Explore the tropical flavors of this Vegan Coconut Mango Tart, a delightful dessert that combines the sweetness of ripe mangoes with the creamy richness of coconut. The tart features a buttery coconut crust and a luscious mango filling, making it a refreshing dessert for those who appreciate plant-based treats. This recipe caters to individuals with dairy, wheat, and nut allergies, offering an inclusive and flavorful option for your dessert repertoire. It’s an enjoyable choice for a summer gathering or simply when craving a taste of paradise.

Ingredients

• 2 cups shredded coconut
• 1/2 cup coconut oil, melted
• 1/4 cup maple syrup
• 2 cups mango, diced
• 1/2 cup coconut cream
• 1/4 cup agave nectar

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a food processor, pulse the shredded coconut until finely ground.
3. Add the melted coconut oil and maple syrup to the food processor and pulse until combined.
4. Press the coconut mixture into a tart pan to form the crust.
5. Bake the crust for 10-12 minutes until golden brown. Remove and let it cool.
6. In a blender, puree the mango until smooth.
7. Add the coconut cream and agave nectar to the blender and blend until well combined.
8. Pour the mango mixture into the cooled crust and refrigerate for at least 2 hours to set.
9. Once set, slice the tart and serve chilled.

Keywords: Dessert, Coconut, Mango

Spice Rack: Cinnamon, Vanilla

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