This pretty gluten-free mango tart is made with an almond flour coconut crust filled with silky mango coconut cream. Decorate it with fruit or berries for a spectacular tropical dessert.
❤️ Why you'll love this recipe
- This mango tart recipe brings together the sweet tanginess of fresh mangos and the subtle nuttiness of almond flour in an easy gluten-free press-in crust.
- It's a dairy-free, vegan mango tart that's easy to make and easy to serve!
- There's no need to fuss with pastry and a rolling pin. This recipe calls for an easy press-in crust made with a combination of almond flour, oat flour, and toasted coconut.
- Make it for Mom on Mother's Day, for a spring or summer party, a bridal shower or any time you need a special dessert that can be made ahead of time!
I tested this recipe three times during the last two weeks. The first time I made it, I used mangos that weren't fully ripened. I sweetened the filling with just 3 tablespoons of maple syrup, but it did not have enough sweetener to balance the tart mangos. As a result, the coconut milk flavour dominated and it was NOT delicious.
Next I tested it by doubling the amount of maple syrup. This test resulted in a tart with a very unappetizing colour as the maple syrup darkened the filling.
"Third time's a charm." And it was! The best method I've found is to use fully ripe (sweet) mangos and granulated sugar. Using sugar produces a subtly sweet tart with a silky texture that is easy to slice and serve.
🛒 Ingredients and substitutions
You'll find a complete list of ingredients with amounts in the recipe card below. But before we get to the full recipe, here are a few notes about the ingredients.
Almond flour coconut crust
- almond flour: finely ground almond flour makes a tender crust.
- oat flour: Oat flour provides structure for the crust, making it firm. You can grind rolled oats in a blender to make your own oat flour. Be sure to use certified gluten-free oats if you're making this for someone with celiac disease. While oats are naturally gluten-free, they are sometimes processed in a facility that also processes wheat, and there may be a risk of cross-contamination.
- coconut oil: helps to bind the two types of flour together.
- sweetener: use maple syrup for a vegan dessert, or honey.
Mango tart filling
- coconut milk: Use full-fat coconut milk from a can, not coconut beverage. Shake the can to combine the solid portion with the liquid and measure out the amount you need. Save the remainder to add to a smoothie or for another use.
- almond milk: or other plant-based milk (unsweetened).
- sugar: For the best flavour and texture in this tart, use granulated sugar.
- mangos: Choose fully ripe mangos for the sweetest flavour. For two ways to cut a mango, see my recipe for Thai Mango Salad.
- lime juice: Freshly squeezed lime juice adds a hint of tartness and enhances the mango flavour.
- cornstarch: You'll stir this in to the filling to help thicken it.
- agar agar (for vegan diet) or gelatin: Agar agar is a gelling and thickening agent that will help to set the tart, making it easy to slice. Agar is derived from plants, gelatin is a protein derived from animals.
Here's an overview of what you'll do to make this recipe perfectly. You'll find complete instructions in the recipe card at the end of this post.
You'll start by making the almond flour-oat flour crust. There's a small step first: toast coconut in the oven for about 3- 4 minutes. It will make a big difference in the flavour of the crust.
Combine the crust ingredients and press into a 9-inch non-stick tart pan with a removable bottom. Bake until golden brown. You can make the crust a day in advance.
To make the mango filling, combine the coconut milk, almond milk, cubed mango, and lime juice in a blender or food processor.
Pour the mixture into a medium saucepan, add the cornstarch and agar agar (or gelatin) and heat gently until the mixture boils and thickens. Cool slightly, then pour it into the cooled tart crust. Chill until set, then garnish with berries, mango slices and mint leaves.
🔁 Possible Variations
Change the garnish: I've decorated mango tarts in several ways:
- with whipped cream and strawberries,
- with whipped coconut milk and berries
- and, as in the photo, with raspberries, sliced mango, dried sweetened coconut chips and fresh mint leaves.
- You could also cover the tart completely with fruit as you'll see in this recipe for Gluten-free Fruit Tart with Vanilla Pastry Cream.
Change the crust: Use the delicious hazelnut crust you'll find in this recipe for Gluten-free Chocolate Peanut Butter Pie.
👍🏼 Helpful Tips
- Combine the crust ingredients either by hand or pulse them in a food processor. For easy removal, use a 9-inch round non-stick tart pan with a removable bottom. The easiest way to create the crust is to press the dough into the sides of a tart pan first.
