Coconut Cream Mango Tart

I love making this Coconut Cream Mango Tart when I want a dessert that feels tropical, creamy, and beautifully vibrant. I combine a crisp crust with silky coconut cream filling and top it with sweet, juicy mango slices for a refreshing and elegant treat.

Why You’ll Love This Recipe

I appreciate how the rich coconut cream pairs perfectly with the bright, naturally sweet mango. The contrast between the buttery crust and smooth filling makes every bite satisfying.

I also enjoy how stunning this tart looks once assembled. The golden mango slices layered on top create a dessert that feels impressive, yet I know it is simple to prepare.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the coconut cream filling:

1 cup coconut milk (full fat)
1/2 cup heavy cream
1/3 cup granulated sugar
2 tablespoons cornstarch
2 egg yolks
1 teaspoon vanilla extract
1/2 teaspoon coconut extract

For the topping:

2 ripe mangoes, thinly sliced
2 tablespoons toasted coconut flakes (optional)

Directions

I begin by preheating the oven to 350°F (175°C). I mix the graham cracker crumbs, sugar, and melted butter until combined, then press the mixture firmly into a tart pan. I bake the crust for about 10 minutes, then let it cool completely.

To prepare the filling, I heat the coconut milk and heavy cream in a saucepan over medium heat until warm but not boiling.

In a separate bowl, I whisk together the sugar, cornstarch, and egg yolks. I slowly pour the warm coconut mixture into the egg mixture while whisking constantly. I return everything to the saucepan and cook over medium heat, stirring continuously, until thickened.

I remove the mixture from heat and stir in the vanilla and coconut extracts. I pour the filling into the cooled crust and smooth the top. I refrigerate the tart for at least 3 hours until fully set.

Before serving, I arrange thin mango slices decoratively over the top and sprinkle toasted coconut flakes if I want extra texture.

Servings and Timing

I usually get about 8 slices from this tart.

Prep Time: 20 minutes
Bake Time: 10 minutes
Chill Time: 3 hours
Total Time: About 3 hours 30 minutes

Variations

I sometimes use a shortbread crust instead of graham cracker crust for a richer base. When I want extra tropical flavor, I add a squeeze of lime juice to the filling.

For a lighter version, I substitute part of the heavy cream with additional coconut milk. If I prefer a no-bake option, I chill the crust instead of baking it, though baking gives better texture.

storage/reheating

I store the tart covered in the refrigerator for up to 3 days.

Since it is a chilled dessert, I do not reheat it. I serve it directly from the refrigerator for the best texture and flavor.

FAQs

Can I use canned mango instead of fresh?

I prefer fresh mango for the best flavor and texture, but well-drained canned mango can work if needed.

How do I know when the filling is thick enough?

I cook it until it coats the back of a spoon and holds its shape when stirred.

Can I make this tart ahead of time?

I often prepare it a day in advance and add the mango topping just before serving.

Can I freeze the tart?

I can freeze it without the mango topping, though the texture may change slightly once thawed.

What type of mango works best?

I use ripe, firm mangoes that are sweet and easy to slice thinly for decoration.

Conclusion

I love how this Coconut Cream Mango Tart combines creamy coconut flavor with bright, juicy mango in a stunning dessert. It feels tropical, refreshing, and elegant all at once. Whenever I serve it, it brings a little sunshine to the table.

Print