Hello hello Fiesta Friday lovelies! I’ve been trying my hand at gluten free desserts again this week and seeing that the mangoes I had at home were getting super ripe, I decided that I wanted to make something mango related. But as much as I love mango pudding, I didn’t want to go the easy route. Instead, I decided that I would go super tropical this weekend and make coconut mango tarts! Even though I love using coconut oil as a fat alternative in my bakes, I’m actually not a big fan of coconut because I don’t like the texture of coconut and what something I definitely don’t like are coconut flakes! They’re just much too dry and tough for my taste but since I had some coconut flakes left over from when I made coconut chicken tenders, I figured that I might as well use the rest for this recipe…which is also why I only ended up making three. But no worries ladies, I’ll be sure to bring much more to the party than just three so we can each have one! 🙂 Now then, without further ado, here’s the yummlicious tropical coconut mango tart recipe!
Ingredients (makes 3 muffin tins)
3 tablespoons unsweetened shredded coconut
1 egg white
1 tablespoon almond flour
1/2 mango pureed
1 egg yolk
1 teaspoon almond flour
1 tablespoon honey
Bake bake bake
- Combine your crust ingredients together
Stir everything together until it becomes a paste.
Divide the mixture into your molds. Bake them at 350F for 15 minutes until the edges are lightly golden
- Combine your mango filling ingredients together until it’s smooth and creamy.
Divide the mango mixture into your silicone molds
- Bake them at 350F for 20 minutes until their tops are dry to touch.
- Pop your tarts out of the molds and let them cool before garnishing them with a bit of Greek yogurt and fruit