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This Mango Tart uses fresh, ripe mangos and coconut cream to make a delicious dessert that’s gluten-free, Paleo friendly, refined sugar-free, and vegan! The recipe includes step by step photos for how to make a beautiful mango flower.
Cook Time: 15 minutes
Ingredients
For the crust
- 1/3 cup 26g unsweetened shredded coconut
- 1 ½ cups 126g almond flour
- 1 tablespoon 15g coconut oil, melted
- 1 tablespoon 15g maple syrup
- ¼ tsp salt
For the filling
- 1 13.5 oz. can full fat coconut milk, refrigerated overnight*
- 1-3 tablespoons maple syrup depending on your tastes
- 1 teaspoon vanilla extract
- 2 ripe mangos
Instructions
Please visit bakerita.com for full instructions.
