Mango Coconut Tart -is sunshine in a dessert form. With a buttery, crisp crust, a silky mango custard filling, and a cool coconut jelly topping, it’s the kind of dessert that feels like a tropical vacation in every bite. The textures are rich yet light, and the layers are visually stunning — this tart truly is a feast for all the senses.
It’s the perfect dessert to cool off with during warm weather. And it’s not too fussy! You can prep it over a weekend, let it chill, and wow your guests when it’s time to serve.
If you’re into fruity bakes that really pop, you’ll want to check out my fluffy black grape cake — it’s soft, purple, and so playful! Or maybe you’re more into the cozy vibes of a chocolate orange cake — bold, rich, and citrusy in the best way. And for more tart ideas, my orange tart and creamy chocolate pistachio tart might just steal your heart (and your dessert table).
Ingredients required:-
Following is a quick preview. For the detailed list, find the recipe card below:
Crust:
- Unsalted butter – Gives that melt-in-the-mouth texture. Use softened butter for easy creaming.
- Powdered sugar – Dissolves quickly and keeps the crust tender.
- Egg – Binds the dough.
- Vanilla extract – Adds a subtle warmth.
- All-purpose flour – The base of the dough.
- Salt – Balances the sweetness.
Mango Panna Cotta Layer:
- Mango puree – Homemade from ripe mangoes for the best flavor. Blend the pulp till smooth.
- Sugar – Adjust depending on how sweet your mangoes are.
- Coconut milk – Adds creaminess and tropical flavor. You can also use whole milk.
- Fresh cream – Use a light cream (not heavy whipping cream).
- Agar-agar – A plant-based setting agent. No gelatin here!
- Yellow and Orange Colour – To enhance the mango colour. Completely optional.
Coconut jelly topping:
- Coconut milk – For that creamy top layer.
- Sugar – Sweetens the jelly layer.
- Agar-agar – Sets the coconut layer beautifully.
Garnishes (optional but recommended!):
- Fresh mango slices
- Pomegranate seeds
- Coconut slices
- Passion Fruit
- Mint leaves
How to make the Mango Coconut Tart?
- Make the Tart Crust– Cream butter and sugar. Add egg, vanilla, flour, and salt. Bring together into a dough. Roll it out between parchment and chill.
- Shape and Bake the Crust– Line a tart pan with the dough, freeze it, then blind bake at 170°C (338°F) for 30 minutes.
- Prepare the Mango Layer– Cook the mango puree with sugar. Add coconut milk, cream, and agar-agar. Cook until thickened. Strain and pour into the cooled crust.
- Prepare the Coconut Jelly Layer– Cook coconut milk, sugar, and agar-agar. Pour gently over the mango layer.
- Set and Chill– Refrigerate the tart for 4–6 hours or until fully set.
- Garnish and Serve– Top with fresh mango, pomegranate, coconut shavings, and mint. Serve chilled!
Storage Instructions
- Room temperature: Not recommended due to the agar-based layers, which may soften.
- Refrigerator: Store covered in the fridge for up to 4 days. Best served chilled straight from the fridge.
- Freezer: Freeze the whole tart (or slices) tightly wrapped for up to 1 month. Thaw overnight in the fridge before serving.
Make Ahead Tips
Absolutely, this tart is a great make-ahead dessert!
- Crust: Make the dough and freeze it raw in the tart pan up to 1 week ahead.
- Mango layer: Can be poured and set in the crust a day ahead.
- Whole tart: Once both layers are set, keep it in the fridge — garnish just before serving for the freshest look.
This makes it perfect for entertaining or preparing a day or two in advance for stress-free dessert planning.
Frequently Asked Questions (FAQs)
Can I make this without a tart pan?
Yes! You can use a springform pan or even mini tart molds. Just make sure whatever you use is nonstick or lined.
What if I can’t find agar-agar?
You can also use gelatin. But it is a non-vegetarian option.
Can I use canned mango pulp?
Yes! Just make sure it’s pure mango (without added sugar or preservatives), and adjust the sugar in the recipe accordingly.
Can I skip the coconut jelly layer?
Of course! You’ll just have a delicious mango tart instead — still absolutely worth it.
If you liked this, try these!
Mango Coconut Tart
Ingredients
Method
- In a bowl, beat softened unsalted butter with powdered sugar until pale and creamy. Add egg and vanilla extract. Mix to combine. Add all-purpose flour and a pinch of salt. Bring everything together into a smooth dough.
- Place the dough between two sheets of parchment paper and roll it out to a 3mm thick sheet. Chill in the fridge for 1–2 hours.
- Remove the dough from the fridge and let it rest at room temperature for a few minutes. Line a 21cm tart pan with the dough, pressing gently into the edges. Trim the excess with a knife. Poke the base with a fork and freeze for 30 minutes.
- Preheat your oven to 170°C (338°F). Line the crust with parchment or foil and fill with pie weights (rice, beans, or salt). Blind bake for 30 minutes. Remove the weights and let the crust cool completely.
- In a saucepan, add mango puree and sugar. Cook over medium heat until the sugar dissolves and the mixture begins to bubble. Take it off the heat and whisk in coconut milk, fresh cream, and agar-agar. Return to the heat and cook until slightly thickened and small bubbles form at the edges. Strain through a fine sieve. Pour over the baked tart shell and let it set.
- In a saucepan, whisk together coconut milk, sugar, and agar-agar. Cook over medium heat until slightly thickened and bubbling at the edges. Let it cool for a minute, then pour gently over the mango layer.
- Refrigerate the entire tart for 4–6 hours until set. Garnish with mango slices, pomegranate seeds, passion fruit, coconut pieces, and mint leaves.
Notes
Storage Instructions
- Room temperature: Best avoided — the coconut layer may soften.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: You can freeze the whole tart (wrapped well) for up to 1 month. Thaw overnight in the fridge before serving.