Tropical No-Bake Chocolate Mango Tart in 6 Steps

When it comes to desserts that strike the perfect balance between indulgence and freshness, few can compete with the no-bake chocolate mango tart. This tropical treat layers a rich, velvety chocolate ganache with the sunshine sweetness of mango puree, all nestled inside a crisp, buttery crust. It’s elegant, simple, and best of all, no oven required. If you're craving something luxurious yet fruity, this tart brings the best of both worlds in six easy steps.

Step 1: Ingredients

To make your tart, you’ll need a few pantry staples and some fresh, ripe mangoes. Here’s what you’ll need:

For the crust:

• 200 g digestive biscuits or graham crackers
• 2 tbsp cocoa powder (optional, for a chocolatey base)
• 100 g unsalted butter, melted

For the chocolate layer:

• 200 g dark chocolate (70% cocoa is ideal)
• 150 ml heavy cream
• 1 tbsp honey or maple syrup (optional, for sweetness)
• 1/2 tsp vanilla extract

For the mango topping:

• 2 ripe mangoes, peeled and chopped
• 1 tbsp sugar (optional)
• 1 tbsp lemon juice
• 1 tbsp agar agar powder or gelatin (for setting)
• 3 tbsp water

Optional toppings:

• Toasted coconut flakes
• Mint leaves
• Shaved chocolate
• Mango slices or cubes for garnish

Step 2: Crust

Start by preparing the base, which will provide that satisfying crunch to balance the soft chocolate and mango layers. Crush the digestive biscuits or graham crackers in a food processor until fine. If you don’t have a processor, seal them in a ziplock bag and crush with a rolling pin. Mix the crushed biscuits with cocoa powder and melted butter until the mixture resembles wet sand. Press the mixture into a tart pan with a removable base. Use the back of a spoon or a flat bottomed glass to smooth it out evenly and firmly, pushing some up the sides to create a neat shell. Chill the crust in the refrigerator for at least 30 minutes to set. If you like a firmer base, freeze the crust for 15 minutes before adding the filling.

Step 3: Chocolate

The chocolate ganache in this tart is luxurious and simple to make, acting as the perfect partner to tropical mango. Chop the dark chocolate into small pieces and place in a heatproof bowl. Heat the cream in a small saucepan over medium heat until it just begins to simmer, but don’t let it boil. Pour the hot cream over the chocolate and let it sit for 2 minutes, then stir gently until smooth and glossy. Add in the vanilla extract and honey or maple syrup if using. Let the ganache cool for 10 minutes before pouring into the chilled crust. Smooth the top with a spatula. Refrigerate the tart for at least 1 hour or until the chocolate is set but still soft. This chocolate layer adds depth and richness without overwhelming the fruity brightness of the mango.

Step 4: Mango

This is where your tart becomes tropical. You’ll create a mango puree topping that sets gently over the chocolate layer. Blend the chopped mangoes with sugar and lemon juice until smooth. In a small saucepan, dissolve agar agar powder or gelatin in 3 tablespoons of water. Let it bloom for 5 minutes. Heat the mixture gently over low heat until fully dissolved, then stir it into the mango puree. Let the mango mixture cool to room temperature but not fully set -- it should still be pourable. This tropical topping brings brightness, tang, and color to your tart.

Step 5: Chill

Once your mango topping has cooled enough, it's time to complete your tart. Gently pour the mango puree over the set chocolate ganache, using a spoon to help control the flow and prevent any splashing or mixing. Smooth out the top with a spatula and tap the tart gently to remove air bubbles. Chill the tart again for at least 2 hours, or until the mango layer is firm to the touch. This cooling process allows the layers to set beautifully and makes slicing neat and satisfying.

Step 6: Serve

Now for the final, fun step: decorating and serving your masterpiece. Just before serving, garnish the top with fresh mango slices, toasted coconut, mint leaves, or even a sprinkle of sea salt for contrast. For extra flair, pipe a border of whipped cream or add shards of dark chocolate. Slice with a warm knife for clean cuts, and enjoy immediately.