No-Bake Coconut Mango Tart | Vegan & Gluten-Free

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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!

Slice of mango tart topped with lime slice on marble background


Ingredients for coconut mango tart in white bowls on marble background. Text labels read lemon, agave, mango, vanilla, salt, coconut cream, cardamom, shredded coconut, medjool dates, and rolled oats

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!


Side-by-side photos of crust pressing into tart pan next to blended mango filling in a food processor

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 🙂 

  1. Grease a tart pan and set aside. Soak the dates in a bowl of hot water for 5 mins then drain well.
  2. 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. 
  3. 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. 
  4. Freeze the tart for at least 6 hours, then let sit at room temperature for a few mins before slicing.

Frozen coconut mango tart topped with diced mango and a slice of lime on marble background

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 😉

Slice of mango tart topped with lime slice on marble background

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!

  • Author: Caitlin Shoemaker
  • 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



For the Crust:

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



  1. 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.
  2. 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.
  3. 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.
  4. 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.


  • 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

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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    1. Hi Alexi, the 2 cups refers to how much fruit fits in the cup, not exactly the equivalent weight conversion.

  1. 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.

    1. Thank you so much for the feedback, Divyanshi! Glad you loved it and yes, I have a lot more recipes to come! ♥

  2. 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.

  3. 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!

    1. Hi, Madelyn! Pureed silken tofu is a fair stand-in for coconut milk in recipes and date paste works too.

  4. Hey there! I don’t have a freezer – do you think it would thicken if left in the fridge overnight? Thanks in advance 🙂

    1. 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.