Mango Honey Melon Tart

The crust is made with healthier gram flour mixed with coconut butter, creating an incredible gluten-free and vegan tart.

Honeydew, cantaloupe, Persian, casaba, Santa Claus, Juan Canary, Crenshaw, and Muscatine melons are wonderful choices for this recipe. This is a great summer tart.

Learn how to make Mango Honey Melon Tart by following this recipe. This dessert is unique, colorful, and one-of-a-kind. With its lime pastry cream and sliced mango and melon, this pie takes a tropical turn.

This gluten-free, refined sugar-free, vegan Mango Honey Melon Tart uses fresh, ripe mangos and coconut cream to create a wonderful dessert. I had been planning to try this recipe for a long time, and it proved spot-on the first time I made it.

Firm, sweet, fully ripe mangos are the secret to this tart’s success, as they serve as the centerpiece of the dish.

Please note that using subpar fruit will affect the overall quality of the tart, though the crust and filling will still turn out great. Arranging the thin mango slices around and inwardly toward the center is quick, resulting in a stunning, highly remarkable, and incredibly delicious tart.

Print Recipe

Mango Honey Melon Tart

Dessert – European

Serves: 8

Prep Time: 1 hour – Cooking Time: 45 minutes – Total Time: 1 hour 45 minutes

Try this delicious Mango Honey Melon Tart, and it will quickly become your favorite.

Ingredients

• 4 ripe mangoes
• 1/3 honey melon
• 0.7 cup water
• 2 tablespoon agar agar strip
• 2.7 cups gram flour
• pinch of salt
• 0.7 teaspoon chill powder
• 0.7 tablespoon baking powder
• 0.7 tablespoon bicarbonate soda
• 0.7 cup roasted and crushed almonds or peanuts

Instructions

1

Prepare the dough and roll it out into a thin sheet to line a ring tray.

2

Bake the dough in a preheated oven for 20 minutes until it becomes crunchy, then remove it from the oven.

3

Pour the filling mixture into the ring tray lined with the baked dough.

4

Cut the mangoes and honey melon into small cubes and cook them gently in a small pot.

5

In another small pot, bring 0.7 cup water and the agar agar to a boil until the agar agar dissolves completely.

6

Add the agar agar solution to the mango and honey melon mixture and cook on low heat for 10 minutes until well combined.

7

Pour the mango and honey melon filling into the tray and allow it to set.

8

Once the tart has cooled, sprinkle the crushed nuts on top or serve them alongside.

9

(Optional) Bake the assembled tart for an additional 20 minutes, then let it rest until serving.

Nutrition

• 289.0 Calories
• 50.6g Carbohydrates
• 0.0mg Cholesterol
• 9.2g Fat
• 7.2g Fiber
• 10.3g Protein
• 150.0mg Sodium
• 0.0g Trans fat

Notes

Feel free to add any type of fruit to enhance the tart's flavor. Options include Strawberry, Raspberry, Blueberry, Honeydew, Peach, Pear, Grapes, Banana, and more.