Mango Tart with a Coconut Graham Cracker Crust

This Mango Tart recipe combines the tanginess of sweetened mango cream with a crunchy coconut graham cracker crust. A mango tart can be a stunning dessert that impresses guests with its vibrant color, tropical taste and elegant presentation.

mango tart recipe with coconut graham cracker crust

While making this mango tart recipe can seem daunting, it's actually a straightforward process that requires basic ingredients and equipment. Follow the recipe below or, if you are a visual person, check out my YouTube video.

Tips for Making the Mango Tart

Steps for making the tart:

This mango tart recipe is made is three steps. From start-to-finish this tart will take approximately five hours - but don't let this deter you! Each individual step only takes a few minutes. The remainder of the time is to allow the ingredients to set up. In brief, the steps are as follows:

  1. Make the coconut graham cracker crust. The crust will need to be fully baked and cooled before adding the mango pastry cream.
  2. Make the mango pastry cream for the tart filling. The cream is poured into the baked crust and the tart is placed in the fridge for a few hours to set.
  3. The final step in finishing the tart recipe is to make a mango glaze for the top. This step is optional but I recommend as it adds visual appeal to the dessert.
finished mango cream tart

Tart Ingredients

Coconut Graham Cracker Crust Ingredients:

I make this mango tart recipe in a 10" or 9" tart pan with a removeable bottom but you may also make it using a pie tin. For the tart crust the following ingredients are needed:

  • Graham cracker crumbs: you may purchase graham cracker crumbs from your grocer or make your own crumbs in a food processor.
  • Toasted shredded coconut: use a sweetened shredded coconut. Toast the coconut in a saucepan over medium heat for a few minutes, stirring often. Keep an eye on the coconut as it can burn quickly.
  • Granulated sugar: adds a bit of sweetness to the crust
  • Unsalted butter: melted and cooled slightly
ingredients for coconut graham cracker crust

Mango Tart Filling Ingredients:

  • Mango puree: you may purchase mango puree or make your own. To make your own, use fresh mango or defrosted frozen mango. Place in a food processor and puree until no lumps remain.
  • Whole milk
  • An egg and egg yolks (save the egg whites to make an omelet, macarons, etc...)
  • Granulated sugar
  • Cornstarch: this will be used to help thicken the mango pastry cream
  • Unsalted butter: this will add a little buttery flavor to the tart
ingredients for mango pastry cream

Mango Glaze Ingredients:

  • Mango puree
  • Cold water
  • Powdered gelatin
slice of mango tart on a plate

FAQs for the Mango Tart Recipe

How should I store the finished tart?

The finished tart requires refrigeration. Keep stored in the fridge for up to 3 days. I do not recommend freezing the tart.

How do I make mango puree?

Place mango chunks in a food processor and puree until smooth. If using frozen mango, defrost and drain mango chunks before making the puree.

I hope you enjoy this mango tart recipe as much as my friends and family do!

mango tart recipe with coconut graham cracker crust

Mango Cream Tart in a Coconut Graham Cracker Crust

Mango Tart recipe that combines the tanginess of sweetened mango cream with a crunchy coconut graham cracker crust.
5 from 46 votes
Prep Time 45 minutes
Cook Time 12 minutes
Resting Time 4 hours
Total Time 4 hours 57 minutes
Course Dessert
Cuisine American
Servings 10


  • Tart Pan with removeable bottome 9" or 10"


Graham Cracker Crust

  • 240 Grams Crushed Graham Crackers (2 Cups)
  • 66 Grams Granulated Sugar (⅓ Cup)
  • 90 Grams Unsalted Butter, melted (6 Tablespoons / 3 ounces)
  • Shredded Coconut (toasted) (½ cup)

Mango Pastry Cream

  • 4 Fluid Ounces Whole Milk (measure #1) (½ cup)
  • 8 Fluid Ounces Whole Milk (measure #2) (1 cup)
  • 100 Grams Granulated Sugar (½ cup)
  • Mango Puree (½ cup)
  • 56 Grams Cornstarch (½ cup)
  • 1 Large Egg
  • 4 Large Egg Yolks
  • 56 Grams Unsalted Butter (2 ounces / 4 tablespoons)

Mango Glaze

  • 280 Grams Mango Puree (1 cup)
  • 2 teaspoons Powdered Gelatin
  • 4 fluid ounces Cold Water (½ cup)


Graham Cracker Crust

  • Preheat oven to 350°
  • Melt butter in microwave or over stovetop.
  • Place graham cracker crumbs, shredded coconut and granulated sugar in a medium-sized bowl. Stir to combine.
  • Add melted butter to bowl and toss the mixture until the butter is evenly distributed.
  • Gently press the graham cracker mixture on the bottom and sides of the pan.
  • Bake for 12 minutes. Cool completely before using.

Mango Pastry Cream

  • Place cornstarch in a medium-sized bowl. Add ½ cup of the milk (measure #1) and whisk until cornstarch is dissolved.
  • Add the egg and egg yolks to the cornstarch/milk mixture. Whisk lightly until combined.
  • Combine remaining milk (measure #2), mango puree and granulated sugar in a medium-sized saucepan. Heat over medium heat until the mixture reaches a low boil. Remove from heat.
  • Slowly pour 1 cup of the hot mixture into the egg mixture; whisking constantly.
  • Return the remaining milk/mango/sugar mixture to a simmer over medium-low heat. Slowly pour the egg mixture into the saucepan, whisking constantly.
  • Continue to whisk vigorously until the mixture is quite thick (3 - 5 minutes). The continuous whisking is important in this step. The eggs will curdle if not whisked properly - which results in a lumpy, eggy pastry cream.
  • Remove from heat. Add the butter and whisk until all the butter is melted.
  • Pour the mixture into the prebaked graham cracker crust. Place plastic wrap over the filling to prevent a crust from forming. Refrigerate for 2 hours or until set.

Mango Glaze (optional)

  • Sprinkle powdered gelatin over the cold water. Allow the gelatin to set (approximately 5 minutes).
  • Gently melt the gelatin in the microwave or over the stovetop. Allow to cool slightly (1 - 2 minutes).
  • Add the melted gelatin to the mango puree. Stir well.
  • Pour the mango glaze over the pastry cream in the tart shell. Place tart in refrigerator and allow to set completely (1 - 2 hours).



If making your own graham cracker crumbs in a food processor, you will need approximately 16 graham crackers to make 2 cups of crumbs.
Keyword mango cocout tart, mango tart
Tried this recipe?Let us know how it was!


  1. Tina


    5 stars
    Such a delicious mango tart! I really loved the Coconut Graham Cracker Crust. Definitely making this al summer long.

  2. Nicole


    5 stars
    My family loves mango so much. I used to gluten-free graham crackers for the crust, and this recipe came out amazing!

  3. Giangi Townsend


    5 stars
    We all loved the coconut crust, a great touch of sweetness. The perfect summer dessert that we, at least in my family, cannot just stop at one slice. Love it!

  4. Gloria


    5 stars
    This is the perfect dessert for summer bbq parties. Love mango in recipes. Graham crusts are the best.

  5. Andy T


    5 stars
    Simply scrumptious mango tart recipe! I am a coconut freak so I stirred in half a cup of toasted coconut into the mango pastry cream. The tart looked so pretty we didn't want to cut into it!

    • dessertswithstephanie


      5 stars
      Andy, thanks for letting me know. So pleased you were able to up the coconut in this tart to your liking!

  6. Chims


    5 stars
    Thanks for sharing Mango Tart Recipe. Straightforward instructions and understandable video.

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