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    Home » Dessert

    Coconut mango tart

    Published: Mar 25, 2018 · Modified: Feb 4, 2022 by Emica D.

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    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.

    cocout mnago tart
    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.

    coconut mango tart

    If you have any questions or just want to say hi, don’t be afraid to leave a comment. I’ll be more than happy to answer all of your questions. And if you try this recipe, let me know what you think. If you want to stay updated follow me on Instagram or Pinterest.

    RECIPE

    coconut mango tart

    Coconut Mango Tart

    5 from 1 vote
    Emica D.
    Course: Dessert
    Cuisine: American
    Keyword: coconut mango tart
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 6
    Calories: 640kcal
    Print Recipe Pin Recipe

    Ingredients  

    • 20 digestive biscuits
    • 7 tbsp coconut oil melted
    • 2 ⅓ cup frozen mango
    • ½ cup water
    • 1 ½ tbsp agar-agar flakes
    • 1 can coconut milk
    • 2 tbsp agave syrup
    • 1 fresh mango

    Instructions

    • 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 it aside to set.
    • Place your tart into a fridge.
    • When the tart is completely set, decorate with fresh mango and serve.

    Nutrition

    Serving: 1g | Calories: 640kcal | Carbohydrates: 63g | Protein: 5g | Fat: 43g | Saturated Fat: 32g | Polyunsaturated Fat: 8g | Cholesterol: 6mg | Sodium: 163mg | Fiber: 3g | Sugar: 43g
    Tried this recipe?Mention @plantbaked_kitchen or tag #plantbaked_kitchen!

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    Hi, I´m Emica!

    Welcome to Plant-Baked, where you´ll find quick and easy, plant-based, and healthy recipes.
    I love to cook with fresh and seasonal produce, whole grains, natural sugar alternatives, but with as few ingredients as possible.
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