This is not your regular mango tart! This beauty is made with a homemade almond and coconut crust and doesn’t include any refined sugars.

What You’ll Need:
1/3 cup shredded coconut
1 1/2 cups almond flour
1 tbsp coconut oil, melted
1 tbsp maple syrup
1 can full-fat coconut milk
1—3 tbsp maple syrup, depending on your tastes
1 tsp vanilla extract
4 mangos

What to Do:
For the crust, preheat oven to 350°.

In a food processor, pulse together almond flour and shredded coconut until finely ground.

Melt together coconut oil and maple syrup and add to almond flour and coconut mixture. Pulse until coarse crumbs form (dough should clump together when squeezed with fingers). Transfer dough to a greased 9-inch tart pan. Evenly press dough in bottom and up sides of pan.

Bake in center of oven until golden and firm, about 12—16 minutes. Transfer to a wire rack to cool completely, at least 1 hour.

For the filling, remove can of coconut milk from the refrigerator and flip it upside down (this will cause all the liquid to be at the top). You will be left with the coconut cream in the bottom of the can. Scoop this out and transfer to another large bowl. With a hand mixer or whisk, whip the coconut cream until fluffy. Add the maple syrup and vanilla and whip again until combined. Place in the fridge until ready to assemble the tart.

To prepare the mango, peel the mangos with a vegetable peeler or a knife. Hold the mango upright on the counter with your fingertips. Position your knife to one side of the center stem and slice straight down, cutting as closely as possible to the seed. Turn the mango over and repeat. You will have two big pieces of mango and the flat seed. Slice the mango lengthwise into very thin strips.

To assemble the tart, remove the whipped coconut cream from the fridge. Spread it in an even layer over the completely cooled crust.

Starting with the longest strips of mango, place the slices around the edge of the tart. Repeat, working your way in, slightly overlapping the rows. When you reach the center of the tart, roll one mango slice into a curl and place in the center. Keep refrigerated until you serve and enjoy!