This pretty gluten-free mango tart recipe 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.
1cupoat flour,finely ground, certified gluten-free if necessary
½cupunsweetened, medium coconut,toasted
¼cupcoconut oil,or butter, melted
¼cuphoney,or maple syrup for vegan diet.
Mango Filling
1cupcoconut milk, full-fat
1cupalmond milk,or other plant-based milk (unsweetened)
⅓cupsugar,or to taste if you like a sweeter dessert
2cupsmangocubed, very ripe
2teaspoonslime juice,freshly squeezed
1tablespooncornstarch
2teaspoonsagar agar (for vegan diet)or gelatin
Instructions
Gluten-Free Crust
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.
Notes
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!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 pie crust from puffing up while it bakes.Taste the filling. If the mangos you are using are not sweet enough, you may wish to add a little more sugar.Refrigerate the tart until you're ready to serve it, and store leftovers in an airtight container in the fridge.