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No-Bake Coconut Mango Tart

A delightful dessert featuring creamy coconut and sweet mango, perfect for hot summer days and gatherings.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 4 servings
Course: Dessert
Cuisine: Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup graham cracker crumbs a classic base that adds a delightful crunch.
  • 1/2 cup unsweetened shredded coconut brings tropical flavor and texture to the crust.
  • 1/4 cup sugar balances the flavors; you can use brown sugar for a caramel twist.
  • 1/2 cup butter melted for easy mixing.
For the Filling
  • 8 oz cream cheese provides a creamy texture; use full-fat for richness.
  • 1 cup coconut cream gives that luscious coconut flavor essential for this tart.
  • 1 cup mango puree fresh or canned, it’s the star of the show.
  • 1/2 cup powdered sugar sweetens the filling without any graininess.
For the Topping
  • 1 cup fresh mango slices gorgeous and juicy, perfect for garnishing your tart.
  • 1/4 cup toasted coconut flakes sprinkle on top for an extra crunch.

Method
 

Prepare the crust
  1. In a mixing bowl, combine crushed graham crackers with melted butter until well blended. Press the mixture firmly into the bottom of a tart pan, ensuring an even layer.
Make the filling
  1. In a separate bowl, whisk together coconut cream and sweetened condensed milk until smooth and creamy. Stir in shredded coconut for that delightful texture and flavor, then set aside.
Layer the mango
  1. Slice fresh mangoes thinly, creating a beautiful fan shape. Arrange the slices on top of the filling, creating an eye-catching pattern.
Chill the tart
  1. Cover the tart with plastic wrap and refrigerate for at least 4 hours, allowing the flavors to meld and the filling to set properly.
Serve and enjoy
  1. Once chilled, remove the tart from the fridge, slice it into wedges, and serve with a sprinkle of toasted coconut.

Notes

Garnish with mint leaves for a fresh pop of color if desired.