Gluten-Free Mango Tart with Almond Flour Crust

I tested this recipe three times during the last two weeks. The first time I made it, I used mangos that weren't fully ripened. I sweetened the filling with just 3 tablespoons of maple syrup, but it did not have enough sweetener to balance the tart mangos. As a result, the coconut milk flavour dominated and it was NOT delicious.

Next I tested it by doubling the amount of maple syrup. This test resulted in a tart with a very unappetizing colour as the maple syrup darkened the filling.

"Third time's a charm." And it was! The best method I've found is to use fully ripe (sweet) mangos and granulated sugar. Using sugar produces a subtly sweet tart with a silky texture that is easy to slice and serve.

You'll find a complete list of ingredients with amounts in the recipe card below. But before we get to the full recipe, here are a few notes about the ingredients.

Almond flour coconut crust

• almond flour: finely ground almond flour makes a tender crust.
• oat flour: Oat flour provides structure for the crust, making it firm. You can grind rolled oats in a blender to make your own oat flour. Be sure to use certified gluten-free oats if you're making this for someone with celiac disease. While oats are naturally gluten-free, they are sometimes processed in a facility that also processes wheat, and there may be a risk of cross-contamination.
• coconut oil: helps to bind the two types of flour together.
• sweetener: use maple syrup for a vegan dessert, or honey.

Mango tart filling

• coconut milk: Use full-fat coconut milk from a can, not coconut beverage. Shake the can to combine the solid portion with the liquid and measure out the amount you need. Save the remainder to add to a smoothie or for another use.
• almond milk:  or other plant-based milk (unsweetened).
• sugar: For the best flavour and texture in this tart, use granulated sugar.
• mangos: Choose fully ripe mangos for the sweetest flavour. For two ways to cut a mango, see my recipe for Thai Mango Salad.
• lime juice: Freshly squeezed lime juice adds a hint of tartness and enhances the mango flavour.
• cornstarch: You'll stir this in to the filling to help thicken it.
• agar agar (for vegan diet) or gelatin: Agar agar is a gelling and thickening agent that will help to set the tart, making it easy to slice. Agar is derived from plants, gelatin is a protein derived from animals.

Here's an overview of what you'll do to make this recipe perfectly. You'll find complete instructions in the recipe card at the end of this post.

You'll start by making the almond flour-oat flour crust. There's a small step first: toast coconut in the oven for about 3- 4 minutes. It will make a big difference in the flavour of the crust.

Combine the crust ingredients and press into a 9-inch non-stick tart pan with a removable bottom. Bake until golden brown. You can make the crust a day in advance.

To make the mango filling, combine the coconut milk, almond milk, cubed mango, and lime juice in a blender or food processor.

Pour the mixture into a medium saucepan, add the cornstarch and agar agar (or gelatin) and heat gently until the mixture boils and thickens. Cool slightly, then pour it into the cooled tart crust. Chill until set, then garnish with berries, mango slices and mint leaves.

Change the garnish: I've decorated mango tarts in several ways:

• with whipped cream and strawberries,
• with whipped coconut milk and berries
• and, as in the photo, with raspberries, sliced mango, dried sweetened coconut chips and fresh mint leaves.
• You could also cover the tart completely with fruit as you'll see in this recipe for Gluten-free Fruit Tart with Vanilla Pastry Cream.

Change the crust: Use the delicious hazelnut crust you'll find in this recipe for Gluten-free Chocolate Peanut Butter Pie.

To store: Refrigerate the tart until you're ready to serve it, and store leftovers in an airtight container in the fridge.

Freeze it: While I haven't frozen this tart, I have frozen this Gluten-free Lemon Curd Tart many times. I don't see any reason why it would not freeze successfully. Wrap it tightly and freeze in an airtight container for up to 3 months.