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Creamy Paleo Mango Tart

Paleo Mango Tart by Southern Menagerie | Elizabeth Michael

Paleo Mango Tart

I went to a fabulous friend’s home for dessert and she served up an amazing peach tart with a ginger snap crust paired with an orange dessert wine. For the first six months of this year, I was eating a very strict paleo diet; however, I’ve been making exceptions recently. One thing I did not change was the Amazon subscription shipments of paleo ingredients I was once consuming at a very rapid pace. Now, the ingredients are piling up in my pantry and I’m too lazy to login to Amazon and admit defeat. So, partially out of guilt and shame, I’ve been experimenting with my paleo ingredients, even though I’m not 100 percent living paleo. The peach tart with the ginger snap crust seemed like the perfect thing to try and recreate. However, I had no peaches, just mangos. I had no gingersnaps, but almond flour and coconut flour. Her filling was made of mascarpone and I’m not sure what else. I know real sugar was involved. Substitutes were made. I think it is a really great paleo dessert experiment.

Print Recipe
Creamy Paleo Mango Tart
Paleo Mango Tart by Southern Menagerie | Elizabeth Michael
Course Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 2 hours
Servings
slices
Ingredients
Paleo Tart Crust
Paleo Tart Filling
Paleo Tart Topping
Course Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 2 hours
Servings
slices
Ingredients
Paleo Tart Crust
Paleo Tart Filling
Paleo Tart Topping
Paleo Mango Tart by Southern Menagerie | Elizabeth Michael
Instructions
  1. Preheat oven to 350°.
  2. Mix together all paleo tart crust ingredients: almond flower, coconut flour, Nutiva Organic Shortening, ginger and eggs.
    Making a Paleo Crust by Southern Menagerie | Elizabeth Michael
  3. Press crust into nine inch tart or cheesecake pan (greased with coconut oil). Make sure to compress well, press as hard as you can.
  4. Bake crust at 350° for 10-15 minutes or until golden brown. Let cool fully on a wire rack.
  5. While baking, open refrigerated coconut milk, which will have separated into cream and milk. Open from the bottom and pour the milk into a separate container. Scrape the cream into your mixer and whip for about five minutes
  6. Add vanilla extract and maple syrup and continue whipping until fully mixed.
  7. Once crust is fully cooled and at room temperature, pour filling in crust.
  8. Refrigerate at least two hours.
  9. Right before serving, slice mango and place on top of the tart with mint.
Recipe Notes

Paleo Mango Tart by Southern Menagerie | Elizabeth Michael

Paleo Mango Tart by Southern Menagerie | Elizabeth Michael

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