This gorgeous sweet mango dessert tart is made with purely healthy and wholefoods ingredients. Therefore this sweet dessert can be enjoyed completely guilt free! These little tarts are made with mango and soy yoghurt for some extra protein. They have a crunchy crust made with almonds, dates & oats. Super delicious yet also plantbased, vegan, dairy free, gluten free & refined sugar free.
This recipe is so easy to make. The tarts can be stored in the freezer for up to 3 months. Perfect for a lazy Sunday brunch or as a sweet dessert after dinner.
Also make sure to check the recipe for the purple Blueberry and Acai Tart version here.
Add your favorite toppings!
To make these dessert treats even better you can add all your favorite toppings. With the right toppings you not only add flavor and bit but also healthy & nutritious ingredients. The best toppings are so called souper foods and have all the micro nutrients – vitamins and minerals! – you need to stay healthy. For a list of my all time favorite toppings go here.
Sweet Mango Vegan Dessert Treats
- 2 cooking rings 8 cm diameter
- Food processor
- Hand mixer
- Pot with heavy bottom
For the crust:
- 75 gr rolled oats gluten free
- 40 gr medjool dates – pitted and soaked
- 40 gr almonds
- 1 tbsp melted coconut oil
- ½ tsp Pink Himalayan salt
- Cooking spray
For the filling:
- 150 gr mango frozen
- 100 gr soy yogurt
- 2 tbsp stevia or other sweetener
- 3 gr agar agar
- 50 ml water
- Soak the dates in hot water for one hour.
- Add all the ingredients for the crust into the food processor and blend until you get a crunchy sandy structure. The crust should be a bit sticky and able to be pressed together into a small ball.
- Grease the cooking rings with cooking spray to prevent them from sticking. You can also cut baking parchment and place it in the inside of the ring to make it easier for the tarts to come out. Place the rings on a small chopping board or flat plate.
- Divide the crust mixture over both rings, spread out evenly and firmly press the mixture with a spoon to form the base of the tart. Place into the fridge to set.
- Measure the ingredients for the filling.
- Put the frozen mango and sugar into a thick bottomed pot and put it on the stove on medium heat until the mango has become soft and the sugar is dissolved. Use the hand mixer to blend the mango into a smooth mixture. Keep it on the stove.
- Add 3 gr of agar agar to 50 ml of water and stir until the agar agar is completely dissolved. Now add this agar and water mixture to the mango mixture and turn up the heat to bring to a boil. Let it simmer for a few minutes (5-7min) until the mixture is slightly thickened.
- Take the pot from the stove and pour the mixture into a mixing bowl, let it cool a little while continuously stirring. Once the mixture has been cooled down, slowly add the yogurt into the mango mixture and keep stirring.
- IMPORTANT: it is very important to add the (cold) yogurt to the (warm) mango mixture, NOT the other way around.
- Pour the mixture into the cooking rings on top of the curst. Tap the rings to make sure there are no air bubbles and the filling is evenly distributed.
- Place into the freezer for 3 hours.
- After three hours take the tarts out of the freezer and immediately press the tarts out of the cooking rings. It is important to do this while the tarts are still frozen to avoid a big mess and to make sure the tarts stay looking nice and round.
- Let the tarts unfreeze at room temperature for about 1 or 2 hours before serving.
- Or you can either place the tarts in the fridge where you can keep them for at least 3 days or back into the freezer (without the rings) for up to 3 months.
- Before serving decorate the tarts with fresh fruits, eatable flowers or any other topping.
- Love xoxo Jen