Summery Mango Tart with Coconut- or Vanilla Cream Filling | Birthday Cake

MangoTart-Coconut-Whipped-Cream-vegan

This is what summer tastes like: mango, coconut & vanilla united in the form of a refreshing light cake – a mango tart to be exact. Every summer birthday child will be delighted with this delicious tart. I also made this cake, which gets admired for its beauty, for my own birthday the other day. We’ll just ignore the fact that it was raining on my birthday for now. The more so as I like rain, especially summer storms. This might also be due to the fact that it rained on the day of my birth. (or maybe not; maybe I just always loved to jump into puddles or how fresh the air smells afterwards.) Anyway! Back to the cake, which btw tastes great on a rainy day, too.

vegan-MangoTart-Coconut-Whipped-Cream

I decided to make the exact same pie crust that I made for my Key Lime Pie before, simply because I love it so much. Besides the mango it’s the crust – or rather the dates as a crust ingredient – that make this tart so sweet, it’s not even really necessary to sweeten it additionally. This time I’ve just made a smaller version of a cake and therefore had some crust leftovers, which wasn’t too bad at all – to the contrary. I simply rolled the ‘dough’ into small energy balls and kept them in the fridge as a little snack for the next few days. Mmmh!

Rose-MangoTart-Coconut-Whipped-Cream-vegan

I’ve tried this mango tart with two different fillings and as I couldn’t decide for one, I just thought I’d share them both with you. This way you can decide for yourself which option you’d like better at the moment or rather what ingredients you have on hand anyway. The whipped coconut cream tastes a little more exotic (just ‘coconutty’), what makes it responsible for the summery and refreshing taste. Also, the whipped coconut cream is a little more stiff than the second option, the vanilla pudding which is a little more wobbly. You could, if you don’t like it like that, counteract by mixing a little less liquid with the starch and you’ll end up with a firmer pudding. The vanilla cream goes really well with the mangos, too. I hope with this I’ve given you a little decision guidance. If not, just figure out by trial and error which one you like better 🙂

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Summery Mango Tart with Coconut- or Vanilla Cream Filling | Birthday Cake
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

This mango tart tastes just like summer. No matter, if you make it with the tropical coconut cream- or the vanilla pudding filling, which goes really well with mango - both options are delicious and refreshing. I make it with the same crust that I've shared in my Key Lime Pie recipe (s. notes).

Course: Dessert
Servings: 1 cake
Author: Mina
Ingredients
For the crust (s. notes)
For the filling (option 1: coconut cream)
  • 1 can coconut milk (s. notes)
  • 1/2 vanilla pod
  • 2-3 tbsp maple syrup (optional) to taste
  • 1-2 ripe mangos depending on size
For the filling (option 2: vanilla pudding)
  • 2 cups almond milk (or other plant milk) (500 ml)
  • 2 tbsp starch (I use arrowroot powder, alternative: corn starch) (30 g)
  • 1 tsp coconut oil (or other oil)
  • 1/2 vanilla pod
  • 2-3 tbsp maple syrup (optional) to taste
  • 1-2 ripe mangos depending on size
Instructions
  1. First make the crust (s. notes) and keep in the fridge for future use.  

Filling option 1: coconut cream
  1. Open coconut cans carefully (without shaking them too much) and spoon out the cream that has accumulated at the top into a bowl. Scrape vanilla pod and add pulp to the bowl, together with maple syrup (if using). Whisk with a hand mixer until stiff and thick (and thereby resembles regular whipped cream).

  2. Cut mangos in thin slices. Starting from the edge of the cake, and using big pieces of mango first, arrange slices into a rose shape.

Filling option 2: vanilla pudding
  1. Mix together the starch with about 6 tbsp almond milk until there are no lumps. Add remaining milk to a small pot, together with vanilla pulp and maple syrup (if using) and bring to a boil. As soon as the milk starts boiling, reduce heat and stir in the starch milk mixture. While stirring, bring to a boil for another minute or so. Remove from stove, fill into 1 or 2 bowls and leave to cool in the fridge. 

  2. After the pudding has solidified, pour filling into the pie crust.

  3. Cut mangos in thin slices. Starting from the edge of the cake, and using big pieces of mango first, arrange slices into a rose shape.

Recipe Notes
  • For the crust recipe click here.
  • Use up remaining crust dough by rolling it into small energy balls and keep them as a snack in the fridge.
  • Chill coconut milk cans in the fridge overnight or at least for a few hours before whipping the cream that has collected at the top. 

 

Mango-Cake-Coconut-Whipped-Cream-Vanilla-vegan

I hope you love this recipe – please let me know in the comment section below! If you make this tart, make sure to take a photo and share it on my Facebook page or on Instagram, using the hashtag #minamadefood. Oh and don’t forget to tag me (@thisisminamade) so that I can see your creations!

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