Mango Honey melon Tart

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

Honeydew, cantaloupe, Persian, casaba, Santa Claus, Juan Canary, Crenshaw, and Muscatine 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 produce a wonderful dessert. This Mango Tart, on the other hand, has been on my to-do list for a long time, and the recipe was spot-on the first time I made it.

Firm, sweet, fully ripe mangos are the secret to this tart’s success. After all, they are the center of attention.

Just stating, a bad fruit will result in a bad tart (but the crust and filling will still be great!). I know it doesn’t appear easy to put together, but trust me when I say it’s not! Laying the thin mango slices around and inwards towards the center takes only a few minutes. The result is a stunning, highly remarkable, and incredibly delicious Mango Honey Melon Tart.

Mango Honey Melon Tart

Dessert European
Serves: 12
Prep Time: 1 hour Cooking Time: 45 min Total Time: 1 hour 45 mins

Try this yummy Mango Honey Melon Tart and it will become your favorite from day one.


  • 6 Mango
  • 1/2 honey melon
  • 1 cup water
  • 3 tbsp agar agar strip
  • 4 cups gram flour
  • pinch of salt
  • 1 tsp chill powder
  • 1 tbsp baking powder
  • 1 tbsp bi carbonate soda
  • 1 cup roasted and crushed almond or peanuts



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


Bake the dough until it turn crunchy for 20 minutes and remove from oven.


Pour the mixture into the ring tray with dough line up.


Cut up mango and honey melon into small cubes and cook gently in a small pot.


In a small pot boil one cup water with agar agar until it dissolves completely.


Add the agar agar to mango and melon mix and cook for 10 mins in low fire until its all well mixed.


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


Once the tray is cooled down, sprinkle the crushed nuts on top of tart or serve with the tart.


Bake in oven for 20 mins remove from oven and rest until serving time.


You can add any kind of fruit to the tart. Strawberry, Raspberry, Blueberry, Honeydew, Peach, Pear, Grapes, Banana etc.

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