Mango Lime Tart

Mango Lime Tart

Vegan, raw, gluten-free, fresh and tasty – this tart is perfect for a dinner party when you want a light dessert.

Prep takes 15 minutes, then chill for about two hours, until filling is firm; this quantity makes a 9” tart, providing 8-10 servings.


For the crust:

2 cups gluten-free rolled oats (or 1 cup oats and 1 cup raw cashews)
2 cups pitted dates, about 12 oz
4 Tbsp lime juice and grated zest – that’s 3-4 limes

For the filling:

2 lb frozen mango, thawed
2 oz unsweetened dried mango, soaked in minimum of hot water until soft
2 cups raw cashews
4 Tbsp lime juice and grated zest – that’s 3-4 limes

For the topping:

1-2 lb fresh raspberries

9” spring form pan; if you like the filling a bit deeper, use an 8” pan.


1.   Line a spring form pan with a circle of baking parchment.

2.   Make the crust: toss the oats into a food processor or VitaMix (or Nutri-Bullet) and process until they resemble flour. Add the dates, and process again until the mixture forms a ball. Add the lime juice and zest and mix thoroughly.

3.   Pat the crust mixture into the lined spring form pan. If the crust seems too wet, add a few more crushed oats until it’s the consistency you prefer. Set aside while you make the filling.

4.   Wipe out the food processor, and add all the ingredients for the filling. Process until very smooth, and pour over the crust. Smooth the top with a butter knife, then arrange the fresh raspberries on top.

5.   Place in the fridge for two hours or so. When completely cold, cover tightly in plastic wrap. The tart will keep well in the fridge for 2-3 days.

Click HERE for the .pdf file.