Mango Tart with Coconut Cream
A stunning mango dessert featuring a buttery shortcrust pastry shell filled with silky coconut cream and topped with jewel-like fresh mango slices — the ultimate mango tart that looks bakery-worthy at just 320 calories per serving.
30m
8
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Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1 large egg yolk
- 2 tablespoons ice water
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 3 tablespoons powdered sugar (for coconut cream)
- 1 teaspoon pure vanilla extract
- 3 large ripe mangoes, peeled and thinly sliced
- 2 tablespoons apricot jam
- 1 tablespoon water (for glaze)
- 1 tablespoon toasted coconut flakes, for garnish
- Fresh mint leaves, for garnish
Instructions
- 1
Make the Shortcrust Pastry
In a food processor, combine flour, powdered sugar, and salt. Add the cold cubed butter and pulse 8–10 times until the mixture resembles coarse breadcrumbs. Add the egg yolk and ice water one tablespoon at a time, pulsing just until the dough comes together. Do not overwork. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 2
Blind Bake the Tart Shell
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough out to about 1/8-inch thickness and press it into a 9-inch tart pan with a removable bottom. Trim the edges flush with the pan. Prick the bottom all over with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment and weights and bake for another 8–10 minutes until the crust is golden. Let it cool completely on a wire rack.
- 3
Prepare the Coconut Cream Filling
Open the refrigerated can of coconut milk without shaking it. Scoop only the thick, solidified coconut cream from the top into a chilled mixing bowl, discarding or saving the liquid for another use. Add the powdered sugar and vanilla extract. Beat with a hand mixer on medium-high speed for 2–3 minutes until light, fluffy, and holds soft peaks. Refrigerate until ready to use.
- 4
Prepare the Mango
Peel the mangoes and slice them as thinly and uniformly as possible using a sharp knife or mandoline. Arrange the slices on a paper towel-lined plate and gently pat them dry to remove excess moisture, which would otherwise make the tart soggy.
- 5
Assemble the Tart
Spread the whipped coconut cream evenly into the cooled tart shell using an offset spatula, creating a smooth, even layer about 3/4-inch thick. Starting from the outside edge, arrange the mango slices in overlapping concentric circles, working inward toward the center. You can also fan the slices into a rose pattern in the center for a dramatic presentation.
- 6
Glaze the Mango
In a small saucepan over low heat, warm the apricot jam with 1 tablespoon of water, stirring until melted and smooth. Strain through a fine mesh sieve if chunky. Using a pastry brush, gently brush a thin, even layer of the warm apricot glaze over the mango slices. This adds shine and helps preserve the fruit's freshness.
- 7
Garnish and Serve
Sprinkle toasted coconut flakes around the outer edge of the tart and add a few fresh mint leaves to the center for color. Carefully remove the tart from the pan by placing it on a tall glass and letting the ring fall away. Slice into 8 wedges using a sharp knife wiped clean between cuts. Serve immediately or refrigerate uncovered for up to 4 hours before serving.
Chef's Tips
The secret to a non-soggy tart shell is ensuring it is completely cool before adding the coconut cream. For the creamiest filling, refrigerate the coconut milk can overnight — this separates the cream from the liquid perfectly. Choose Ataulfo (honey) mangoes for the sweetest, most buttery flavor and the thinnest, most elegant slices. If you're short on time, a store-bought tart shell works beautifully. The assembled tart is best enjoyed within 6 hours as the mango will begin to weep moisture over time.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this mango tart with coconut cream
How long does it take to make Mango Tart with Coconut Cream?
This recipe takes 55 minutes total time, including 30 minutes prep time and 25 minutes cooking time.
How many servings does this Mango Tart with Coconut Cream recipe make?
This recipe yields 8 servings.
What is the difficulty level of this Mango Tart with Coconut Cream recipe?
This recipe is rated as Medium difficulty level, making it suitable for home cooks with some experience.
Can I make substitutions in this Mango Tart with Coconut Cream recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this mango tart with coconut cream ahead of time?
Yes! You can prepare this mango tart with coconut cream up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover mango tart with coconut cream?
Store leftover mango tart with coconut cream covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with mango tart with coconut cream?
This mango tart with coconut cream pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze mango tart with coconut cream?
Yes, this mango tart with coconut cream freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.