Every bite of this Coconut Mango Tart is a tropical symphony, bursting with the luscious sweetness of ripe mangos, the silky smoothness of a tangy cream cheese filling, and the delightful crunch of a coconut-infused crust. This vibrant dessert is an irresistible invitation to summer, promising flavors and textures that will have you reaching for another slice.
My Lifelong Mango Obsession: A Culinary Journey
I confess, I have a profound mango problem. It’s less of a problem and more of an undeniable addiction – a “see mango, eat mango” kind of lifestyle. My earliest memories of this exquisite fruit date back to a trip to Hong Kong, where I encountered mangos so perfectly ripe and incredibly juicy that they imprinted themselves on my palate forever. It was a revelation, a moment where a simple fruit transcended into a culinary obsession.
Since then, my devotion has only deepened. I’ve probably consumed enough bags of Trader Joe’s frozen mangos to turn a person orange, and honestly, I’m surprised I haven’t taken on a golden hue myself! The sheer convenience and consistent quality of those frozen gems have been a staple in my kitchen, perfect for smoothies or just eating straight from the bag as a refreshing treat.
Just before leaving Atlanta, I found myself face-to-face with a glorious bounty: a farmers market stall overflowing with gloriously ripe mangos. Twelve of them, to be precise, all for an unbelievable $4. My husband was out of town, so my decision-making might have been slightly impaired by the sheer excitement of such a deal. What was I thinking? Well, I know exactly what I was thinking – practically free mangos! Who could resist?
The immediate consequence was that my kitchen quickly transformed into a miniature mango grove. While the idea of chopping and freezing them for future smoothies was tempting, it was both impractical and, frankly, no fun. Believe it or not, my freezer is perpetually packed to the brim – a true #foodbloggerproblems or perhaps #foodhoarderproblems dilemma. Either way, I had a delicious challenge on my hands: transform these magnificent mangos into something spectacular and shareable.
Why This Coconut Mango Tart Will Be Your New Favorite Summer Dessert
With the summer heat intensifying in NYC, a cool, tropical tart was the perfect solution. This Coconut Mango Tart is more than just a dessert; it’s a refreshing escape. Each forkful delivers a harmonious blend of textures and flavors that dance on your palate. You get the sun-kissed sweetness of fresh mangos, the rich, smooth embrace of a cream cheese filling, and the delightful, slightly crunchy crumble of a coconut crust. It’s a flavor party that guarantees you’ll be reaching for another piece.
What truly sets this tart apart is its perfectly balanced filling. It features a blend of cream cheese, sour cream, and a generous hint of lemon zest, which elevates the natural tanginess of the cream cheese. This combination creates a filling that is both sweet and wonderfully tangy, providing a delightful contrast to the sweet mango and coconut crust. It’s a sophisticated yet approachable flavor profile that is truly addictive.
Crafting the Perfect Tart: A Detailed Look at Ingredients
The Irresistible Coconut Crust
The foundation of any great tart is its crust, and this coconut crust is simply divine. It’s incredibly easy to make – a simple press-in method means no fussing with delicate dough. We combine all-purpose flour with a touch of almond meal for a tender, slightly nutty base. A pinch of kosher salt balances the sweetness, while sugar provides just the right amount of sweetness. But the real star is the sweetened shredded coconut, which infuses the crust with an unmistakable tropical aroma and a crumbly, shortbread-like texture that’s utterly delightful. For an extra layer of flavor, we replace traditional butter with coconut oil, giving the crust a lighter, more distinct coconut essence. And yes, in my book, replacing butter with coconut oil makes it totally healthy, right? If you’re a true coconut enthusiast, this crust would also be absolutely amazing for a coconut cream pie, pushing that tropical flavor way over the top!
The Velvety Cream Cheese Filling
The heart of our tart is its luxurious cream cheese filling. This smooth, decadent layer provides the perfect counterpoint to the vibrant mango topping and the crumbly crust. It begins with softened cream cheese, blended with sugar until light and fluffy. The magic comes from the addition of sour cream, which adds an essential tanginess and a richer, creamier texture without making the filling too heavy. Freshly grated lemon zest brightens the entire mixture, complementing the mango beautifully and highlighting the sweet-tangy notes of the cream cheese. A touch of vanilla extract adds classic warmth, while a hint of almond extract introduces a subtle, sophisticated depth that pairs wonderfully with both coconut and mango. The goal is a perfectly smooth, lump-free filling that sets beautifully to hold its shape.
Fresh Mango Topping: The Crown Jewel
The visual and taste centerpiece of this tart is, of course, the fresh mango topping. Choosing ripe mangos is crucial for the best flavor and texture. Look for mangos that are slightly soft to the touch and have a fragrant, sweet aroma near the stem. We thinly slice the peeled mangos, arranging them decoratively over the chilled cream cheese filling. A concentric circle pattern is always elegant and impressive, but feel free to let your creativity guide you. For an extra flourish and a burst of contrasting color and tartness, consider garnishing with fresh raspberries and a sprinkle of extra sweetened shredded coconut. This not only enhances the visual appeal but also adds another layer of flavor and texture to an already magnificent dessert.
Coconut Mango Tart
Chef Lindsey
30
10
40
14 people
Comment
Print Recipe
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 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
8inch
0 x 0inch
round
Instructions
Make the Coconut Crust:
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Preheat oven to 375˚F (190˚C). Lightly grease a 10-inch by 1-inch tart pan with a removable bottom.
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In a medium bowl, combine all-purpose flour, almond meal, salt, sugar, and shredded coconut; whisk thoroughly to ensure even distribution.
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Add the melted coconut oil to the dry ingredients and toss together with a fork. If the mixture doesn’t quite come together, slowly add heavy cream, a tablespoon at a time, until you can form a cohesive ball of dough.
