Ingredients
-
For the Crust:
-
2 cups gluten-free all-purpose flour (such as Bob's Red Mill)
-
1/2 cup tapioca starch
-
1 tablespoon xanthan gum
-
1 teaspoon baking powder
-
1/2 teaspoon salt
-
1/4 cup unsweetened shredded coconut (optional)
-
1/4 cup melted vegan butter or coconut oil, divided
-
For the Filling:
-
1 can full-fat coconut milk (about 14 oz.)
-
1 ripe medium mango, peeled, pitted, and sliced
-
Juice of half a lime
-
Pinch of sea salt
-
For the Topping:
-
1 cup unsweetened shredded coconut, plus more for garnish
-
1/2 cup sweetened flaked coconut (reserve some for garnish)
-
1 tablespoon cornstarch
-
1/4 cup plant milk (such as almond or cashew)
-
Pinch of sea salt
-
Optional: 1 tablespoon maple syrup or honey
Directions
Sub_title: A sweet and creamy mango tart filled with a velvety coconut custard and topped with crunchy coconut flakes and tender coconut meat. Perfectly balanced between tangy and sweet!
Ingredients:
For the Crust:
2 cups gluten-free all-purpose flour (such as Bob’s Red Mill)
1/2 cup tapioca starch
1 tablespoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup unsweetened shredded coconut (optional)
1/4 cup melted vegan butter or coconut oil, divided
For the Filling:
1 can full-fat coconut milk (about 14 oz.)
1 ripe medium mango, peeled, pitted, and sliced
Juice of half a lime
Pinch of sea salt
For the Topping:
1 cup unsweetened shredded coconut, plus more for garnish
1/2 cup sweetened flaked coconut (reserve some for garnish)
1 tablespoon cornstarch
1/4 cup plant milk (such as almond or cashew)
Pinch of sea salt
Optional: 1 tablespoon maple syrup or honey
Instructions:
Make the Crust:
Preheat your oven to 350°F (175°C). Pulse the gluten-free flour, tapioca starch, xanthan gum, baking powder, and salt in a food processor until well combined. Add the melted vegan butter or coconut oil and pulse until the mixture resembles fine breadcrumbs. Mix in the optional shredded coconut if using. Press the mixture into a 9-inch pie plate and spread evenly along the bottom and up the sides. Bake for 10 minutes, then set aside while you prepare the filling.
Assemble the Tart:
Whisk the coconut milk and cornstarch together in a small bowl until smooth. Set aside.
In a separate bowl, combine the sliced mangoes, lime juice, and sea salt. Gently mix everything together so the mango doesn’t break apart.
Make the Creamy Coconut Custard:
Remove the 14 oz. can from the fridge and carefully pour out the solidified coconut cream into a large mixing bowl. Reserve the remaining liquid for another use. Beat the coconut cream with a handheld mixer on high speed until soft peaks form. Add the sugar, vanilla extract, and cornstarch slurry, and continue beating until thickened and combined. Pour the creamy coconut custard over the mango mixture and stir gently to combine.
Assemble the Tart:
Place the assembled tart onto a serving platter or individual plates. Sprinkle the reserved shredded coconut over the top of the mango mixture.
Make the Coconut Crumble Topping:
Combine the first four ingredients in a small bowl and mix well. Add the plant milk and salt, and mix again until a crumble forms.
Sprinkle the coconut crumble topping over the mango mixture. Serve chilled, and enjoy!
Note: If desired, you can also garnish each portion with additional fresh mango slices and/or tender coconut meat before serving.
