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Mango Coconut Tarts with Ginger Glaze

6 tarts


Low Sodium Vegetarian

Nutritional Facts Per Serving

4.3 g
47.4 g
2.9 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 398
  • Fat 21.4 g
    • Saturated   4.9 g
    • + Trans 
  • Cholesterol 0 mg
  • Sodium   133 mg
  • Carbohydrate 47.4 g
    • Fibre   2.9 g
    • Sugars  
  • Protein 4.3 g
    • Vitamin A 20 %
    • Vitamin C 25 %
    • Calcium 1 %
    • Iron 11 %


Place one of the vol-au-vent shells on a lightly floured surface. Roll with a rolling pin until about 5 inches in diameter. Place on a large non-stick or parchment-lined baking sheet. Repeat with remaining vol-au-vent shells.
Place baking sheet in the fridge until tart toppings are ready.

Cut the mangos in half and peel off the skin. Cube 1/2 a mango and place in a food processor with the rum. Puree until smooth. Slice the remaining 1-1/2 mangos.

Preheat the oven to 375 degrees F. Divide, spoon and spread the top of the vol-au-vent shells with the mango puree. Arrange mangoes slices on top; sprinkle with coconut. Bake 20-25 minutes, or until puffed and golden. Melt the marmalade in a small pot with 1-2 Tbsp water. Brush and glaze the tarts with marmalade. Serve tarts warm or at room temperature.

Note: Ginger marmalade can be found in the aisle other jams are sold.

Serving Suggestions

These tropical tarts go particularly well with a scoop tropical tasting ice cream, such as rum and raisin, ginger, mango or coconut.

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