Every bite of this Coconut Mango Tart is packed with juicy, sweet mangos, smooth cream cheese filling and crumbly coconut crust. The flavors and textures will have you digging in for more!
I have a mango problem. A “see mango, eat mango” problem.
My first mangos were in Hong Kong; they were so ripe and juicy, I was addicted for life.
I eat so many bags of Trader Joe’s frozen mangos; I’m actually surprised that I’m not orange.
Before I left Atlanta I bought 12 deliciously ripe mangos at the farmers market. My husband was out of town so I’m not entirely sure what I was thinking!
Actually I know exactly what I was thinking -- mangos were 12 for $4. Mmmm hmmm. Practically free.
Which is all well and good but then I basically had a mango tree in my kitchen.
I could chop them up and freeze them for smoothies but that would be A) no fun and B) impossible because, believe it or not, my freezer is so packed, I don't actually have room!
#foodbloggerproblems or would that be #foodhoarderproblems.
Either and both.
It’s getting hot up in NYC and a cool tropical tart is just the way to battle the heat. In every bite of this Coconut mango tart you get juicy, sweet mangos, smooth cream cheese filling and crumbly coconut crust. The flavors and textures will have you digging in for more!
The filling has sour cream and a little lemon zest which highlights the tangy side of cream cheese. It is both sweet and deliciously tangy all at once. A flavor party if you ask me.
I used both coconut oil and shredded coconut in this super easy crust, which makes it delectably coconutty and crumbly like a shortbread. Replacing all the butter with coconut oil makes it totally healthy, right?
Let’s go with it.
Coconut Mango Tart
Ingredients
For the Coconut Crust:
- 1 ½ cups all- purpose flour
- 3 tablespoons almond meal
- pinch of kosher salt
- 2 tablespoons sugar
- ¼ cup sweetened shredded coconut
- ½ cup coconut oil (melted)
- 2 tablespoons heavy cream
For the Cream Cheese Filling:
- ½ cup sugar
- 1 teaspoon finely grated lemon zest
- ⅓ cup sour cream (not nonfat)
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 11 ounces cream cheese (slightly softened and cut into chunks)
For the Assembly:
- 4-5 mangos (ripe) (pealed and thinly sliced)
- Raspberries (optional)
- Sweetened shredded coconut (optional)
Instructions
Make the coconut crust:
- Preheat oven to 375˚F. Lightly grease a 10-by-1 inch tart pan with a removable bottom.
- In a medium bowl combine flours, meal, salt, sugar, and coconut; whisk to distribute evenly.
- Add the melted oil and toss together with a fork. If it doesn’t come together, slowly add heavy cream until you can form a cohesive ball.
- Pat into a disk, wrap and place briefly in the refrigerator to firm up. If you chill too long it will because as hard as a rock. If that happens, don’t worry, just let it warm up at room temperature.
- Roll out until it is approximately ¼ inch thick and 12 inches in diameter. Roll onto a rolling pin and gently place over the prepared tart pan. Press the dough into the edges of the pan to make sure that there are no airpockets. Allow the edges to fold over the sides of the pan and trim them with a pairing knife or rolling pin.
- Make small holes in the bottom of the tart shell with a fork or docking tool.
- Line with parchment paper and fill with pie weights or beans. Bake in preheated oven for 10-15 minutes or until the parchment no longer sticks to the bottom of the tart. Remove weights and parchment and continue to bake 8-10 minutes longer or until the tart is an even golden brown.
To Prepare the Filling:
- In a food processor process the sugar and lemon zest until the sugar is a pale yellow. Add the sour cream, vanilla, and almond extract and process just until free of lumps, scraping down the sides of the bowl as necessary.
- Add the cream cheese and pulse just until the mixture is smooth and no lumps of cheese remain. Be careful not to over process.
- Pour into tart shell and smooth the surface with a small offset spatula or knife.
- Refrigerate at least 1 ½ hours or overnight.
Assemble your Tart:
- Arrange the mango slices decoratively on top of the cream cheese filling. I did a series of concentric circles on mine. You do you.
- Sprinkle with coconut and raspberries.
- Store in the refrigerator until ready to serve. The tart will be fine the next day but the fruit will begin to brown and it won’t be as pretty. It is best to assemble right before or a few hours before you serve it.
