It’s the return of the mango dessert YAAAY! This one is so easy, I’m almost embarassed to call it a recipe. And I also want to tell you, don’t waste time trying to photograph it, it’ll begin melting faster than you can say ‘mango’. Just dive in.
An easy base of dates and walnuts, topped with fluffy coconut whipped cream, mixed with fresh mango puree, topped with more mangoes. I mean. Yum. It’s naturally gluten-free, vegan if you use maple syrup instead of the honey and just terribly good. Cold, creamy, mangoey and so easy!
Ever since I made this vegan mango cheesecake, I’ve been waiting to try a similar tart-like version of it, and that’s how this one happened. I realise they look identical but I swear this isn’t a trick. This one is sort of a lightened up ‘mangoes and cream’, unlike a rich cheesecake. Creamy, light, cold cold cold.
It does need to be kept frozen at all times, because just fruit and whipped cream aren’t going to hold up very well to the elements. In fact, if it’s easier for you, simply divide the crust into individual bowls, make the cream just before you plan to serve, and spoon it over. I was going for slices, that’s why freezing was necessary. They melt almost immediately, so definitely slice only before serving!
It tastes like mango ice-cream, I kid you not. A little bit of vanilla helps bring out all of the flavours, and the coconut is fabulous as it always is. Summery, fruity, and quite amazing 🙂 Maaaake it!
- 1 cup walnut kernels
- 10 to 12 seedless dates*
- Pinch of salt
- 1 chilled mango
- 1 cup coconut milk, chilled (200 ml)*
- 2 tsps honey or maple syrup
- 1 tsp vanilla extract
- Mango pieces to serve
- Line a 9x5 loaf tin with baking paper so that you can easily lift the tart out. See notes for how to turn this into individual servings instead.
- Place a mixing bowl and the beaters from a hand mixer in the fridge to chill.
- In a food processor, blitz the walnuts and salt till the mixture is finely ground, but not long enough that it becomes super sticky. Transfer to a small bowl.
- Add the dates to the processor and pulse till they form a sticky ball. Add the walnuts back in and blend till a 'dough' forms. It should stick together between your fingers.
- Tip this mixture into the prepared pan, and spread it out evenly with your fingertips, pressing down with a spatula or the back of a spoon as necessary. Chill in the fridge while you make the cream.
- Peel the mango and scoop out the flesh. Puree it in the processor till smooth. Keep chilled.
- Remove the cold mixing bowl and beaters from the fridge, and pour in the chilled coconut milk. Add the vanilla and honey/maple syrup and beat till you have a thick, fluffy cream. If it doesn't whip up, chill the milk again for a couple of hours, it will only become a whipped cream like consistency if it's super cold.
- Finally, fold the mango puree into this coconut cream, taking care not to completely deflate it. Pour over the crust, and freeze overnight.
- When ready to serve, remove the tart from the tin using the edges of the baking paper. Slice, top with fresh mango pieces and dig in immediately! Keep frozen at all times.
*Chill the coconut milk for at least 24 hours, if not longer. In a pinch, you can also stick it in the freezer for a couple of hours to get the chilling process going, but don't let it freeze completely.
*If you'd like to avoid the freezing-melting cycle that comes with making this as a sliced tart, simply divide the crust into individual glasses or bowls and chill. Make the cream right before you're ready to serve, spoon it over the crust and top with fresh mango pieces.
*Prep-time does not include chilling time.