Summer Mango Berry Coconut Tart

What says summer more than the refreshing flavours of mango, berries and coconut? This summer mango berry tart is perfect for entertaining this summer!

This recipe is wheat free, dairy free, sugar-free and vegetarian and serves 6-8 people.

Summer Mango Berry Coconut Tart

Prep Time: 1 hour 15 minutes
Baking Time: 25 minutes
Total Time: 1 hour 40 minutes
Servings: 6




  • ¾ cup coconut yoghurt or vanilla bean yoghurt
  • mango berries, passionfruit (for toppings)


  • 1. Combine oats, spelt flour, coconut sugar and sea salt in a large mixing bowl and mix for approx 3 minutes.
  • 2. Gently pour in ghee and mix a further 2 minutes or thereabouts.
  • 3. Slowly pour in apple cider vinegar and water combination and mix a further 30 seconds.
  • 4. Remove dough from bowl, form into a ball, wrap in glad wrap and refrigerate for 1 hour.
  • 5. After 1 hour, remove the dough from fridge and roll on a floured bench top with a rolling pin until rectangular or circular in shape.
  • 6. Line the base of a tart tin with baking paper and press into the tin (we used a 15 x 30cm rectangular tin).
  • 7. Prick pastry with a few holes, then bake in preheated 180C oven for 25 minutes.
  • 8. Let pastry cool completely before topping with coconut or vanilla bean yoghurt and fresh seasonal fruit of choice.
Tried this recipe?Let us know how it was!
Course Appetizer, Baking - Sweet, Breakfast, Dessert, Freezer Friendly, Snack, Special Occasion - Christmas, Special Occasion - Kids Party
Keyword coconut sugar, Coconut yoghurt, mango, rolled oats, spelt flour
Allergy Dairy Free, FODMAP Friendly, Legume Free, Nightshade Free, Nut Free, Peanut Free, Refined Sugar Free, Sesame Free, Soy Free, Wheat Free
Value Halal, Kosher, Vegetarian

Find plenty more stunning plant-based dishes and information about nutrition by Jacqueline on her website, Brown Paper Bag Nutrition.


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About the Author: Jacqueline Alwill

Jacqueline Alwill is a Nutritional Medicine Practitioner, accredited member of the Australian Traditional Medicine Society, author and presenter. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline has established herself as a leading Australian nutritionist, author, presenter, director of wholefoods catering company, Brown Paper Kitchen and in 2018 she successfully launched an online meal delivery service, Brown Paper Eats. Jacqueline’s philosophy in health lays the foundations for the experience clients and the community have in her practice, workshops and the food they cook and taste. “At the heart of Brown Paper Nutrition is sharing good health with those around you. Giving people an experience in nutrition, health and wellbeing that makes them feel empowered to start and continue a journey to optimal health”.

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