- Once the sides are in place, press the rest of the dough firmly into the bottom of the pan. This job takes a little while, but it's worth it! Once you have the crust in place, use the bottom of a glass or measuring cup to press the crust firmly and evenly into the pan.
- Remember to dock the crust by pricking it with a fork all over (sides too) at half-inch intervals before baking. Those tiny holes allow the steam to escape and prevent your tart crust from puffing up while it bakes.
Yes! You can make this tart in stages, if you like. The mango filling can be made and stored covered in the fridge a few days before you need it.
Prepare the crust, bake it and let it cool completely, then add the filling and decorate the tart with fruit and/or berries.
🍽 What to serve with mango tart
This mango tart recipe is an ideal dessert to finish a Thai-inspired or tropical meal. You might like to serve it after any of the following recipes:
- Easy Thai Baked Chicken with Thai Coconut Rice
- Caribbean Jerk Chicken Breasts
- Air Fryer Jerk Chicken Wings
- Easy Thai Chicken Skewers
- Jerk Salmon and Black Bean Salad
- Easy Thai Red Curry with Shrimp
⏰ Storage Instructions
To store: Refrigerate the tart until you're ready to serve it, and store leftovers in an airtight container in the fridge.
Freeze it: While I haven't frozen this tart, I have frozen this Gluten-free Lemon Curd Tart many times. I don't see any reason why it would not freeze successfully. Wrap it tightly and freeze in an airtight container for up to 3 months.
🗒 More recipes for gluten-free pies and tarts
- Gluten-Free Sour Cherry Almond Tart
- Puff Pastry Cherry Hand Pies with Frozen Cherries (Gluten-Free)
- Chocolate Peanut Butter Pie (Vegan)
- Strawberry Tartlets with Graham Cracker Crust
🌟Did you make this mango tart recipe?
When you make this recipe, please leave a comment and a star rating below. I love hearing from you! Thanks in advance. Subscribe to my newsletter and have new recipes delivered straight to your inbox.
Gluten-free Mango Tart with Almond Flour Crust
- 1 cup almond flour, finely ground
- 1 cup oat flour, finely ground, certified gluten-free if necessary
- ½ cup unsweetened, medium coconut, toasted
- ¼ cup coconut oil, or butter, melted
- ¼ cup honey, or maple syrup for vegan diet.
- 1 cup coconut milk, full-fat
- 1 cup almond milk, or other plant-based milk (unsweetened)
- ⅓ cup sugar, or to taste if you like a sweeter dessert
- 2 cups mango cubed, very ripe
- 2 teaspoons lime juice, freshly squeezed
- 1 tablespoon cornstarch
- 2 teaspoons agar agar (for vegan diet) or gelatin
- Preheat oven to 350°F. Line the bottom of a 9-inch tart pan with a removable bottom with parchment paper and grease the sides.
- Spread ½ cup unsweetened medium coconut on a baking sheet. Toast for 3 to 4 minutes or until lightly browned. Remove from the oven and let cool.
- In a medium bowl, combine almond flour, oat flour and toasted coconut until evenly mixed. Stir in maple syrup (or honey) and work it in evenly. Next, add the coconut oil and either stir or use your hands to evenly combine the mixture.
- Begin by pressing the almond flour mixture into the edges of the pan, then fill the middle. Firmly press it into the pan with the base of a drinking glass.
- Prick the crust with a fork at ½ inch intervals. Bake for 10 - 12 minutes or until the edges are lightly browned. Remove from the oven and cool completely.
Mango Coconut Filling
- Open a can of coconut milk and either stir or blend to combine the solids with the liquid. Measure 1 cup and save the rest for another use.
- In a blender, combine coconut milk, almond milk, mango, sugar, and lime juice.
- Pour the mango mixture into a medium saucepan reserving ¼ cup. Whisk or stir the cornstarch and agar agar (or gelatin) into this reserved liquid until smooth, then add to the remainder in the saucepan.
- Heat over medium heat to boiling stirring frequently (7 to 10 minutes) then boil for one minute, stirring constantly. The mango mixture will thicken slightly.
- Carefully pour it into the cooled crust. (It will completely fill the crust.) Let stand on the counter until it sets a little, then carefully transfer it to the fridge to set completely.
- Garnish with berries, sliced mango, and mint leaves. Slice and serve it chilled.
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