No-Bake Vegan Mango Tart

Name: No-Bake Vegan Mango Tart
Prep time: 10 min
Cook time: 3 hr
Total time: 3 h 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup Almonds; 1 cup Walnuts; 1 cup Pitted dates; 1 pinch Salt; Filling; 2 cup Mango flesh (save a piece for garnish); 1/2 cup Coconut oil; 1 ea. Lemon zest; 1 ea. Lemon juice; 2 tbsp. Natural sweetener; Garnish; 1 tbsp. Mango flesh; 2 pieces Min leaf

Chef Diana Briscoe

RATING LIKE SAVE PRINT

5 stars rating if you like it!

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A superb way to use fresh rich mangos during mango season. Capturing all the nutritional benefits in this decadent raw mango tart. the nutty base is a crumbly satisfying bite. The sweet mango filling is refined sugar-free with a vibrant tanginess that is packed with nutrition. A totally guilt-free dessert.

Recipe

PRE TIME: 10 min

COOKING TIME: 3 hr

TOTAL TIME: 3 hr 10 min

8 SERVING

Ingredients:

1 cup Almonds
1 cup Walnuts
1 cup Pitted dates
1 pinch Salt
Filling
2 cup Mango flesh (save a piece for garnish)
1/2 cup Coconut oil
1 ea. Lemon zest
1 ea. Lemon juice
2 tbsp. Natural sweetener
Garnish
1 tbsp. Mango flesh
2 pieces Min leaf

Directions:

Step 1

Line the base of a springform cake tin approximately 8 inches in diameter, with parchment paper.

Step 2

Place the almonds and walnuts in the blender and pulse until ground, Add the dates a pinch of salt and pulse further until the mixture has reached a sticky paste-like consistency. Note: Medjool dates are softer otherwise you can soak your dates for approx. one hour before blending.

Step 3

Distribute the mix evenly into the base of the cake tin and press down. Allow to the firm in the freezer for approximately 1 hour.

Step 4

Meanwhile, take the flesh of the ripe mangos (dice one cup for garnish) place in the blender and add the coconut oil, lemon zest, lemon juice and maple syrup pulse until you have a luscious smooth consistency.

Step 5