Coconut mango tart with crisp, crunchy base and sweet, fruity filling. Doesn’t that sound delicious?
Well, this is what I’m serving today for dessert.
The crust for this gorgeous tart is a mix of digestive biscuits and coconut oil.
The filling is a mix of coconut milk, mango, agave syrup and agar-agar.
For those who don’t know what agar-agar is or never used it, it’s a plant-based alternative to gelatin.
You can find agar in powder, flakes or bars form. Agar powder is more powerful than flakes and bars.
If a recipe calls for one teaspoon of gelatin, it can be substituted with one teaspoon agar powder.
One teaspoon agar powder equals one tablespoon flakes. To set one cup of liquid, you’ll need to use one teaspoon powder or one tablespoon flakes.
I’ve never used agar bars, so I won’t pretend to know anything about bars.
- 20 digestive biscuits
- 7 tbsp coconut oil, melted
- 2⅓ cup frozen mango
- ½ cup water
- 1 ½ tbsp agar-agar flakes
- 1 can (400 ml)coconut milk
- 2 tbsp agave syrup
- 1 fresh mango
- Preheat the oven to 350 F (180 C)
- Add digestive biscuits and melted coconut oil in a food processor and process until combined.
- Press the crust evenly into the bottom and the sides of a 10 inch (27 cm) pan.
- Bake 12-15 minutes until crust is just beginning to brown.
- Remove from the oven and let it cool.
- Dissolve 1 ½ tbsp agar-agar flakes in ½ cup water for a few minutes. It won't dissolve completely, that's why we are going to blend it too.
- Thaw frozen mango in a microwave.
- In a high-speed blender (or a food processor) blend thawed mango, coconut milk, agave syrup and dissolved agar-agar flakes until smooth.
- Pour the mixture into a saucepan and bring up to a simmer, on medium heat, stirring constantly. Simmer for a few minutes.
- Pour the filling into the crust and set aside to set.
- Place your tart into a fridge.
- When the tart is completely set, decorate with fresh mango and serve.