Mango Tart | Sweet and Easy Desserts | Cook For Your Life Recipes
Mango Tart

Mango Tart

Rated 5 out of 5
5 out of 5 stars (based on 12 reviews)

Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 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


399 cals


27 g

Saturated Fat

16 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

7 g


38 g


10 g


2 g


6 g


155 mg


    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

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