This post may contain affiliate links. Please read our disclosure policy.

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!

You will love this Coconut Mango Tart! It is fresh and perfect for Summer!

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.

You will love this Coconut Mango Tart! It is fresh and perfect for Summer!
My Top Pie Baking Tips
Everything you need to know about pies from a professional pastry chef!

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!

Coconut Mango Tart with sliced mango topping

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.

You will love this Coconut Mango Tart! It is fresh and perfect for Summer!

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!

You will love this Coconut Mango Tart! It is fresh and perfect for Summer!
You will love this Coconut Mango Tart! It is fresh and perfect for Summer!

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.

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.

Coconut Mango Tart with sliced mango topping
5 from 1 ratings

Coconut Mango Tart

This Coconut Mango Tart has an easy press-in coconut tart shell, cream cheese filling and is topped with all the fresh mango! Bright, fresh and perfect for summer!
Prep: 30 minutes
Cook: 10 minutes
Total: 40 minutes
Servings: 14 people


For the Coconut Crust:

For the Cream Cheese Filling:

For the Assembly:

  • 4-5 mangos (ripe) pealed and thinly sliced
  • Raspberries optional
  • Sweetened shredded coconut optional
Makes: 8inch round


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.


Cream cheese filling recipe courtesy of “The All American Dessert Cookbook” by Nancy Baggett.


Calories: 297kcal | Carbohydrates: 31g | Protein: 4g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 77mg | Potassium: 158mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1005IU | Vitamin C: 22mg | Calcium: 41mg | Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 297
Like this? Leave a comment below!
You will love this Coconut Mango Tart! It is fresh and perfect for Summer!

Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 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 !

  2. 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!

  3. Your blog is impressive, thanks to the quality of your recipes & other content. We would be glad if you would participate on Contestchef so that your quality recipes can contest with other such bloggers/ recipe creators and win accolades from various players in the global food industry.

    Contestchef is a global forum for food/ recipe bloggers to showcase their skills to the world. This is a one of a kind concept and backed by food conglomerates around the world. Several recipe creators/bloggers are already contesting on Contestchef


  4. Totally gorgeous tart! I love to eat mangoes but have never baked with them.

  5. 12 for $4?! Can you imagine that kind of sale in NYC? This tart is so gorgeous!! Coconut and Mango go so well together!

  6. 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!

  7. 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! 😀

  8. This looks great Lindsey.. such a beautiful tart…it’s a pleasure just to look at it. I can imagine the taste.. mmmm