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Overhead view of mango tart

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 minutes
Cook Time: 30 minutes
Additional Time: 12 hours
Total Time: 13 hours 15 minutes
Servings: 12 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

Nutrition

Serving: 1 | Calories: 499kcal | Carbohydrates: 59g | Protein: 9g | Fat: 28g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Cholesterol: 61mg | Sodium: 319mg | Fiber: 6g | Sugar: 53g