Mango Tart

5 out of 5 stars (based on 12 reviews)

8 servings

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13 ingredients

This mango tart is the perfect summer treat for a hot day. The crust requires only a short time in the oven. The rest is completed in the microwave and then cooled in the refrigerator....

Crust
1/3 cup (1 ounce) unsweetened dried coconut
1/3 cup (1 ounce) quick cooking oats
4 ounces Maria cookies (20 cookies)
3 ounces unsalted butter or coconut oil, melted
Filling
2 teaspoons unflavored gelatin
2 tablespoons cold water
1 ½ cups (12 ounces) frozen or fresh ripe mango, defrosted, chopped
5 tablespoons agave syrup
7 ounces plain Greek yogurt 2%
¼ cup heavy cream
Zest of 1 lime

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Nutrition Facts

Calories

399 cals

Fat

27 g

Saturated Fat

16 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

7 g

Carbohydrates

38 g

Sugar

10 g

Fiber

2 g

Protein

6 g

Sodium

155 mg

Directions

1. Preheat oven to 350 ^oF.
2. To make the crust: Place coconut, oats and Maria cookies in bowl of food processor and process until finely ground. Add the butter and pulse until well combined. Remove the mixture from the processor and transfer to an 8 or 9-inch tart mold. Press mixture firmly onto the bottom and sides of the tart mold to cover.
3. Bake for 15 minutes until crust is light golden brown. Remove from oven and let it cool completely.
4. To make the filling: Mix gelatin and water in a small glass or ceramic bowl. Let it hydrate for 5 minutes and then place bowl in a microwave for 10 seconds until gelatin is liquid. Let it cool slightly before use.
5. Place mango, agave syrup, yogurt, heavy cream and lime zest in a blender and blend until completely smooth. Add soft gelatin and blend for 30 seconds more to incorporate.
6. Pour mixture into prepared pie crust and refrigerate for at least 2 hours.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society