Mangoes are available all year long and this creamy Mango Tart with Coconut Crust is the perfect way to show off their sweet flavor. The combination of the mangoes and coconut gives the tart a delicious tropical taste that you will love!

The tart is topped with a thick layer of gelled mango purée and garnished with fresh mango cubes and seasonal flowers. This show-stopping dessert is perfect for any occasion!

If you have been following our blog for a while, you will notice that we really like our tarts! Examples of some of our favorite dessert tarts are an easy Whole Lemon Tart, made entirely in the blender; a rich, decadent Chocolate Mint Tart, a fresh fruit tart like our Frangipane Fig Tart, or a holiday Eggnog Tart that is rich and creamy.

Why This Recipe Works:

If you are a mango lover you will be over the moon with this mango tart!

The easy, press-in crust tastes like a coconut macaroon.
It has a dreamy, creamy mango filling made with fresh mangos.
The thick jelled layer of sweet mango purée on top makes a beautiful presentation and adds an intense mango flavor.
It is easy to make and gluten-free!

Ingredients For This Mango Dessert:

This recipe is simple to follow and only requires a few ingredients. Here is a list of what you need to make this luscious dessert but please scroll to the recipe card for full measurements instructions and notes:

Egg whites
Sweetened shredded coconut
Butter
Mangoes
Gelatin
Cream Cheese
Sugar
Lemon juice
Vanilla
Salt
Heavy Cream

Choosing Ripe Mangoes:

Choose ripe mangoes without bruises. To make sure they are ripe and sweet, give the mangoes a gentle squeeze. If it gives a little, it should be ripe. You can also smell a sweet fruity aroma when the mango is ripe. Generally, a mango that is slightly wrinkled will be the sweetest.

There is an intense mango flavor in this tart as we puréed five of the mangoes and used two cups of the purée in the filling and the remaining portion in the jelled layer for the top of the tart. The sixth mango is used to garnish the top of the tart.

Mangoes are sweet, but have a little tartness to them which makes them so delicious! There are so many ways to enjoy mango. For an icy-cold, creamy treat this frozen mango dessert dessert can’t be beat!

How To Make This Mango Tart

This is a three-part, easy recipe beginning with a press-in coconut crust, which by the way, uses only THREE ingredients! The crust is filled with a creamy, no-bake mango filling and the tart is covered with a thick layer of jelled puréed mango.

Here’s an overview of how to make the tart but please scroll to the printable recipe card for the full instructions and notes:

Make the Crust. Press the crust into a tart pan and bake it.
Purée the Mangoes: Divide the puree into two bowls and reserve.
Prep the gelatin: Bloom and dissolve the gelatin. Mix the gelatin and 2 cups of the mango purée, then set aside.
Make the filling. Mix the cream cheese filling ingredients. Blend some of the mango puree into the cream cheese mixture. Add the cream and pour into the cooled coconut crust then refrigerate.
Mix the Jelled Mango Puréed Layer: Bloom and dissolve the gelatin. Mix the gelatin with the remaining 1 cup of mango purée. Pour the mango mixture over the top of the tart. Refrigerate overnight before serving.

overhead view of coconut tart crust ready to bake

The Press-In Coconut Crust:

Coconut lovers, this is for you! This coconut crust requires only three ingredients, sweetened shredded coconut, egg whites, and butter! Bonus…there is no dough to roll out…just mix by hand and press it into the pan! The key is to press the coconut mixture firmly into the pan.

This coconut crust bakes up crisp and crunchy on the edges and has a chewy center like a macaroon! The macaroon-like flavor and texture is perfect for the tropical taste of the creamy mango tart filling.

Mango tart garnished with mango cubes and flowerson a pedestal

More Chilled or Frozen Desserts

Flourless Chocolate Truffle Cake
Irish Coffee Mousse
Raspberry Mousse (Cake Filling and Dessert)
Mini Goat Cheese Cheesecakes
31 Cool Summer Dessert Ideas

Tips For Success:

Use sweetened shredded coconut, the desiccated/unsweetened coconut is too dry.
Spray the tart pan with oil spray
Press the coconut crust mixture firmly into the tart pan.
Cover the crust rim with a pie crust shield or strips of aluminum foil for the first 15 minutes of the bake time. This will keep the rim of the crust from getting too brown.
For easy removal of the tart, choose a tart pan with a removable bottom.
If using frozen mango chunks, taste the purée for sweetness and add sugar if necessary.
Heat the softened gelatin just until it is liquid and syrupy. If the gelatin gets too hot it can lose its gell power.
Allow the finished tart to refrigerate overnight or at least eight hours to set.
Remove the tart from the refrigerator 30 minutes before ready to serve, then add the garnishments.
Use a thin, sharp knife for slicing. Dip it in hot water, wipe dry between slices

A slice of mango tart next to flowers and coffee.

This mango tart is beyond amazing! The combined textures of the crunchy coconut crust and creamy mango filling will transport you to the tropics!

This is an easy, make-in-advance dessert that you will appreciate when you have a busy dinner planned. Make it up a day or so in advance but do not add the garnishments until just before time to serve. Enjoy! ♥️

Some Other Recipes We Are Sure You Will Love:

In this French Coconut Pie, the sweet and nutty flavor of coconut is prominent. It’s made with a creamy, deliciously rich coconut custard baked within a flaky, buttery pie crust.

This Chocolate Caramel Tart is to die for! The shortbread crust is layered with a creamy truffle-like filling, then a gooey layer of caramel and finally a ganache glaze that we sprinkled with flaky salt. Try it, you will love it!

