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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!

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  • Serves: 12
  • Prep: 20 minutes
  • Cook: 10 minutes + 4 hours to set in fridge
Metric | Imperial Measurement Conversions

INGREDIENTS

  • BASE:
  • 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)
  • TOP:
  • 180 g Frozen mango (2 Cup)
  • 75 g Water (1/3 Cup)
  • 1 Can coconut mulk
  • 2 tablespoons Natvia
  • 1 Sachet vegan gelatine

METHOD

  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�
  • Nutritional Info

    CarbsProFatsEnergy KJCaloriesServing size
    3.2g11g9.8g61914861.83g
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