Mango tart

source



Ingredients

For the crust

• ⅓ cup (26g) unsweetened shredded coconut
• 1 ½ cups (126g) almond flour
• 1 tablespoon (15g) coconut oil, melted
• 1 tablespoon (15g) maple syrup
• ¼ tsp salt

For the filling

• 1 (13.5 oz.) can full fat coconut milk, refrigerated overnight*
• 1-3 tablespoons maple syrup, depending on your tastes
• 1 teaspoon vanilla
• 2 ripe mangos