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Pat the dough into a flat disk, wrap it in plastic wrap, and place it in the refrigerator to firm up briefly, about 15-20 minutes. Be careful not to chill it for too long, as it can become as hard as a rock. If this happens, simply let it warm up at room temperature for a bit until it’s pliable again.
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On a lightly floured surface, roll out the chilled dough until it is approximately ¼ inch thick and about 12 inches in diameter. Carefully roll the dough onto a rolling pin and gently transfer 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 and trim them neatly with a paring knife or by rolling the pin over the top edge of the pan.
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Using a fork or a docking tool, make several small holes in the bottom of the tart shell. This helps prevent the crust from puffing up during baking.
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Line the tart shell with parchment paper and fill it 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 crust is an even golden brown. Let it cool completely on a wire rack.
To Prepare the Cream Cheese Filling:
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In a food processor, combine the sugar and finely grated lemon zest. Process until the sugar takes on a pale yellow color and is infused with the lemon aroma. This step ensures the lemon zest is perfectly incorporated and releases its oils.
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Add the sour cream (ensure it’s full-fat for the best texture), 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.
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Add the slightly softened cream cheese, cut into chunks, to the food processor. Pulse a few times until the mixture is completely smooth and no lumps of cream cheese remain. Be careful not to over-process, as this can incorporate too much air and change the filling’s texture.
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Pour the velvety cream cheese filling into the cooled tart shell. Smooth the surface with a small offset spatula or the back of a knife to create an even layer.
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Refrigerate the tart for at least 1 ½ hours, or ideally overnight, to allow the filling to set completely and firm up. This step is crucial for clean slicing.
Assemble your Tart:
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Once the tart is thoroughly chilled and the filling is set, arrange the thinly sliced mango pieces decoratively on top of the cream cheese layer. I love creating a series of beautiful concentric circles, but feel free to express your own artistic flair!
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For added color and flavor, sprinkle with optional sweetened shredded coconut and fresh raspberries.
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Store the assembled tart in the refrigerator until you are ready to serve. While the tart will still taste wonderful the next day, the fresh fruit may begin to brown slightly, affecting its aesthetic appeal. For the prettiest presentation, it is best to assemble the tart right before or just a few hours before serving.
Notes
Nutrition
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
Dessert
American
297
Expert Tips for Tart Perfection
- Don’t Over-Chill the Crust: While the crust needs a brief chill to firm up for rolling, leaving it in the fridge for too long can make it rock-hard and difficult to work with. If this happens, simply let it sit at room temperature for a few minutes until it’s pliable again.
- Choose Ripe Mangos Wisely: The success of this tart hinges on sweet, ripe mangos. Look for mangos that give slightly when gently squeezed and smell fruity at the stem end. Avoid overly soft or bruised mangos.
- Avoid Over-Processing the Filling: When making the cream cheese filling, pulse just until smooth. Over-mixing can incorporate too much air, leading to a less dense and creamy texture once set.
- Thoroughly Chill the Tart: Allowing the tart to chill for at least 1.5 hours (or overnight) is crucial. This ensures the cream cheese filling is fully set, making it easier to slice cleanly and ensuring a delightful firm texture.
- Best Served Fresh: While the tart is fine overnight, the fresh mango topping looks its absolute best when assembled just before serving or a few hours in advance. This prevents any slight browning of the fruit and keeps the colors vibrant.
Serving Suggestions and Delicious Variations
This Coconut Mango Tart is a showstopper on its own, but you can elevate the experience even further. Serve it chilled, perhaps with a delicate dollop of freshly whipped cream or a scoop of vanilla bean ice cream for an extra touch of indulgence. It’s an ideal dessert for summer potlucks, garden parties, or simply a refreshing treat after a warm-weather meal.
Feeling adventurous? Here are a few variations:
- Lime Twist: Substitute lemon zest with lime zest in the cream cheese filling for an even more pronounced tropical, tangy flavor.
- Mixed Berry Medley: While mango is the star, a combination of thinly sliced mango and other vibrant berries like blueberries or sliced strawberries would also be delightful.
- Glazed Finish: For a glossy, polished look, you can brush a thin layer of warmed apricot jam or a simple sugar glaze over the arranged mango slices.
- Gluten-Free Option: Explore gluten-free all-purpose flour blends for the crust to cater to different dietary needs.
Celebrating with Deliciousness
This bright and beautiful tart also served as the perfect dessert to celebrate a special milestone: the 2-year bloggiversary of Food Faith & Fitness! Its vibrant personality perfectly mirrors that of the incredible Taylor, the force behind the site. If you haven’t yet discovered her fantastic website, you are truly missing out!
Taylor makes healthy eating not only accessible but incredibly delicious, with a treasure trove of healthy baked goods and quick, satisfying dinners. Beyond the recipes, her sharp, sarcastic wit reels me in every single time. She’s a joy to follow, and her approach to food and wellness is genuinely inspiring. Love. Her.
Embrace the Tropical Flavors of Summer
This Coconut Mango Tart is more than just a recipe; it’s an experience. It’s a taste of sunshine, a celebration of vibrant summer produce, and a testament to how simple ingredients can come together to create something truly extraordinary. Whether you’re an avid baker or a beginner looking for an impressive yet easy dessert, this tart is sure to delight. The combination of its crisp, coconutty crust, the smooth, tangy cream cheese, and the sweet, juicy mangos creates an unforgettable tropical escape with every single bite.
So, gather your mangos, whip up this delightful tart, and let the flavors transport you to a sun-drenched paradise. It’s a perfect way to battle the summer heat and share a little bit of tropical joy with friends and family. Happy baking!
