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This No-Bake Coconut Mango Tart is a tangy summer treat that’s packed with sweet, juicy mangos! A creamy, fruity dessert that’s full of flavor but 100% fuss-free and vegan!
This No-Bake Coconut Mango Tart is a bright, tangy, and refreshing treat that is perfect for summer. This is a fuss-free dessert that turns out absolutely beautiful, making it great for entertaining or bringing with you on a picturesque picnic. With every bite so fruity, tart, and creamy, I don’t know of a better way to enjoy the sweet, juicy flavors of ripe summer mangos!
INGREDIENTS + INSPIRATION
For our perfectly sweet gluten-free crust, we’re using soaked dates, shredded coconut, and rolled oats—it’s a super quick & easy crust that pairs perfectly with the tart, juicy flavors of the mango! Soaking the dates for just a few minutes will soften them up to the perfect consistency for a chewy, crumbly crust. For our tangy fruit filling, we’re combining coconut cream, fresh (or frozen!) mango, agave, and a squeeze of tart lime or lemon juice for the most mouthwatering summertime combination! Seriously, every bite is drool-worthy. This tropical tart is my new go-to dessert for alllll spring & summer long, and you can bet I’ll be using frozen mangos during the colder months so I can enjoy this treat year-round!
HOW TO MAKE NO-BAKE COCONUT MANGO TART
No-bake tarts deserve an award. What other desserts turn out so beautiful, so delicious, and yet take so little effort to make?! All you have to do is form your crust, add your filling, and then freeze until it’s ready to enjoy! For a little extra pizazz, you can top your finished tart with some freshly cubed mango and maybe a few slices of lemon or lime 🙂
- Grease a tart pan and set aside. Soak the dates in a bowl of hot water for 5 mins then drain well.
- Combine the soaked dates, coconut, oats, and salt in a food processor and process into a thick dough. Spread the dough evenly across the bottom and up the sides of the tart pan and set aside.
- In a high-speed blender, blend the coconut cream, mango, agave, lemon juice, vanilla, salt, and optional cardamom until thick and creamy, then transfer to the tart pan and smooth with a spatula.
- Freeze the tart for at least 6 hours, then let sit at room temperature for a few mins before slicing.
This fuss-free dessert is great for entertaining or enjoying on a sunny weekend. Slice a piece for yourself and your friends and soak up all of the bright, juicy flavors of summer! You could even try making these into mini tarts if you wanted to bring some very cute handheld desserts to a get-together. You can also make your tart ahead of time and keep it in a tightly sealed container in the freezer for up to 2 months. Whenever you’re ready, simply take it out of the freezer, let it sit for a bit, and then you have a delicious tropical flavor explosion anytime a craving strikes…and if you’re like me, that might be pretty often 😉
If you’re looking for more no-bake dessert recipes, you’ll also love this No-Bake Chocolate Raspberry Tart, this No-Bake Peanut Butter Cup Pie, these No-Bake Chocolate Almond Butter Bars, and a popular one on the blog—these No-Bake Peanut Butter Chocolate Cookies!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
No-Bake Coconut Mango Tart
This No-Bake Coconut Mango Tart is a tangy summer treat that’s packed with sweet, juicy mangos! A creamy, fruity dessert that’s full of flavor but 100% fuss-free!
- Prep Time: 15 Minutes
- Cook Time: 4 Hours
- Total Time: 4 hours 15 minutes
- Yield: Serves 6 to 8 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Crust:
- 2/3 packed cup (180 g) pitted Medjool Dates
- 2/3 cup (40 g) shredded coconut
- 2/3 cup (70 g) rolled oats, gluten-free if necessary
- 1/4 teaspoon salt
For the Mango Filling:
- 1 can full-fat coconut milk, solid parts only* (about 1 scant cup / 235ml)
- 2 cups (250 g) cubed fresh or frozen mango
- 1/4 cup (60 ml) agave
- Juice of 1 lemon or lime; about 2 tablespoons
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional: 1/8 teaspoon ground cardamom
- Optional: fresh mango, for topping and serving
Instructions
- Prep: grease a 9″ tart pan and set aside. Transfer the dates to a bowl and cover with hot water; let soak for 5 minutes, then drain well.
- Make the Crust: Put the dates in a food processor with the coconut, oats, and salt and process until a thick dough forms. Spread the dough evenly across the bottom of the tart pan, making sure to come up the sides as well. Set aside.
- Make the Filling: In a high-speed blender, add the coconut cream, mango, agave, lemon juice, vanilla, salt, and optional cardamom. Blend on high until a thick and creamy consistency forms, then transfer to the tart pan and smooth with a spatula.
- Freeze & Serve: Place the tart pan in the freezer for at least 6 hours, or until the filling is frozen. Let sit at room temperature for a few minutes before serving and slicing.
Notes
- Coconut Milk: to separate the coconut milk from the cream, place a can of full-fat coconut milk in the fridge overnight, or for at least 6-8 hours. The cream will rise to the top, while the liquid will fall to the middle – you can save this for smoothies! I used the Taste of Thai coconut milk when making this recipe
Keywords: vegan, tart, mango dessert recipes, mango desserts
This was a hit! I made it in a springform pan and the next time in a silicone muffin pan for easy individual servings.
