This no-bake vegan mango passion fruit tart is so easy to make. Made with mango, passion fruit, coconut, and, citrus, the filling is bright, zesty, and creamy.
This is the perfect easy no-bake tart for summer when you don't want to turn on the oven! Make sure you also check out my vegan mango tart and passion fruit tart which are also great during the summer months.
What to expect from this recipe
- Fresh and light while being packed full of tropical flavor.
- Serves a large group of people, so perfect for summer gatherings and barbecues.
- Easy to make with no baking required.
- Eggless, dairy-free, and gluten-free.
- Gluten-free
More passion fruit desserts
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š Recipe
Vegan Mango Passionfruit Tart (No-Bake)
Equipment
Ingredients
Crust
- 1 cup (170 g) roasted buckwheat
- 1 cup (90 g) oat flakes
- ½ teaspoon (2.5 g) Himalayan pink salt
- 3 tablespoons (45 g) coconut oil solid
- 3 tablespoons (45 ml) maple syrup
- 2 tablespoons (30 g) cashew butter
Filling
- 2 cups (330 g) mango chunks
- 2 passion fruits
- 1 cup chilled canned coconut milk use only the thick part from the top of the can
- ½ cup (118 ml) maple syrup
- 2 mandarins, juiced
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon (5 g) agar agar powder
- passionfruit for garnish
Instructions
- To make the base add the buckwheat, oat flakes and salt to your food processor and blitz until finely ground.
- Add the remaining ingredients and continue to blitz until the mixture forms a dough.
- Line the base of your tart tin with parchment paper.
- Press the dough into the base and sides of the tin, flattening and smoothing it out using the bottom of a flat glass.
- Place the dough into the freezer whilst you prepare the filling.
- For the filling, separate the seeds from the juice/flesh of the passionfruit by passing them through a sieve. Discard the seeds.
- Add the passionfruit flesh/juice, mango, coconut milk, vanilla and maple syrup to your blender and blend on high speed until smooth and creamy.
- In a separate glass, mix the agar agar with the tangerine or mandarin juice and stir well, set aside.
- Add the passionfruit/mango mixture to a saucepan and bring to the boil.
- Once boiling, whisk in the agar agar mixture and keep stirring for a minute or until the mixture begins to thicken.
- Remove from the heat and pour on top of the cake base.
- Tap the cake tin on your work counter to knock out any air bubbles.
- Allow to cool slightly before placing in the fridge to set for 1 hour minimum
- Garnish the tart with more passionfruit and serve.
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Hi dear Christina,
Please forgive me if sometimes I ask you same questions as before or last year but with my health issues I have some memory lost...not easy for me
Regarding this wonderful tart I would need to use my 8 or 9inch tart pan
So what quantities for ingredients please almost for the CRUST?
#CRUST
Can I do a kind of mix with Peach Cheesecake CRUST (Dried Apricots) with Nuts and Nut Butter, Shredded Coconut, Maple or Dates..
To keep it oil and butter free
#FILLING
We can substitute Agar agar?
It has a strong after taste usually but maybe not here?
Can we use Orange Juice instead of Mandarins?
Or more Passion fruit even better, or Pineapple Juice?
Maybe not as colorful as the Orange and not as sweet...
#WHIPPED CREAM
I guess you make it last minute or it can be frozen with the whole tart?
Need tips for WHIPPED cream what speed you use and how long,?
Please let me know
Many thanks and sorry again
Friendly
Henri š
Looks wonderful. Will definitely try
Can you tell me where you got the tin please as would like to purchase
Thank you so much Fi!
Yes of course, I got it on amazon, I've added the link to the recipe card now. Hope you enjoy the recipe š
Looks wonderful. Will definitely try
Can you tell me where you got the tin please
What if you canāt get agar agar
Hi Alice,
The agar is needed to set the tart, but you could probably use another vegan gelatin such as vegeset or vege-gel. These are available in most large supermarkets/health food stores.
I made this wonderful tart today, my wife and children loved it. The only problem was, it did not stay around long lol. I did not have buckwheat so used multi coloured toasted quinoa) It looked Amazing when cut and dished up.
Hi Lee,
Thank you so much for the amazing feedback! I'm so happy to hear that your family loved it š The multi coloured quinoa is such a great idea, thanks for sharing! I'll have to test that out sometime š
I made this today. I made 50% more crust to fill a round 9ā tart pan (did not have buckwheat so used all rolled pasta and it came out great) It looked beautiful but when I cut into it it oozed out. A little research noted 1 teaspoon of agar powder is equal to 1 T agar flakes. I had flakes so Iād recommend anyone else with flakes ups the amount. Iām excited to try it with what Iāve learned. Itās delicious!
Hi Lisa,
Thank you so much for your feedback. Wow rolled pasta, that's such an interesting idea! About the agar-agar, thank you for pointing this out, I'll go ahead an update the recipe to specify powder!
Hi! I have made this recipe 2 already, and love the flavor! However, the 2nd time it melted... Not sure what i did wrong...
Hi Estefany
I'm so happy you liked the recipe enough to try it a few times! I can't really say what went wrong, do you mean it didn't set the second time you made it? Did you do something differently? Or store it differently?
Hey!!! Thank you for sharing this with us...It looks amazing. Just a quick question. Would there be any substitutes I can use instead of the buckwheat?
Thank you so much Rebecca. Yes, you could substitute the buckwheat for oats or any nuts. Just keep an eye on the consistency though, as you may need to add more or less wet ingredients depending
What is the pan size for this?
14"