Indulge in a slice of pure sunshine with this exquisite Coconut Mango Tart. Each Forkful is a symphony of flavors and textures, featuring the luscious sweetness of fresh, juicy mangos, a velvety smooth cream cheese filling, and a wonderfully crumbly, aromatic coconut crust. This dessert isn’t just a treat; it’s an experience that will have you reaching for another bite, making it an undeniable star on any dessert table, especially during warmer months.
The Irresistible Allure of Mango: A Personal Obsession
There’s a confession to be made: I have an undeniable, almost insatiable, love affair with mangos. It’s more than just a preference; it’s a “see mango, crave mango, eat mango” kind of problem. My journey into mango adoration began years ago in the bustling markets of Hong Kong. I still vividly recall the taste of those first perfectly ripe, impossibly juicy mangos – a moment that solidified my lifelong addiction to this tropical fruit. From that day on, my culinary world was forever changed, and mangos became a staple.
Fast forward to today, and you’ll find my freezer perpetually stocked with bags of frozen mangos, a testament to my dedication. Honestly, I’m genuinely surprised I haven’t turned a shade of orange from the sheer volume I consume! Their vibrant color and sweet, tangy profile are simply unmatched, whether enjoyed fresh, blended into a smoothie, or, as in this spectacular tart, transformed into a centerpiece dessert.
Just before departing Atlanta, I found myself at a local farmers market, where a bounty of perfectly ripe mangos was calling my name. Twelve, to be exact, for an unbelievable price of just $4! A deal too good to resist, even though my husband was out of town, leaving me with a generous dozen to enjoy all by myself. What was I thinking? Actually, I know exactly what I was thinking – “practically free” mangos are a culinary dream come true.
The delightful consequence of this impulsive purchase was having what felt like a mini mango tree right in my kitchen. While freezing them for smoothies is a common solution, it wasn’t an option for me – my freezer, a true reflection of a food blogger’s life (or perhaps a food hoarder’s!), was already beyond packed. This happy dilemma, however, led to an exciting culinary challenge: how to best utilize this abundance of tropical goodness. The answer, it turned out, was to craft a truly spectacular dessert.
The Ultimate Summer Treat: Coconut Mango Tart
As the temperatures begin to climb in New York City, there’s nothing quite like a cool, refreshing, and utterly delicious dessert to beat the heat. This Coconut Mango Tart fits the bill perfectly. It’s an ideal choice for summer gatherings, backyard barbecues, or simply a delightful indulgence on a warm evening. The vibrant flavors instantly transport you to a tropical paradise, offering a refreshing escape with every mouthful.
What makes this tart so special is the harmonious blend of its three main components. The sweet, ripe mango slices, artfully arranged on top, provide a burst of natural flavor and a stunning visual appeal. Beneath them lies a rich, smooth cream cheese filling that offers a delightful tang, perfectly complementing the fruit. Finally, the foundation is a uniquely textured coconut crust – buttery, crumbly, and infused with the exotic essence of coconut. This combination of textures and tastes creates a truly memorable dessert that will leave a lasting impression on anyone who tries it.
Crafting the Perfect Balance: The Filling and Crust
The cream cheese filling is far from ordinary. It achieves a wonderful balance of sweetness and tang, primarily due to the inclusion of sour cream and a hint of fresh lemon zest. The sour cream lends a beautiful richness and subtle tartness, while the lemon zest brightens the entire filling, creating a dynamic flavor profile that prevents it from being overly sweet. It’s a true flavor party for your palate – both refreshing and indulgent at the same time.
The crust for this tart is equally exceptional. It’s not just a vehicle for the filling; it’s a key player in the overall experience. Made with both coconut oil and shredded coconut, this press-in crust is incredibly easy to prepare and yields a delightfully crumbly, shortbread-like texture. The coconut oil adds a distinct tropical note and helps bind the crust, while the shredded coconut provides a subtle chewiness and intensified coconut flavor. For those seeking an extra healthy twist (or at least, a self-justified one!), replacing all the butter with coconut oil certainly makes it feel like a more virtuous treat, doesn’t it? This versatile crust would also be absolutely spectacular as the base for a traditional coconut cream pie, pushing that coconut flavor way over the top for true coconut enthusiasts!
And since this tart feels moderately healthy with its fruit-forward focus and coconut oil crust, I thought it would be the perfect dessert to celebrate the Food Faith & Fitness blog’s 2-year anniversary! This tart, with its bright colors and vibrant flavors, perfectly embodies the spirit of joy and fresh indulgence, much like Taylor, the creative force behind Food Faith & Fitness. If you haven’t yet discovered her incredible site, you are truly missing out. Taylor makes eating healthy both accessible and exciting with her array of delicious baked goods and speedy dinner recipes, all delivered with her signature sarcastic wit that keeps me coming back for more. Love her!
Coconut Mango Tart
by Chef Lindsey
This Coconut Mango Tart features an easy press-in coconut tart shell, a luscious cream cheese filling, and is generously topped with abundant fresh mango slices. It’s bright, refreshingly vibrant, and absolutely ideal for summer enjoyment!
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Servings: 14 people
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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
- 1/3 cup sour cream (full-fat, 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), peeled and thinly sliced
- Raspberries, optional
- Sweetened shredded coconut, optional, for garnish
Makes: 8 inch round tart
Instructions
Make the coconut crust:
- Preheat oven to 375˚F (190˚C). Lightly grease a 10-inch tart pan with a removable bottom.
- In a medium bowl, combine all-purpose flour, almond meal, kosher salt, sugar, and shredded coconut; whisk thoroughly to ensure even distribution.
