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!

Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats

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


  • 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


  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

    Carbs Pro Fats Energy KJ Calories Serving size
    3.2g 11g 9.8g 619 148 61.83g
  • Tags

  • Reviews


    Leave a Reply

    Your email address will not be published. Required fields are marked *



Use of this site constitutes acceptance
of our User Agreement and Privacy Policy

Please use only a-z,A-Z,0-9,dash and underscores, minimum 5 characters
Minimum 8 characters
Please wait...


Use of this site constitutes acceptance
of our User Agreement and Privacy Policy

Create your new collection