Here?s a delicious vegan no-bake mango tart recipe. If you want to make your tart completely raw, use raw mangoes. However, I didn?t have any, so I used canned mangoes. It was delicious, regardless.

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This recipe is also gluten-free, since the main ingredients of the crust are desiccated coconut and nuts or seeds of your choice (I used cashew nuts and sunflower seeds). The cream is made of mango puree and coconut whipped cream.
Since there is a lot of fat, even though it?s healthy fat, I recommend consuming in moderation. I used a small 13 cm / 5 inch tart pan. This tart is enough for two or even three servings.
 

 
Ingredients
For the crust

½ cup of desiccated coconut, nuts or seeds of your choice 1 tablespoon of coconut oil
2 tablespoons of maple syrup or another sweetener of your choice
1 tablespoon of nut butter of your choice
2 tablespoons of cocoa powder

 
For the cream

½ medium mango
2 tablespoons of coconut cream
1 tablespoon of coconut oil
2 tablespoons of maple syrup or another sweetener of your choice

 
Directions
Grind the desiccated coconut, the nuts and the seeds in the food processor. Add the rest of the ingredients for the crust and process until well combined. The mixture should stay together when pressed. If it?s too dry, add some more coconut oil and mix.
Press the mixture onto the tart pan and put it in the freezer until you make the cream.

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