Picture this: the weather is good, the sun is shining and you’re biting into a light, tropical mango, lime and coconut tart. What better option to satisfy that sweet tooth of yours with a slice of raw, summery tart? This tart is light with its sweet mango filling and fluffy coconut whipped cream topping.

Mango, Lime, and Coconut Tart [Vegan, Gluten-Free, Raw]

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Cooking Time



For the Crust:

  • 2 cups shredded coconut
  • 2 cups gluten-free oats
  • 3 tablespoons agave syrup
  • 1 cup soaked pitted dates

For the Filling:

  • 1 mango
  • Zest and juice of lime
  • 1/4 cup coconut oil
  • 1/4 cup agave and 1 tablespoon
  • 2 cans of full-fat coconut milk, chilled overnight
  • Extra two limes for decoration


To Make the Crust:

  1. Place all the crust ingredients into a food processor and blend until it comes together into a sticky dough/mixture.
  2. Press into a 9-inch tart tin and refrigerate.

To Make the Filling:

  1. Place the mango flesh, lime juice, zest, coconut oil, agave, and 4 tablespoons of coconut cream from the top of one coconut milk can into a food processor. Blend until smooth.
  2. Pour into the tart shell and refrigerate again.
  3. Scoop out the coconut cream from the top of both tins of coconut milk (making sure you don't use any of the water) and place in a stand mixer/whisk or a bowl if using a hand held whisk.
  4. Whisk for a minute or two until fluffy and forms peaks.
  5. Spread the coconut cream on top of the tart evenly. Top with lime zest and lime slices and extra coconut cream if desired.
  6. Chill in the refrigerator for at least 1 hour.


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  1. This recipe is not "raw", because the recipe calls for agave syrup and Coconut oil. Neither of these two \’foods\’ are "raw" foods!

    Here is why…

    For a food to be considered "raw", some experts state it can not be heated up past 104°F – 120°F. Agave Syrup is boiled between 140°F – 160+°F when it is being processed!

    The fibrous blue agave pina is taken to the mill where it is pressed and its inulin-rich juice is collected and cleaned.

    Inulin, a dietary fiber made up of complex carbohydrates, is not sweet by nature. Cooking (or hydrolyzing) the inulin transforms it into sweet nectar. When making the Light Blue Agave nectar, the juice is heated to 161°F* (72°C). However, when making the Raw Blue Agave nectar, the process is lower and much slower: the juice is warmed to a tepid 118°F (37°C), and the low heat is maintained for nearly twice as long. In this simple process, the inulin becomes fructose, a slowly metabolizing simple sugar found in many fruits and vegetables. Filtering determines the blue agave nectars flavor and color. The Light Blue Agave is simply more filtered than its Raw-Amber counterpart.

    * It\’s purely coincidental that Light Blue Agave is hydrolyzed at 161°F, the same temperature that milk is pasteurized. The intent in exposing the agave\’s liquid inulin to that temperature is to convert it to fructose, not to pasteurize it.

    💥 Agave Nectar: A Sweetener That is Even Worse Than Sugar

    💥 Raw Agave Syrup Nectar:
    Not as healthy as you may think. Nutrition Facts Low Glycemic Warning

    This recipe can only be considered raw if cold pressed Virgin Coconut Oil is used!

    💥 Note: Virgin Coconut Oil: Whether it is raw or not depends on the production methods, if virgin coconut oil produced by expeller pressing, centrifuged or made from coconut milk by fermentation at high temperatures it cannot be regarded as raw and not suitable for raw diets. Only cold pressed (under 40⁰C / 104⁰F) virgin coconut oil can be classified as raw.