Rustic Mango Tart

I recommend preparing the crust the day before you plan on making this tart and also sticking the coconut milk in the fridge so that the milk separates.

For the crust:

  • 1 1/2 c flour
  • a pinch of salt
  • 1 1/2 c (6oz) cold cubed butter
  • 1/3 c cold water
  • 1 tsp sugar

For the filling:

  • 2-3 mangos, diced
  • 2 tsp sugar
  • 1/2 tsp flour
  • 1/2 tsp cinnamon

For the whipped coconut cream:

  • 1 can refrigerated coconut milk
  • 1 tsp agave or maple syrup
  • 1tsp vanilla extract

Cut up the butter into cubes and add in the flour and salt. You can either knead the dough or use a food processor to blend everything together. You may need to use more flour than the recommended amount, when making mine it was a little too soft and sticky, so just add more flour until it’s not sticky anymore. Then on parchment paper spread some flour and knead out the dough into a circle(ish). Then stick the bad boy in the fridge. And while you’re at it stick the can of coconut milk in the fridge as well.

***~24 hours later***


Preheat the oven to 400*F.

Pull out the crust to let it warm up a little. Meanwhile, cut up and dice the mango and add in the sugar, flour, and cinnamon. Mix. Scoop the mango filling into the center of the pie crust, making sure to get as little liquid as possible. Then fold over the edge of the crust to cover some of the filling. Because the crust had been chilled it may crack or break when you fold it, thats okay, just pinch it together. Now brush some butter onto the turned over crust and then sprinkle some sugar over the top of it. Now the tart can go into the oven. 🙂 Bake time is 60 minutes.

While the tart is baking, pull the coconut milk out of the fridge and separate the liquid from the solid. Put the solid part into a blender and add in the agave and vanilla extract. Blend until creamy, then pour into a storage container and stick back in the fridge.

The tart is done when the crust is lightly golden brown and the mango is slightly golden. Then you can pull it out of the oven and let cool for a little. Scoop some of the coconut cream on top and then you’re good to enjoy this delicious tart.


I tried to get a picture of it in all it’s beauty but my roommates got to it really in it had only been out of the oven for 2 minutes.

This entry was published on August 4, 2017 at 11:43 pm. It’s filed under Food and tagged , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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