- Add the melted coconut oil and toss the mixture together with a fork. If the mixture doesn’t come together easily, slowly add heavy cream, one tablespoon at a time, until you can form a cohesive ball of dough.
- Gently pat the dough into a flat disk, wrap it, and place it in the refrigerator for a brief chill to firm up. Be careful not to chill for too long, as it can become rock hard. If this happens, simply let it warm up slightly at room temperature until pliable.
- On a lightly floured surface, roll out the dough until it is approximately ¼ inch thick and about 12 inches in diameter. Carefully roll the dough onto your rolling pin and gently unroll it over the prepared tart pan. Press the dough firmly into the edges of the pan, ensuring there are no air pockets. Allow the excess dough to hang over the sides of the pan, then trim neatly with a paring knife or by rolling the pin over the edges.
- Using a fork or a docking tool, make small holes across the bottom of the tart shell. This helps prevent the crust from puffing up during baking.
- Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake in the preheated oven for 10-15 minutes, or until the parchment paper no longer sticks to the bottom of the tart. Carefully remove the weights and parchment paper, then continue to bake for another 8-10 minutes, or until the tart shell achieves an even golden-brown color. Let it cool completely.
To Prepare the Filling:
- In a food processor, combine the sugar and finely grated lemon zest. Process until the sugar is a pale yellow and the lemon zest is fully incorporated, releasing its aromatic oils.
- Add the sour cream, vanilla extract, and almond extract to the food processor. Process just until the mixture is smooth and free of any lumps, stopping to scrape down the sides of the bowl as needed to ensure everything is well combined.
- Add the softened cream cheese chunks to the food processor. Pulse the mixture carefully, just until it is completely smooth and no lumps of cream cheese remain. Be mindful not to over-process, as this can affect the texture.
- Pour the prepared cream cheese filling into the cooled tart shell. Use a small offset spatula or the back of a spoon to smooth the surface evenly.
- Refrigerate the tart for at least 1 ½ hours, or preferably overnight, to allow the filling to set completely.
Assemble your Tart:
- Once the tart filling is firm, arrange the thinly sliced mango pieces decoratively on top of the cream cheese filling. A beautiful effect can be achieved by arranging them in concentric circles, but feel free to let your creativity guide you!
- For an added touch of color and flavor, sprinkle with fresh raspberries and/or a dusting of sweetened shredded coconut.
- Store the assembled tart in the refrigerator until you are ready to serve. While the tart will still be delicious the next day, the fresh fruit topping is best enjoyed when assembled right before or a few hours before serving, as the mango may begin to brown slightly over time.
Notes
The cream cheese filling recipe is inspired by “The All American Dessert Cookbook” by Nancy Baggett.
Nutrition
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
Tips for Tart Perfection
To ensure your Coconut Mango Tart turns out perfectly every time, here are a few expert tips:
- Choosing the Right Mangos: For the best flavor, always opt for ripe mangos. A ripe mango will yield slightly to gentle pressure and often have a fragrant, sweet aroma near the stem. Avoid mangos that are too soft or have large bruises. Different varieties like Ataulfo (honey) mangos are less fibrous and can be easier to slice thinly, but any sweet, ripe mango will work beautifully.
- Crust Consistency is Key: When making the coconut crust, it’s crucial not to overmix. Just combine the ingredients until they form a cohesive dough. The brief chilling period helps make it easier to roll out, but as noted in the recipe, don’t chill it for too long, or it will become too hard to work with. If it does, a few minutes at room temperature will soften it right up.
- Smooth Filling, Happy Tart: For the smoothest cream cheese filling, ensure your cream cheese is slightly softened. This prevents lumps and helps it incorporate easily. Processing the sugar and lemon zest first truly infuses the filling with bright citrus notes, a step that makes a real difference. Remember to scrape down the sides of the food processor bowl to ensure uniform mixing.
- Artful Arrangement: The mango topping is not just for flavor; it’s also the visual star of the show. Taking a little extra time to slice the mangos thinly and arrange them in an attractive pattern (like overlapping concentric circles) will elevate the presentation of your tart.
- Optimal Serving: While the tart is delicious chilled, allowing it to sit at room temperature for about 15-20 minutes before serving can enhance the flavors and soften the crust slightly, making for a more pleasant eating experience.
Variations and Enhancements
While this Coconut Mango Tart is phenomenal as is, you can certainly experiment with variations to suit your taste or occasion:
- Add Other Tropical Fruits: Consider adding thinly sliced kiwi, passion fruit pulp, or even pineapple to complement the mango. A sprinkle of toasted coconut flakes on top can also add an extra layer of texture and intensified coconut flavor.
- Spice It Up: A tiny pinch of cardamom or a whisper of ginger in the cream cheese filling could add an intriguing warmth and complexity that pairs wonderfully with mango.
- Gluten-Free Crust: For those with dietary preferences, a gluten-free all-purpose flour blend can often be substituted in the crust recipe. Ensure it’s a blend suitable for baking.
- Serve with a Dollop: A small dollop of freshly whipped cream or a scoop of vanilla bean ice cream alongside a slice of this tart would make for an even more decadent dessert.
This Coconut Mango Tart is more than just a recipe; it’s an invitation to savor the vibrant tastes of the tropics, beautifully balanced with creamy indulgence and a satisfying crunch. Whether you’re hosting a summer gathering or simply treating yourself, this tart promises to deliver pure, unadulterated delight.
Like this tropical delight? Don’t hesitate to leave a comment below and share your thoughts or any creative twists you tried!
