Mango Coconut Tarts are like little bites of tropical paradise. These vibrant yellow tarts are sweet, fresh, and creamy, and sure to be a crowd pleaser. Try this recipe for Mango Coconut Tarts, and let me know how they turned out. Follow The Home Baked Vegan on Facebook, Twitter, and Instagram and be sure to tag The Home Baked Vegan in your posts when you try a recipe!
These Mango Coconut Tarts are:
Vegan (as always, this means that no animal products are used in this recipe).
Bite Sized Treats
Refined Sugar Free
Here is The Home Baked Vegan’s recipe for Mango Coconut Tarts:
2 Cups Diced Mangos
4 Tbsp Maple Syrup
1 3/4 Cup Coconut Cream
3 Tbsp Corn Starch
1/4 Cup Toasted Coconut
24 3″ Tart Shells, Baked
In a blender, blend the mangos, maple syrup, and coconut cream until smooth.
Set aside 3 Tbsp of the mixture, then pour the rest into a small saucepan.
Heat the mixture in the saucepan, over medium heat for 3-5 minutes, while constantly stirring, until heated through.
Mix the cornstarch into the 3 Tbsp of the mango coconut mixture that you set aside, and stir until smooth without lumps.
Stir the cornstarch mixture into the saucepan, and heat over medium-high heat, while constantly stirring.
Bring to a boil, continue stirring for 2 minutes – make sure nothing burns to the bottom – then pour into tart shells.
Sprinkle the toasted coconut over the tarts.
Cool for 1 – 2 hours, or until set.