Notes
And since this tart is moderately healthy, I thought they would be perfect for celebrating Food Faith & Fitness’ 2 year bloggiversary! This tart also happens to be bright and beautiful, just like Taylor. Coincidence? I think not.
If you haven’t discovered her site, then you are seriously missing out! She makes eating healthy easy with all of her delicious, healthy baked goods and fast dinners. Plus her sarcastic wit reels me in every time. Love. Her.
Looks amazing! I have a mango addiction myself 🙂
Thanks, Laura!
in colors: yellow goes perfet with red, you used these colors to bake a yummy tart in mango and raspberries, I love the three levels, This is a COMPLET TART !
Beautiful combination of flavors! And this tart is soooo pretty!!! Living in South Florida- mangos are everywhere- my Dad has his own mango tree. I know I'll get a ton of compliments on this tart!
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Totally gorgeous tart! I love to eat mangoes but have never baked with them.
12 for $4?! Can you imagine that kind of sale in NYC? This tart is so gorgeous!! Coconut and Mango go so well together!
That's a crazy mango sale!!! The cheapest I've ever found them was $1 a piece... I'm getting screwed here! Loving this tart. Asheley's a big mango fan (...maybe not as obsessed as your are), so she'd totally dig this tart!
This mango tart is stunning! I love mangoes so much too - definitely my favourite fruit! You've definitely inspired me to make something like this soon! 😀
This looks great Lindsey.. such a beautiful tart...it's a pleasure just to look at it. I can imagine the taste.. mmmm
I'm a mega mango lover, and keep buying them crazily! You had me at mango, and then you said coconut and cheesecake, so naturally I'm totally down with this! Pinned. 🙂
Wow Lindsey, this is such a pretty tart...I love all the tropical flavors...fresh mango and coconut crust...
Hope you are enjoying your week 🙂
This tart is just so pretty Lindsey, I wouldn't want to eat it! Just look at it GORGEOUS!!
Herein lies the problem Lindsey...this tart is so gorgeous, I wouldn't want to eat it! It looks like art! Simply fabulous. Bravo darling. Bravo!
You got 12 mangos for $4??? WTHey - I bought a case of 6 for $7!!! I clearly need to evaluate where I shop! Lindsey - this tart looks fabulous - and perfect for Taylor indeed - luv both you ladies!
Ok, quit being my shadow. Seriously. I totally just bought a box of like 15 mangoes at Sam's Club. I think it was $5. They're sitting on my kitchen counter right now. Apparently waiting to get turned into this coconut mango tart! Laura stole one last night to make sticky rice, but the rest are mine. P.S. I think you were following me around Sam's Club and saw that I picked up mangoes.
I have been buying quite of bit of mangos lately. Thanks for a great recipe that I can use them for. The tart looks so pretty and so yummy!
I have a mango in my fridge that desperately needs using. Love how pretty this tart is (and I could use a schooling on how to slice a mango!)
Gorgeous gorgeous tart! I love the fresh mango and coconut combo! Can't believe what a great price they were too! A big slice of this sounds so good right now!
I literally drooled whist reading this post . I absolutely love mangoes and this mango tart has my name written all over it. A big YES to this mango coconut tart
Beautiful tart Lindsey! Those mango slices are perfection! I can't believe how cheap they were, a good mango will set you back four dollars here! xx
I have the same problem with my freezer! It is always so jam-packed, but it's awfully nice to have homemade meals and snacks in there! This coconut mango tart is just beautiful! I love that you used coconut oil in the crust and a cream cheese filling is my fave!
Wow, this is just stunning! That coconut filling topped with fresh mango? To die for.
Wow that tart looks so good and would be great for any occasion.
Thank you so much, Karen!! It would be! I think it would be especially nice at a BBQ or garden party or really anything in the Summer! It's so refreshing!
"Refreshing." That's what I was thinking. 😉
What an elegant tart! Coconut and mango are such perfect summery flavors 🙂
I had my first memorable mangos on an Air Force deployment in Oman. I ate so many mangos the first weeks of being there that I too wonder why I didn't turn orange. Mangos aren't in season just yet where we live now so I get my fix from dried mango strips.