Spiced Mango Tarte Tatin with Cardamom & Coconut Crust

Tarte Tatin, the iconic French upside-down tart, is traditionally made with apples, caramel, and a buttery puff pastry. But what if we reimagined it through a tropical lens? Enter the Spiced Mango Tarte Tatin with Cardamom & Coconut Crust — a bold, exotic twist on a European classic that brings together vibrant global flavors in one irresistible dessert.

This fusion recipe swaps out apples for ripe, juicy mangoes, introduces warm Indian-inspired spices like cardamom and ginger, and replaces traditional puff pastry with a flaky coconut oil crust. The result? A tart that is bright, aromatic, and full of personality — perfect for impressing at a summer dinner party or indulging in a cozy solo treat.

By combining tropical fruit with subtle spice and a buttery coconut base, this modern Tarte Tatin bridges the gap between East and West. It’s gluten-optional, dairy-light, and effortlessly Instagrammable. Plus, it’s surprisingly simple to make, requiring no fancy pastry techniques or special equipment.

Whether you're a pastry enthusiast, a fan of global cuisine, or just someone curious to try a refreshing take on a French favorite, this fusion Tarte Tatin is your new go-to dessert. Let's dive in!

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 6
• Difficulty: Medium

Ingredients

For the Coconut Crust

• 1 1/4 cups all-purpose flour (or gluten-free blend)
• 1/3 cup shredded coconut (unsweetened)
• 1/4 tsp salt
• 1/2 cup solid coconut oil or cold butter
• 3–5 tbsp cold water

For the Caramel Mango Topping

• 3 large ripe (but firm) mangoes, sliced into thick wedges
• 1/2 cup brown sugar
• 3 tbsp butter or coconut oil
• 1/2 tsp ground cardamom
• 1/2 tsp ground ginger
• 1 tbsp fresh lime juice
• Pinch of salt

Instructions

• Step 1: Preheat your oven to 375°F (190°C). Grease a 9-inch oven-safe skillet or tart pan.
• Step 2: In a bowl, combine flour, shredded coconut, and salt. Cut in coconut oil until the mixture resembles crumbs. Add cold water, 1 tbsp at a time, until dough forms. Chill while you prepare the topping.
• Step 3: In your skillet, melt butter/coconut oil with brown sugar over medium heat. Stir in cardamom, ginger, salt, and lime juice. Cook until it bubbles and slightly thickens (about 3–5 minutes).
• Step 4: Arrange mango slices in the caramel in a spiral pattern. Remove from heat.
• Step 5: Roll out the chilled dough into a circle slightly larger than your skillet. Gently place it over the mango, tucking the edges around the fruit.
• Step 6: Bake for 30–35 minutes, or until crust is golden and firm. Let cool for 10 minutes, then carefully invert onto a plate.
• Step 7: Serve warm with coconut whipped cream or a scoop of vanilla ice cream, if desired.

Tips & Variations

• Use firm mangoes that hold their shape during baking — avoid overly ripe ones.
• Want it extra tropical? Add a splash of rum to the caramel sauce.
• No mangoes? Try pineapples or peaches for a similar flavor profile.
• For a vegan version, use coconut oil or plant-based butter throughout.

FAQ

Can I make this tart ahead of time?

Yes! You can bake it a few hours ahead and warm it slightly before serving. It's also delicious at room temperature.

What’s the best way to invert the tart?

Place a plate larger than your skillet on top, hold both tightly with oven mitts, and flip quickly but carefully. Let gravity help!

Can I freeze this tart?

You can freeze it, though the texture of mango may soften slightly. Wrap it tightly and thaw in the fridge overnight before reheating.