These tartlets contain mangos, limes, and mulberries for a bit of summery sweetness in every bite. They're also completely processed-free, grain-free, guilt-free, and taste so good! These will make the perfect dessert to reward yourself after a long, hot day.

Mango Lime Tartlet [Vegan, Raw, Gluten-Free]

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Serves

6-8

Ingredients

  • 1 chopped mango (to create texture in the mango puree)
Tartlet crust:
  • 1 cup mulberries
  • 1/2 cup pecans
  • 2 large Medjool dates
  • 1 1/2 cups gluten-free oats (oats are gluten-free but buying them labeled gluten-free ensures that they don't have any wheat field contamination)
Mango Puree:
  • 4 mangoes, peeled
  • 2-3 limes, juiced
  • 1 tbsp coconut oil
  • 1 tsp chia seeds
  • pinch sea salt
  • splash of maple syrup (optional, also, may add up to 1 tbsp)

Preparation

  1. Blend all of the tartlet ingredients until moist.
  2. Press into tartlet pans and set in the freezer for 30 minutes. I like to cut out circular parchment paper pieces and put it in the bottom of each tartlet pan so the crust pops out a little easier.
  3. While the crust is setting, puree the mango ingredients in the blender until smooth.
  4. Gently pop the tartlet crusts out of the pans using a toothpick.
  5. Stir the chopped mango into your puree and pour into each tartlet.
  6. Enjoy!

Notes

If you are using a high speed blender, it doesn't matter if your chia seeds are whole or not. If you are using a regular blender, make sure you use ground chia seeds.



About The Author

Michaell Johnson

See My Recipes

Nutrient-rich desserts with hidden healthy ingredients.

One year ago, I made the decision to stop eating processed foods. My challenge: my husband is such a picky eater that he would win against a 2-year-old. Since many of my friends come to me for recipes on how to eat nutrient-rich foods, while still eating what they like, I decided to start a food blog, Foodscape. Every Friday I launch a new family-friendly recipe that even the pickiest eaters will eat.

Comments

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  1. If one uses maple syrup, then the recipe is not RAW. Maple syrup is processed at 249 degrees, raw usually means foods are processed between 103-120 degrees.