, and refined sugar.
- 1 1/2 cups almond flour
- 1/4 cup coconut oil
- 2 tablespoons honey
- 1 peeled and pitted mango
- 1/2 cup melted coconut oil
- 1/4 cup honey
- a few dashes of salt
- 1/8 teaspoon turmeric
- splash of vanilla
- 1/2 cup coconut cream (about as much as you’d get from one can of full-fat coconut milk)
- 1/4 cup melted and cooled coconut oil, still liquid
- 2 tablespoons honey
- splash vanilla
- dash of salt
In a bowl, combine the crust ingredients. Dump into the bottom of a 7-inch springform pan and press until the bottom is covered. Set aside.
Peel the mango and slice the flesh away from the pit. Add the mango slices and the remaining filling ingredients to a small food processor or a blender. Puree until smooth, then pour over the prepared crust. Place in the freezer to firm up while you prepare the topping.
Remove coconut cream from coconut milk and place in a bowl. Whip coconut cream on high with hand mixer until creamy. Slowly drizzle in the coconut oil while mixing on high. Add in honey, vanilla, and salt and mix until smooth.
Carefully spread coconut cream topping over the mango filling and place in the fridge to firm up a little.
Store leftovers in the fridge or freezer. Note that if you store them in the freezer you’ll need to “thaw” your tart for about 20 minutes before slicing.