The combination of chocolate and peanut butter blended together with cream cheese is an indulgent affair! Our Chocolate Peanut Butter Tart combines these two tastes and fills a chocolate shortbread crust for one of the most decadent desserts.

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Mango Tart with Coconut Crust

Our Mango Tart with Coconut Crust has an amazing tropical flavor. The press-in coconut crust is baked crisp on the outside and chewy in the center. The no-bake mango filling is creamy and full of sweet mango goodness. . The tart is covered with a thick layer of jelled mango purée and then topped with fresh mango cubes and seasonal floral blooms.

5 from 3 votes

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Prep Time: 45

Cook Time: 30

Additional Time: 12

Total Time: 13 15

Servings: Servings

Calories: 499kcal

Author: Pat Nyswonger

Ingredients

For the Coconut Crust:

3 egg whites
3 cups sweetened shredded coconut
4 tablespoons butter melted

For the Mango Filling:

6 mangoes divided (see notes)
½ cup cold water
4 teaspoons unflavored powdered gelatin (11 grams)
12 oz. cream cheese room temperature
¾ cup sugar
1 teaspoons pure vanilla extract
4 teaspoons freshly squeezed lemon juice
¼ teaspoon fine salt
1 cup heavy whipping cream

For the Mango Topping:

¼ cup cold water
2 teaspoons 6 grams gelatin powder
Reserved 1 cup mango puree
2 tablespoons freshly squeezed lemon juice

Garnishment, optional

1 mango seeded and cubed
Flower blossoms

Instructions

For the Coconut Crust:

Preheat the oven to 325°F. Coat an 11-inch, removable bottom tart pan with non-stick oil spray.
In a large mixing bowl, whisk the egg whites until blended. Add the coconut, butter, and salt. Stir with a spatula until blended together.
Tip the mixture into the prepared tart pan and press evenly against the sides and bottom.
Bake the crust on the middle rack of the oven for 30 minutes. The edges and bottom should be golden brown.
Transfer the baked crust to a wire cooling rack and cool before filling.

For the Mangoes:

Cut 5 of the mangos in half. Scoop out the flesh. Purée in a food processor or blender until smooth. You will need 3 cups of purée. Reserve the 6th mango for garnishing.
Divide the purée into two bowls. You will need 2 cups in one bowl for the filling 1 cup in the second bowl for the topping

For the Filling:

Place the water in a small shallow bowl and sprinkle the gelatin over the top. Allow the gelatin to soften for 5 minutes. This "blooms" or softens the gelatin and makes the granules expand.
Set the softened gelatin into the microwave and zap for 5-10 seconds, stirring halfway, until melted and syrupy. Microwaves vary in strength so you may need to zap the mixture a bit longer. Make sure you don't overheat the gelatin. Just heat it until it liquefies and looks syrupy.
Cool the gelatin for 5 minutes then stir in 2 tablespoons of purée to temper the gelatine, then stir it into the 2 cups of the mango purée. Set aside.
Place the cream cheese in the bowl of a stand mixer or a hand-held mixer and beat on medium speed until smooth, about 1 minute.
With the motor running, gradually add the sugar, vanilla, lemon juice and salt. Beat for 2 minutes until smooth and creamy.
Stop the motor and scrape the 2 cups of mango purée-gelatin mixture into the bowl. Continue beating the mixture at medium speed until well blended, about 1-2 minutes.
Stop the motor again and add the heavy cream. With the mixer speed on low, gradually increase the speed to medium-high and beat until thick and fully combined.
Pour the filling mixture into the prepared coconut crust and smooth the top.
Place into the refrigerator until firm, at least 6 hours.

To Make the Mango Topping:

Add the cold water to a small dish and sprinkle the gelatin over the top. Allow it to sit for 5 minutes to soften. Set the softened gelatin into the microwave and zap for 5- 10 seconds, just until melted and syrupy. Remove and allow to cool for 5 minutes.
Spoon 2 tablespoons of the reserved 1 cup of puréed mango into the gelatin to temper it then stir into the rest of the mango purée.
Pour the mixture into the center of the tart, tipping and turning the pan so the topping spreads to all the edges. Do not try to spread with a spatula as it will mar the surface.
Transfer the tart back to the refrigerator for 8-12 hours.

To Garnish and Serve the Tart:

Slice the last mango in half and cut the flesh into cubes. Arrange them decoratively on top of the tart with fresh blossoms.
When ready to serve, run a thin knife around the crust to loosen, then transfer the tart from the pan onto a cake pedestal or plate. Slice with a thin knife dipped into warm water and wiped dry after each slice.

Notes

Four teaspoons of gelatin powder is equivalent to 1-1/2 packets of Knox gelatin.
Heat the softened gelatin just until it is liquid and syrupy. If the gelatin gets too hot it may lose its gell power.
Use five mangoes for the puree and one mango for the garnish.
Use sweetened shredded coconut, the desiccated/unsweetened coconut is too dry.
Press the coconut crust mixture firmly into the tart pan.
Cover the crust rim with a pie crust shield or strips of aluminum foil for the first 15 minutes of the bake time. This will keep the rim of the crust from getting too brown before the crust is fully baked.
For easy removal of the tart, choose a pan with a removable bottom.
Choose ripe mangos without bruises.
If using frozen mango chunks, taste the purée for sweetness and add sugar if necessary.
Allow the finished tart to refrigerate overnight or at least eight hours to set.
Remove the tart from the refrigerator 30 minutes before ready to serve, then add the garnishments.
Use a thin, sharp knife for slicing, dip in hot water, wipe dry between slices