Easy No bake Mango Tart
A delicious and easy vegan treat with this no bake mango tart enjoy a refreshing dessert with mango fruits rich in vitamins and minerals
Equipment
- Blender / Food Processor / Immersion blender
- Baking dish / Pie dish
- Cooking Pan
- Measuring spoons/scale
- spatula
Ingredients
- 200 g vegan biscuits
- 1 cup vegan butter (melted)
- 2 ripe big mangoes (400ml puree)
- 2-3 tbsp cornstarch
- 2 tbsp dairy-free milk (I use almond milk)
- 1 tbsp fresh lemon juice
- 1 tsp vanilla
- Pinch of ginger powder (optional)
Instructions
For the crust
- Break biscuits into halves and use a countertop blender, food processor, or even an immersion blender pulse and blend until the biscuits becomes very fine and set aside.
- Using a stove under low heat melt butter without burning. Turn off the pan once butter is melted and add the biscuits. Mix together.
- Transfer crust mixture into your baking or pie dish. Make sure to evenly distribute and flatten the surface using a spatula or your fingers.
- Put in the freezer for about 30 minutes.
Mango Filling
- Slice 2 sides of the mangoes leaving the middle part(seed). Scoop the soft part of the mangoes and place it into your blender or food processor to puree.
- In a small bowl create a mixture of cornflour and milk.
- Using the same pan where butter is melted, under low heat add mango puree, cornflour mixture, lemon juice, maple syrup, vanilla, and ginger powder. Continuously mix until everything is combined and done for about 8 minutes.
- Let it cool for a while.
Mango Tart
- Remove baking dish from the freezer.
- Transfer mango filling in the baking dish evenly.
- Chill for about 2 hours before serving.
- Serve and enjoy.
Video
Notes
Notes:
- Adding ginger powder is optional. You can also choose to add cinnamon.
- If your mangoes are lacking extra sweetness you may add 1-2 tbsp of sugar.
- I use unsweetened almond milk, you can use any milk of your choice and let me know how is it.
- For the puree 2 big mangoes can yield up to 400ml.
