Mango Ginger Tart with Pistachio & Coconut


When my sis­ter was grad­u­at­ing with her under­grad­u­ate degree in Eng­lish last May, I had to show up to the cer­e­mony with a lit­tle treat for her to eat afterwards.

This tart is incred­i­bly easy to put together and is fla­vor­ful yet light. I first saw it on Zen Can Cook, think­ing it was odd that a recipe so sim­ple would be on his site. Then I knew it was des­tiny when fel­low DC food-blogger Olga of  Mango & Tomato re-created it with some crys­tal­lized gin­ger. How could you go wrong with mango and ginger?

I was a bit lazy, which yielded a more “rus­tic” result. I used pre-chopped mango from the store instead of slic­ing my own, which made the tart a bit more clunky and testy when slic­ing. But the end result was still scrump­tious and looked per­fect for the occa­sion in my Pani­bois Bak­ing Molds wrapped with rib­bon and cute grad­u­at­ing owls. 

Mango Gin­ger Tart with Pis­ta­chio & Coconut Recipe


By nicole Pub­lished: May 16, 2014

  • Yield: 6 Serv­ings
  • Prep: 10 mins
  • Cook: 35 mins
  • Ready In: 45 mins

Inspired by Mango & Tomato who adapted from Zen Can Cook.



  1. Pre­heat the oven to 375 ℉.
  2. Slice each mango in half along the pit and reserve on a plate. Cut the remain­ing flesh around the pit and chop roughly.
  3. Add the chopped mango to a small saucepan with 2-3 table­spoons of water and the crys­tal­lized gin­ger. Depend­ing on the sweet­ness of your man­goes, you might want to add a sprin­kle of sugar.
  4. Cook on medium-low heat until very soft and most of the liq­uid has evap­o­rated. Blend in a food proces­sor to make a smooth puree then allow to cool.
  5. Roll out the thawed puff pas­try onto a sil­pat lined cookie sheet. Using a fork, make holes in puff pas­try, leav­ing a ¼ inch border.
  6. Spread a thin layer of the fruit puree on the pas­try, leav­ing the ¼ inch bor­der from the pre­vi­ous step.
  7. Slice or chop the reserved mango halves and layer on top of the puree.
  8. Brush the mango slices with melted coconut oil and sprin­kle with sugar.
  9. Bake the tart for 30 min­utes. Top with chopped pis­ta­chios and coconut and bake for 5 more minutes.
  10. Take the tart out of the oven and allow to cool slightly before cut­ting. Serve warm or at room temperature.


  1. I just bought a whole bunch of pis­ta­chios the other day, and had no idea what to do with them. This looks like the per­fect solu­tion!
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