Mango, lime and coconut tart

Mango, lime and coconut tart (gluten free, refined sugar free and suitable for vegans)




Pastry case ingredients:

⅓ cup unsweetened desiccated coconut

1 ½ cups ground almonds

1 1/2 tablespoons coconut oil

1 tablespoon natural liquid sweetener e.g maple syrup

1 tsp vanilla extract

Pinch of salt




Preheat the oven to 180°c. Grease a loose bottomed 9-inch tart pan with a little coconut oil.

Pop the ground almonds, desiccated coconut and salt into a food processor  and mix until it resembles fine breadcrumbs. Melt the coconut oil, maple syrup and vanilla in a pan over a low heat then add to the food processor and pulse until combined and larger crumbs are formed. The mixture should come together like dough when you press it between your fingers .

Add the dough to the tart tin and press with your fingers or the back of the spoon to ensure that it is distributed evenly over the bottom and up the sides of the tin.

Bake in the oven for about 12-15 minutes or until just turning lovely and golden. Transfer to a wire rack and allow it to cool completely.

Make the filling while the case is cooling.


Filling ingredients:

1 can full fat coconut milk (refrigerated, use just the set part, not the liquid)

1-3 tablespoons (to suit personal tastes) of natural liquid sweetness, preferably light in colour such as maple syrup, agave or honey for a non vegan option

1 teaspoon vanilla extract

Zest and juice of 1 lime

2 - 3 ripe mangos



Carefully scoop out the coconut cream and pop into a mixing bowl, leaving the coconut water. (You can add that to a smoothie at a later date). Using a hand held whisk, whip the coconut cream until it becomes fluffy. Add the syrup, vanilla and lime zest and whisk again until combined. Pop into the fridge until the case is fully cooled then you are ready to assemble.


Using a vegetable peeler, carefully peel the skin off the mangos. Hold the mango upright then cut the two mango "cheeks" as closely to the seed as possible.

Slice the mango cheeks lengthwise into nice thin long strips.


Finally, to put everything together spread the coconut mixture evenly over the pastry case.

Then to create the mango rose, start by working from the outside of the case and place the longest pieces of mango around the outer edge. Then repeat, until you reach the center of the tart making sure to slightly overlap the mango pieces to create the pretty flower effect.

Curl a small mango slice and pop it into the center of the tart.

Optional: sprinkle over a little lime zest and squeeze the lime juice over the mangoes. Pop back into the fridge until you're ready to serve.

Enjoy 💛