Mini Mango Tarts with Blackberry Reduction and Coconut Whipped Cream
Prep time
Cook time
Total time
For the Coconut Rice Crust:
  • 2½ cups crispy rice cereal, crushed
  • 1 cup finely shredded unsweetened coconut
  • ¼ cup almond butter
  • ½ cup canola oil
  • ½ cup agave nectar
  • Pinch of salt
For the Mango Custard:
For the Blackberry Reduction:
  • 4 cups blackberries, fresh or frozen
  • 1 cup water
  • 6 tablespoons sugar
  • 2 teaspoons lemon juice
For the Coconut Cream:
To Assemble:
  • 1 mango, peeled and sliced thin
For the Coconut Rice Crust:
  1. Preheat oven to 375ºF.
  2. Combine all ingredients in a medium bowl and press mixture into mini tart pans (how many it makes depends on the size of your tart pans).
  3. Bake for 7 minutes or until lightly browned. Allow to cool completely before filling.
For the Mango Custard:
  1. Puree the mango pulp.
  2. In a small sauce pan, combine the coconut milk, cornstarch, and sugar and cook over medium heat. Stir continuously until the mixture begins to thicken. Stir in pureed mango and lemon juice. Continue to cook and stir until mixture thickens. Allow to cool to room temperature.
For the Blackberry Reduction:
  1. Combine ingredients in a medium sauce pan. Cook over medium heat for 20 minutes. Strain mixture, reserving the juice.
  2. Transfer juice back to the sauce pan and simmer over low heat for 30 to 40 minutes, or until mixture is reduced to a thin syrup (it will thicken while it cools). Allow to cool to room temperature before using.
For the Coconut Cream:
  1. Pour coconut milk into a mixing bowl and chill until firm.
  2. Add sugar and beat for 4 minutes, or until the mixture is light and airy.
To Assemble:
  1. Spoon custard into cooled tart shells.
  2. Top with fresh mango slices.
  3. Spoon or pipe on coconut cream, and drizzle with blackberry reduction.
Recipe by Go Dairy Free at