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Gluten-Free Mango & Coconut Tart

Yields1 Serving

Hi, I'm Sabrina from The Tomato Tart. Jerry and I have been working together in one form or another for quite a few years now and I'm happy to be guest posting on this awesome blog of his.

When I went gluten free a year and a half ago, I knew I wasn't going to give up baking. Keeping to my preference for wholesome real food ingredients, I taught myself how to bake gluten and grain free. These mango curd tarts with coconut macaroon crust are a perfect example of grain-free, paleo-friendly baking. Free of refined sugars and full of real food goodness, these tarts are an indulgence, but not a guilty-pleasure. Enjoy the flavors of sunny mango and rich tropical coconut in this simple dessert.

Mango Coconut Tart 3

 3 cups shredded coconut
 4 eggs, separated
 ⅓ cup coconut palm sugar
 1 tablespoon vanilla extract
 1 teaspoon almond extract (optional)
 5 cups mango chunks (about 5 mangoes)
 ½ cup fresh squeezed lemon juice (2 large lemons)
 ⅓ cup honey
 8 tablespoons butter, cut into pieces

Let's get ready! Preheat your oven to 350 degrees F, and grease a rectangular fluted tart tin (11x 4) with butter. You can also use small fluted tart tins or brioche molds for this recipe.


Thoroughly mix together the 3 cups coconut, 4 egg whites, 1/3 cup palm sugar, tablespoon vanilla extract, and teaspoon almond extract. Once you can squeeze a bit of the mixture into a ball and it sticks together, it is ready.


Using your fingers, simply press the mixture into the prepared tart pans, pressing it up the sides. You can use a flat bottomed glass to even out the crust.


Bake the crusts at 350 degrees F for 25 minutes, checking in on them at 20 minutes as to not over-brown the coconut.

Mangos 11


Add the 5 cups of mango chunks, 1/2 cup lemon juice, and 1/3 cup honey to a food processor and blend until completely smooth. Strain through fine mesh strainer.


Place a heat proof bowl over a pot of simmering water; making sure the bottom doesn't touch the water. Add the 8 tablespoons of butter to the bowl, and melt down about half way. Add mango puree and egg yolks and stir constantly for 10-12 minutes until the mixture has thickened to a creamy texture.

Mango Coconut Tart 2


To assemble tarts, allow the crust to cool for at least 10 minutes before removing from the tart tin, then fill tart(s) with the mango curd. Refrigerate at least 2 hours or up to over night.


Top with fresh unsweetened whipped cream for a real treat.

Gluten Free Mango Coconut Tart 1

Nutrition Facts

Servings 1