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slice of mango tart with fresh mango chunks and coconut cream on top.

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 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Servings 12
Calories 229kcal





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



  • 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.


  • 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.


  • 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.


Calories: 229kcal | Carbohydrates: 38g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 235mg | Potassium: 192mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1434IU | Vitamin C: 17mg | Calcium: 40mg | Iron: 5mg