Ingredients
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For the Crust:
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3/4 cup shredded unsweetened coconut flakes
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1/4 cup rolled oats
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1 tablespoon maple syrup
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1/4 teaspoon sea salt
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1/4 cup vegan butter, cold cubed
Directions
Subtitle: A tropical twist on a classic dessert!
Description: This creamy mango tart features a crunchy coconut macaroon crust and a silky smooth filling made from ripe mangos, dates, and coconut milk. It’s perfect for any occasion and can be enjoyed as a refreshing summer treat or year-round indulgence.
Ingredients:
For the Crust:
3/4 cup shredded unsweetened coconut flakes
1/4 cup rolled oats
1 tablespoon maple syrup
1/4 teaspoon sea salt
1/4 cup vegan butter, cold cubed
Instructions:
1. Preheat your oven to 350°F (175°C). Line a standard tart pan with a removable bottom with parchment paper, leaving excess hanging over the edges. Spray lightly with nonstick cooking spray.
2. In a food processor, combine the shredded coconut, oats, maple syrup, and salt until well combined and starting to clump together. Add the cold vegan butter and process until the mixture resembles wet sand.
3. Transfer the crumb mixture to the prepared tart pan and press it firmly into the bottom and up the sides using your fingers or a flat-bottomed glass. Bake for 10 minutes, remove from heat, and set aside.
For the Filling:
2 large ripe mangos, peeled and chopped into small chunks
1/2 cup pitted dates, roughly chopped
1/4 cup unsweetened shredded coconut flakes
1/4 cup unsweetened almond milk plain yogurt
1/4 cup full-fat coconut milk
1 teaspoon vanilla extract
Instructions:
1. In a high-speed blender, puree the mangos, dates, and shredded coconut until completely smooth. Set aside.
2. In a medium bowl, whisk together the coconut yogurt (or plain yogurt), coconut milk, and vanilla extract until smooth.
3. Pour the mango mixture into the prepared tart shell. Smooth out the top with a rubber spatula. Place the tart pan on a baking sheet just in case of any spills.
4. Carefully pour the coconut milk and yogurt mixture over the mango layer. Use the excess pastry crust to create a decorative border around the edge if desired.
5. Bake for 25-30 minutes, or until the edges are slightly golden brown. Allow the tart to cool completely before serving.
Serve chilled with additional fresh fruit and nuts, if desired.
Note: You may also use store-bought vegan pie crust for convenience. Simply follow the package instructions and bake according to the manufacturer’s guidelines.
Difficulty: Easy
Servings: 8-10 servings (makes one 9-inch tart)
Nutrition Information per Serving (approximate):
Calories: 160kcal | Carbohydrates: 22g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 0mg | Sodium: 10mg | Potassium: 150mg | Fiber: 3g | Sugar: 10g | Vitamin A: 5% of Daily Value (DV) | Vitamin C: 20% of DV | Calcium: 2% of DV | Iron: 1% of DV
Steps
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1
Done
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Preheat your oven to 350°F (175°C). Line a standard tart pan with a removable bottom with parchment paper, leaving excess hanging over the edges. Spray lightly with nonstick cooking spray. |
|
2
Done
|
In a food processor, combine the shredded coconut, oats, maple syrup, and salt until well combined and starting to clump together. Add the cold vegan butter and process until the mixture resembles wet sand. |
|
3
Done
|
Transfer the crumb mixture to the prepared tart pan and press it firmly into the bottom and up the sides using your fingers or a flat-bottomed glass. Bake for 10 minutes, remove from heat, and set aside. For the Filling: |
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4
Done
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In a high-speed blender, puree the mangos, dates, and shredded coconut until completely smooth. Set aside. |
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5
Done
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In a medium bowl, whisk together the coconut yogurt (or plain yogurt), coconut milk, and vanilla extract until smooth. |
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6
Done
|
Pour the mango mixture into the prepared tart shell. Smooth out the top with a rubber spatula. Place the tart pan on a baking sheet just in case of any spills. |
|
7
Done
|
Carefully pour the coconut milk and yogurt mixture over the mango layer. Use the excess pastry crust to create a decorative border around the edge if desired. |
|
8
Done
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Bake for 25-30 minutes, or until the edges are slightly golden brown. Allow the tart to cool completely before serving. Serve chilled with additional fresh fruit and nuts, if desired. Note: You may also use store-bought vegan pie crust for convenience. Simply follow the package instructions and bake according to the manufacturer's guidelines. Difficulty: Easy Servings: 8-10 servings (makes one 9-inch tart) Nutrition Information per Serving (approximate): |