Yay! Thank you for making it, Maureen!
Would this set firmly enough to be frozen in ramekins and served more like a custard? I love these flavors but am not a fan of pie crusts of any kind.
The No-Bake Coconut Mango Tart can be served semi-frozen for a firmer texture, but it may not set as firmly as a traditional custard. If you’d like to serve it in ramekins and enjoy it more like a custard, here’s what you can do:
Prepare the mango filling as instructed in the recipe.
Instead of using a tart pan, portion the mango filling into individual ramekins or serving dishes.
Place the ramekins in the freezer for at least 6 hours or until the filling is semi-frozen and firm enough for your liking.
This way, you can serve the tart in a more custard-like form without the need for a pie crust. Just let it sit at room temperature for a few minutes before serving, and you’ll have a creamy, mango-flavored dessert. Enjoy!
How much date paste should I use to substitute for the Medjool dates?
I can’t wait to try this recipe. Thank you!
You can use the following conversion:
1 cup of Medjool dates (packed) ≈ 1 cup of date paste
Since the recipe calls for 2/3 packed cup of Medjool dates, you can use approximately 2/3 cup of date paste as a substitution.
Keep in mind that the texture and moisture content may vary slightly when using date paste, so you may need to adjust the crust consistency accordingly. If the crust seems too dry, you can add a small amount of water or a little extra date paste to achieve the desired texture.
Hey there! Possible to use mango puree instead of fresh mango? Thanks in advance!
Yes, it’s possible to use mango puree instead of fresh mango in this recipe. Simply replace the cubed fresh or frozen mango with an equal amount of mango puree. This should work just fine and give you a similar flavor and texture in the finished tart. Enjoy!
Hi Can you just use coconut cream instead of getting cream from coconut milk?
Yes, that would work as well 🙂
My whole family loved this. Thank you! Thanks
★★★★★
Awesome! Glad the whole family loved it, Linz 🙂
The tart looks absolutely delicious but what can I use instead of dates as the one I’m going to give it to doesn’t like it?
If you’re looking for a substitute for dates in the No-Bake Coconut Mango Tart recipe, you can use another dried fruit like figs or raisins. Both figs and raisins have a natural sweetness and a similar sticky texture that can work well as a binding agent in the crust.
Here’s how you can modify the recipe:
For the Crust:
Replace the 2/3 packed cup of pitted Medjool Dates with an equal amount of dried figs or raisins. Soak the dried figs or raisins in hot water for about 5 minutes to soften them before using in the food processor.
Follow the rest of the instructions as provided in the original recipe, using the soaked dried figs or raisins instead of dates.
Please note that the substitution may slightly alter the taste and texture of the crust, but it should still be a delicious and enjoyable treat.
Here are a couple of non-fruit alternatives:
Nuts or Seeds: You can use nuts or seeds like almonds, sunflower seeds, or pumpkin seeds as a substitute for dates. Process the nuts or seeds in a food processor until they form a coarse meal, and then use them as the base for the crust instead of dates.
Coconut Butter: Coconut butter is another option for creating a crust without using fruit. Mix coconut butter with shredded coconut and a small amount of agave or maple syrup until it forms a dough-like consistency. Press this mixture into the tart pan to form the crust.
Please keep in mind that using nuts or seeds will give the crust a different texture and taste compared to dates. If the person you are making the tart for is also allergic to nuts, then coconut butter might be a good option as it is nut-free.
Regardless of the substitution you choose, the rest of the recipe for the mango filling and the freezing process can remain the same. Adapt the crust to your preference and dietary needs, and enjoy your No-Bake Coconut Mango Tart!
Hi, I’ve just weighed 1 cup of fresh mango and it comes to around 244g, but the recipie says 2 cups!
Help! 😊
Hi Alexi, the 2 cups refers to how much fruit fits in the cup, not exactly the equivalent weight conversion.
I made this tart and oh my god! My family absolutely loved these. This recipe was so simple a 12-year-old child like me could make it too. Since I am not vegan, I substituted coconut cream with soy yoghurt and added some cinnamon and cocoa powder and it was the best no-bake dessert. I hope you make more no-bake recipes in the future. Lots of Love from India.
★★★★
Thank you so much for the feedback, Divyanshi! Glad you loved it and yes, I have a lot more recipes to come! ♥
This is delicious! I subbed maple syrup for the agave because I didn’t have any on hand. I will definitely make this again. I also look forward to trying some of your other no bake desserts.
★★★★★
Thank you so much for the feedback, Nina! 🙂
Can I substitute the coconut milk for pureed silken tofu?
This recipe looks delicious but unfortunately I can’t have any coconut products.
Also, can I replace the agave nectar with date paste?
Thank you so much!
Hi, Madelyn! Pureed silken tofu is a fair stand-in for coconut milk in recipes and date paste works too.
Can I substitute maple syrup for the agave? Thanks
Yes you can, Carina!
Hey there! I don’t have a freezer – do you think it would thicken if left in the fridge overnight? Thanks in advance 🙂
Hi, Rae! Yes, it will thicken if you leave it in overnight but it might not fully set or keep its shape when you slice and serve it since it won’t be frozen.
Oh my gosh, this looks delicious! I can’t wait to make it!
I hope you love it, Jill!