In addition to pumpkin pie, I wanted to do a dessert with fresh, local ingredients this year for Thanksgiving. Mangos are pretty amazing in my book, and I happened to find two, huge, juicy mangoes at the Hilo Farmer’s Market. Lucky for me, I came across a gorgeous recipe that was both vegan and gluten free and bursting with so much flavor. I just made a few changes to accommodate what I had on hand and it turned out soooooo good. I was inspired by the recipe here at: https://www.bakerita.com/mango-tart/. I’ve named this recipe “Thanksgiving Mango Tart” because it literally saved the day on Thanksgiving. Unfortunately, when I made my pumpkin pies that day, I accidentally used salt instead of sugar and the pies turned out awful. Ewww. This mango tart was my saving grace and everyone loved it.
Thanksgiving Mango Tart
- 1/4 cup unsweetened shredded coconut
- 1 cup almond flour
- 1/2 cup coconut flour
- 2 tablespoons coconut oil melted
- 2 tablespoons agave (light or dark)
- pinch of salt
- 1 7oz. can of coconut cream
- 3 tablespoons agave
- 1 teaspoon vanilla extract
- 2 large ripe mangoes
- Preheat oven to 350 degrees F. Grease a tart pan, or spring-form pan, with a removable bottom.
- Using a food processor or blender, pulse together the shredded coconut, almond flour, coconut flour and salt.
- In a medium bowl, mix together flour mixture, coconut oil, and agave until it forms a semi-crumbly dough. Pat down crust evenly all over bottom of pan and up the sides. (If using a regular spring-form pan, go about one inch up the sides.) You can use something with a flat bottom to help you push the mixture evenly over the bottom of the pan.
- Bake on middle rack for 12-15 minutes or until crust is firm set. Let cool completely.
- Using a blender or hand whisk, blend coconut cream until mixture thickens to a fluffy consistency. Put this in the refrigerator until ready to use.
- Peel mangoes and then cut them in half as best as you can, cutting around the pit. Cut each half into slices or “petals” for your flower. Sort the pieces by large, medium and small before you begin.
- Take out coconut cream mixture from refrigerator and spread thickly on the bottom of the tart. It should be thick enough to stick pieces of mango into and not be runny when you cut a slice. You will start on the outside of the tart with the largest pieces first and work your way to the middle using the smallest pieces last.
Spread an even layer of coconut cream on the bottom of the crust before placing your mango pieces around the edge. Start with the biggest pieces first, and then put mid-sized pieces in the middle, finishing with the smallest pieces in the center.