- Prep-time: / Ready In:
- Makes one 10-inch tart
- Serving size: ⅛ of recipe
- Print/save recipe
This easy no-bake tart gets its richness from pureed raw cashews and its bright flavor from mangoes, lime juice, and fresh raspberries. To make this recipe gluten-free, be sure to select gluten-free rolled oats.
By Chef AJ,
Ingredients
- 2 cups rolled oats
- 2 cups packed pitted dried dates (about 12 oz.)
- 1 lime (for 1½ teaspoons zest)
- ¼ cup + 2 tablespoons lime juice
- 24 oz. frozen chopped mangoes (6 cups), thawed
- 2 oz. unsweetened dried mango, soaked in 2 tablespoons water until soft
- 1⅓ cups raw cashews
- Optional toppings: fresh raspberries, fresh mango slices, finely chopped cashews, and/or chopped fresh mint
Instructions
- For crust, in a food processor process oats into a flourlike consistency. Add dates; process until dough forms a ball. (If necessary, add ¼ to ⅓ cup water.) Add 1 tsp. of zest from lime and ¼ cup of the lime juice; process to combine.
- Place dough in a 10-inch tart pan with removable bottom. Place a piece of waxed paper or parchment paper on top of dough and press evenly into the bottom and up the sides of the pan. Remove paper.
- For filling, in a high-power blender combine thawed mango, soaked mango and any water, the cashews, and remaining ½ tsp. lime zest and 2 Tbsp. lime juice. Blend until mixture is very smooth.
- Pour filling into crust, spreading evenly. Cover and chill 4 to 24 hours or until filling is set. Remove sides of pan and place tart on a serving plate. Top with raspberries, mango slices, finely chopped cashews, and chopped fresh mint, if desired.
Nutritional Information:
Per serving (⅛ of recipe): 389 calories, 69 g carbohydrates, 8 g protein, 12 g total fat, 2.4 g saturated fat, 0 g cholesterol, 18 mg sodium, 7.5 g fiber, 41 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (42)
(5 from 10 votes)Crust was horrible! Scraped off the mango filling and ate it like pudding, it was delicious. Please revise the “crust” recipe! Wasted lots of dates on it.
Made it in little ramekins and it was perfect. The raspberries add a lot (and my hub added whipped cream, very unvegan but delish). I don't really like mango that much and we have 2 trees, so this was surprisingly to my taste.
I made this and it did not set up. Very messy. And very rich. But I loved the flavors. Next time I would cut recipe in half and instead of a tart, I would make little tartlets or dessert cups. Press plenty of crust in bottom of ramekin, add filling, top with fresh raspberries and sprinkle with shredded coconut ( no sugar). Delish.
Could you use something besides mangos?
Hi Barb, Because this recipe is so mango-centric, I'd be inclined to look another one of our tart recipes, rather than try and manipulate this one. For instance, this Key Lime Pie: https://www.forksoverknives.com/recipes/vegan-desserts/vegan-key-lime-pie/ Or these Mixed Fruit Tartlets: https://www.forksoverknives.com/recipes/vegan-desserts/mixed-fruit-tartlets-raw-date-nut-crust/
Pretty but didn’t set up after 24 hours and was very messy to try and serve. Disappointed when it’s quite expensive and takes so long to make. The crust did taste quite good, so I’ll save the recipe to make the crust for something different.
I made the mango filling but used a nut/date crust. Overall I would say this is an ok recipe but nothing mind-blowing. I used fresh mangos (no frozen ones around here) and it’s very labor-intensive plus expensive. It makes a LOT of filling. My mango puree did not fully set so I froze it, and I didn’t really enjoy the frozen texture of this. If I were to make it again I would make half of the puree and use it as a mousse or pudding to go along with some granola.
Would love to make this, but my daughter is allergic to cashews, what can I substitute with to keep the consistency and flavor similar?
My husband is also allergic to cashews. I have found that sunflower seeds can be substituted for cashews. They work well although the result is not quite as rich.
Do we need to soak the cashews?
Live mango and lime, and this looks so tasty. I'm allergic to oats and cashews, but maybe I'll make it for hubby. I could eat the filling if I thickened it with Agar or arrowroot. Hmmmm, maybe I'll try
Can you use something instead of mangoes?
Delicious BUT mine did not set up so it was a bit messy to serve. Tasted great! I would make again and would use the crust recipe as a base for other fillings as well.
Hi, I’m not able to access dried mangoes fir thus recipe, what can I substitute so that the revive still tastes amazing? I really want to make this ASAP. Thank-you!
Maybe dried apricots
I used dried apricots
can you freeze this?
Delicious! We love it! Sweet but not too sweet.
Wow
The mango filling is very good.
Do the cashews need to be soaked?
Have a cashew allergy. Is there an alternative? Love Mangos!
Maybe a dumb question, but what is the serving size?
This was easy to make and very delicious!
I made this for a Memorial Day party. The only change I made was adding some almond extract to the crust. This is by far One of the best the desserts I have ever made. The crowds went wild for it both vegans and non-vegans. I will definitely happy making this often through the summer
Why not just use oat flour?
Whether you purchase oat flour or make your own, we hope you enjoy the tart, Marie!
What can I substitute for the cashews? Would white beans or tofu work?
What about using fresh mangoes can it be done with fresh mangoes. I have a lot hanging on my trees.
You can use fresh, Shannon!
Why use dried mangoes instead of fresh?
My guess is that it adds sweetness without darkening the filling like dates would.
What causes the filling to set up?
The cashews thicken it.
I'm allergic to mangoes, sadly, Anyone try a different fruit? I'm thinking of trying it with frozen strawberries!
Hi, how about frozen cherries?
Try peaches. I am allergic to mangoes as well.
Made this and it was delicious and highly nutritious. Catered for everybody: vegans, coeliacs and those ho eat plant based foods. Thank you.
Mother’s Day
I wish the recipes came with nutrition info. Especially the number of carbs. I’m a diabetic WFPBD girl.
The crust is meh, but the filling is amazing! The second and third time I made this, I only made the filling and served it as a mango mousse. It was received very well by my non-vegan family as a Christmas dessert. Rich and creamy, sweet but a little tart from the limes.
I haven't tried this recipe yet, but was worried that the crust wouldn't been very good. Have you ever tried a hazelnut crust? Several recipes online. :-)