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Vegan Coconut Mango Tart

Recipe by Fitness Forster. It can always taste like summer with this Vegan Coconut Mango Tart. Sweetened naturally and best served with fresh mango and tropical fruits! Find more vegan recipes here!

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Serves: 12

Prep: 20 minutes

Cook: 10 minutes + 4 hours to set in fridge



37 g Almonds, crushed (1/4 Cup)

37 g Cashews, crushed (1/4 Cup)

20 g Desiccated coconut (1/4 Cup)

3.6 g Coconut oil, melted (1/3 Cup)


180 g Frozen mango (2 Cup)

75 g Water (1/3 Cup)

1 Can coconut mulk

2 tablespoon Natvia

1 Sachet vegan gelatine


  1. Pre-heat oven to 180 degrees Centigrade and grease/line a medium sized cake tin. �
  2. Start with the base: Mix all ingredients together in a bowl. �Pour into pre-prepared cake tin and even out to create a thin base layer. �
  3. Bake for 10 minutes. Remove and leave to cool. �While the base cools, make the mango topping
  4. Dissolve vegan gelatine in the water. �Blend all ingredients in a blender until it smooth and with no lumps. �
  5. Pour into a pan and simmer on a medium heat for 10 minutes, stirring continuously when hot. Pour onto the base and pop in the fridge for a couple of hours to set. �
  6. Once set, serve with fresh mango�
Carbs Pro Fats Energy KJ Calories Serving size
3.2g 11g 9.8g 619 148 61.83g

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