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
- 1/4 cup Almonds, crushed
- 1/4 cup Cashews, crushed
- 1/4 cup Desiccated coconut
- 033 cups Coconut oil, melted
- 2 cups Frozen mango
- 1/3 cup Water
- 1 Can coconut mulk
- 2 tablespoons Natvia
- 1 Sachet vegan gelatine
- Pre-heat oven to 180 degrees Centigrade and grease/line a medium sized cake tin. �
- 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. �
- Bake for 10 minutes. Remove and leave to cool. �While the base cools, make the mango topping
- Dissolve vegan gelatine in the water. �Blend all ingredients in a blender until it smooth and with no lumps. �
- 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. �
- Once set, serve with fresh mango�
No nutritional info supplied
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