No-Bake Coconut Mango Tart

Coconut mango tart topped with lime slices and mango pieces on marble background

4.7 from 3 reviews

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!



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