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]

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.