No-Bake Mango Tartlets
What do you with all the mangoes during mango season? Maybe make these no-bake mango tartlets. Tarts can be a little intimidating when you look at them but trust me they’re so easy to make and so much fun to eat. I’ve made quite a number of tarts on this blog and it’s because I find them so elegant and so easy to put together.
These no-bake mango tartlets are healthy, free of refined sugars and a cleaver way to use your everyday oats in a dessert. The base is a mixture of oats, shredded coconut and sweetened with dates. The filling is made from pureed fresh mangoes with coconut milk cooked for a few minutes and thickened with agar agar which is vegan alternative to gelatin.
Tips For Making The Perfect No-Bake Mango Tartlets
- Use a tart shell that requires no baking. This no- bake mango tartlets uses an oat base. Oats can be eaten raw as long as you incorporate other sweet elements to make it not bland. I used shredded coconut and dates.
- Refrigerate everything. For any no-bake tart refrigeration is key. Because there’s no baking involved, refrigeration is the only way to make sure everything holds up and is intact. When you make the oat base, you need to refrigerate it at least for 30 minutes to ensure it doesn’t fall apart when you put the filling. In addition when you add the mango filling, it needs to set in the fridge to firm up for at lease 2 hours or preferably overnight.
- Use fresh ripe mangoes. Fresh ripe mangoes are naturally sweet and have no added sugars. Since the tartlets have no added sugars, we’re basically relying on the natural sweetness of mangoes.
- Use a thickener. It’s important to use a thickener like agar agar powder to help firm up the filling and make it easier to cut through. Although this is not necessarily a must it contributes to a perfect tartlet.
If you prefer fruit tarts, check out these other fruit tarts that might interest you.
No-Bake Mango Tartlets
Equipment
- Mini Tart tins
- Blender/Food Processor
Ingredients
- 1 1/2 cups Oat flour
- 10 Dates pitted (soak in hot water)
- 3 tbsp Shredded Coconut
- 5 tsp Coconut oil
- 1 tsp Vanilla extract
- 1 cup Chopped mango
- 1 tsp Lemon zest
- 2 tbsp Lemon juice
- 1 cup Coconut milk
- 1 tsp Agar agar powder
Instructions
- Blend oats in a blender to make the flour
- Soak dates in hot water for 5mins
- In a blender/food processor, combine the oat flour, dates, vanilla extract, shredded coconut and coconut oil to make a sand-like mixture.
- Firmly press the mixture into tart tins and refrigerate while you make the filling.
- Puree the mango in the blender
- In a saucepan, heat coconut milk, add lemon juice, zest and stir together for 30secs. Then add agar agar powder and dissolve. Agar agar will help the filling set and be a little hard.
- Remove from heat and add the mango puree to combine together. Sieve the mixture to get a smooth consistency.
- Pour this mixture into the tart tins with the crust.
- Refrigerate for at least 3 hours or overnight for better results.
- I drizzled melted chocolate because why not! Enjoy!