Mango Tart

By: Bakerita


For the crust:

1/3 cup (26g) unsweetened shredded coconut
1 ½ cups (126g) almond flour
1 tablespoon (15g) coconut oil, melted
1 tablespoon (15g) maple syrup
¼ tsp salt

For the filling:

1 (13.5 oz.) can full fat coconut milk, refrigerated overnight*
1-3 tablespoons maple syrup, depending on your tastes
1 teaspoon vanilla
2 ripe mangos