Sugar-Free Mango Coconut Tart

Aww, happy birthday to your father-in-law, Alicia! So honoured the tart was part of the festivities and enjoyed 💛

Thank you 🥭🥥

Hey Mrudula! We haven't tried freezing this recipe, so we can't say with certainty. We suspect the texture may change after freezing, possibly becoming a bit more watery and less smooth. We recommend enjoying it fresh or from the fridge within 2 days for the freshest results, but if you do try freezing it let us know how it goes! 😊

Thanks for your feedback, Marguerite! We're sorry to hear that it wasn’t a 5-star experience. It sounds like the filling may not have thickened enough while cooking, cornstarch needs to be fully activated by boiling for at least 2 - 3 minutes until it coats the back of a spoon. If it’s still runny (perhaps your mango puree had a higher water content?), adding a bit more cornstarch (mix it with a bit of cold water before adding it to the pot to prevent clumping) might help. Love the idea of serving it in a glass too, so creative! 🥰

👍🙏✨

Hey Rum, we prefer an unsweetened canned mango pureé, as it gives a really smooth texture, although you could use frozen. Just thaw them first, pat them gently with a paper towel to remove excess water, and then puree until smooth. Hope you enjoy the tart if you give it a try! 😊

Thank you for the feedback, Claire! Indeed, adding maple syrup and almond butter to the base would enhance moisture and flavour, to keep it a sugar-free recipe, we would suggest either the almond butter or adding more dates. It is important that the dates are soft, we have added a note to the ingredient list to highlight this. Ours tend to be quite large and soft. Any other type of date might need a quick soak with hot water to help them plump up. Extending the cooling and chilling time is a great way to keep the crust from crumbling. It's amazing how much that extra time can help! Making gram measurements larger or even customizable would be interesting for precision baking. We try not to list overly specific numbers to avoid making people feel like they need specialized equipment, but we’ll make sure to pass this suggestion along to the team 😊✨

Thanks for this. My point on the measurements is actually that the gram measurements are currently too precise for me, my scales measure in 10g so I can weigh 60g easily but not 61g or 64g to use two examples from this recipe. In Britain measuring scales are the default measuring system, I know lots of people who don't own measuring cups and spoons, although digital scales which can measure to the gram are more common than the mechanical scales I have, but recipies are typically written with rounded up measurements so they can easily by made using either type of scales. This app is the first time I've come across recipies that are so specific like this so I think it's maybe a cultural difference! But thought I'd mention just in case it's helpful :)

Ah, gotcha! Baking is a bit of a science, so we've tried to list the most accurate number where possible, but you can totally round up or down. We'll add this to our list of suggestions to explore. Many thanks for helping us improve what we do, Claire ✨

Hey Hannah, thanks for sharing your experience with the tart 🤗 for more mango flavour, in case your mangos may be less sweet than ours or you prefer a stronger taste, you could increase the purée or add a touch of mango extract. As for the crust, we have two suggestions: 1) did you weigh the dry ingredients? It's possible that using cup measures could result in a drier crust. 2) Our Medjool dates are quite large and soft. If yours are on the smaller side or are a bit drier, you could either soak them in hot water for 5 minutes to help plump them up, or add an extra date or two to help make the crust a bit stickier. Hope this helps for now!

Thank you - I'll try these tips ❤️😊

Thanks for sharing your experience with the tart and spreading the love, Phillipa! It means so much 🤗

Hey Isha, we personally used an unsweetened canned mango pureé, but you can use either fresh or canned. Fresh pureé will give a brighter flavour, and you can choose a ripe, mango for the sweetest taste 😊

Hey Reshma, we haven’t tested this recipe with other fruits, so we can’t say for sure how it will turn out, but you could try experimenting! Alternatives like peach, pineapple, or berry purées (like strawberry or raspberry) might work if the consistency is similar to the mango purée. Just be mindful of the sweetness and texture as it could affect how well the filling sets. If you do give it a try, we’d love to hear how it goes!