Mango Tart

This vegan mango tart recipe is no-bake and so easy to make. Layers of ginger cookie and mango curd topped with dairy-free whipped cream and mango chunks. The perfect vegan mango dessert for summer!

Course Dessert

Cuisine American, French, South America

Diet Vegan, Vegetarian

Prep Time 30

Chilling Time 2

Total Time 2 30

Servings

Calories 229kcal

Author Christina Leopold

Equipment

14" rectangular tart tin
food processor optional

Ingredients

Crust

250 g vegan gingernut cookies or other vegan cookies/digestives/graham crackers
100 g vegan butter
¼ teaspoon sea salt

Filling

118 ml non-dairy milk oat milk, almond milk, or soy milk etc
60 g cornstarch
2 teaspoons agar-agar powder
50 g brown sugar *see notes
330 g sweetened mango pulp or fresh mango chunks, pureed
80 ml passion fruit juice or orange juice

Garnish

1 medium mango cut into small chunks
2 passion fruit optional
½ batch vegan whipped cream optional

Instructions

Crust

Line the bottom and sides of a 14" rectangular cake tin (with removable base) with some parchment paper. You can also use a 9 or 9.5" round tart tin.
Add the cookies and sea salt to your food processor and blitz for about 30 seconds until evenly finely ground. Add in the vegan butter and blend again until evenly combined and the mixture sticks together between your fingers. Press the cookie mixture into the base and sides of the tart tin, and smooth it out with the back of a spoon, making sure it is compact. Set it aside in the freezer to set for 10 minutes while you prepare the filling.

Filling

To a saucepan, add the non-dairy milk, cornstarch, and agar-agar powder and whisk well to remove any lumps. Add the brown sugar and whisk again until combined.
Add the mango pulp and passion fruit juice and bring to a simmer on medium-high heat. Cook for 5 minutes, stirring frequently with a rubber spatula or whisk to prevent the mixture from burning to the pan. Pass the mango curd through a fine-mesh sieve to remove any lumps.
Add the mango curd on top of the cookie crust and smooth out the top of it using the back of a spoon. Place the tart in the fridge to chill for 2-3 hours, or until set.

Serving and storage

Before serving, top the tart with some vegan whipped cream, mango chunks, and passion fruit.
Store in an airtight container and refrigerate for up to 5 days. To freeze, wrap well in plastic wrap or in an airtight container. Defrost the tart in the fridge overnight before serving.

Notes

Most mango pulp from a can will pre-sweetened. If using fresh mango, you may want to add a few extra tablespoons of brown sugar to taste.
Make the recipe gluten-free by using GF cookies and if using oat milk, make sure it's GF-certified.

Nutrition