Delicate, crumbly almond crusts are filled with coconut milk, cream cheese and fresh mango and topped with passion fruit to give you the ultimate tropical dessert. Made using clean, simple ingredients, these Mango, Passion Fruit & Coconut Tarts are a healthier way to indulge!
When it comes to desserts, I'm a sucker for anything that contains mango so I enjoyed these tarts a little too much! They're sweet (but not too sweet as the mangoes are used as a natural sweetener), creamy, super light, refreshing and actually very easy to make. So if you're looking for a tasty, summery dessert that's healthy and requires minimal time or effort, this one's for you!
What type of mango should I use?
These tarts contain Kesar mango, which is what makes them so insanely delicious. If you're not familiar with them, Kesar mangoes are grown in Gujarat, India. They're deep yellow-orange in colour, super sweet and beautifully fragrant...and they're also in season right now!
They are an absolute must for this recipe as their natural sweetness compliments the sourness of the passion fruit PERFECTLY but using them also means that hardly any added sugar is needed.
Alternatively, you can use Alphonso mangoes, which are also grown in Gujarat but are richer in taste. They're actually known as the king of mangoes, so if you can get hold of some, you can use these too!
You can purchase both Kesar and Alphonso mangoes from most Indian supermarkets from around mid-April until mid-July.
Making the tarts dairy-free
The only dairy in these tarts are from the crust, which contains butter and the filling, which contains lactose-free cream cheese.
To make them dairy-free, simply substitute the butter with coconut oil and the lactose-free cream cheese with a dairy-free alternative.
Alternatively, you can skip the cream cheese out completely.
Special equipment
10cm x 2cm tart tins
Food processor or blender
Mango, Passion Fruit & Coconut Tarts (Gluten-Free, Dairy-Free*)
Yields: 6 tarts
Prep time: 10 minutes
Total time: 35 minutes
INGREDIENTS
For the crust:
115g almond flour
40g desiccated coconut
Pinch of salt
30g grass-fed butter or coconut oil, melted (plus extra for greasing)
1 egg
1 tbsp maple syrup
For the filling:
200g full-fat coconut milk, refrigerated overnight, thick creamy parts only
20g lactose-free cream cheese (optional)
3 tbsp maple syrup
2 tbsp fresh lime juice
1 tsp vanilla extract
1 ripe Kesar or Alphonso mango, roughly cut
To top:
3 passion fruits
Coconut cream
Desiccated coconut
METHOD
1. Preheat oven to 180°C/160°C fan. Lightly grease tart pans with butter or oil.
2. In a blender or food processor, pulse the almond flour, desiccated coconut and salt until finely ground. Add the melted butter, egg and maple syrup and continue to pulse until a sticky-ish dough forms.
3. Place 1 heaped tablespoon of the dough into each tart pan and use your fingers to press dough evenly to the bottom and sides of the pan. Bake for 8-10 minutes, until firm and slightly golden brown. Allow to cool slightly then remove from pans and transfer to a wire rack to cool completely.
4. For the filling, add all of the filling ingredients into a food processor or blender and blend at a medium-high speed until super thick and creamy. There should be no lumps. Transfer to a bowl and place in the fridge until tarts are ready to be assembled.
5. Once the crusts have completely cooled, remove the filling from the fridge and distribute evenly between each tart. Use the back of a spoon to spread. You may be left with some filling - I always make a little extra to taste!
6. Place the tarts back in the fridge to set for at least 30 minutes. When ready to serve, top with a generous amount of passion fruit, desiccated coconut and a little extra coconut milk.
I hope you love this recipe!
Love,
Sasha
NOTES
These tarts can be stored in an airtight container in the fridge for up to 3 days.
It's important that you use full-fat coconut milk in this recipe in order for the filling to set firmly.
