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Home » Desserts » Sugar-free Tropical Raw Mango Tarts

Sugar-free Tropical Raw Mango Tarts

March 17, 2014 By Shannon @ Yup, it's Vegan 10 Comments

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Hello! I am back from an “interesting” weekend spent mostly in DC. It ended with eating raw mango tarts, so it can’t have been that bad =].

Sugar-free tropical raw mango tarts - Yup, it's Vegan

On Friday evening I took the train down and headed to my friend’s place. We went to sleep at 9 in eager anticipation of our 5:30 wakeup. Here was the fun surprise: my friend’s neighbors decided to throw a party that night! They kept us awake on and off until 3 am, drunkenly singing along to Hall and Oates (hey, they definitely could have picked worse music).

The next thing I knew, I somehow got up for my 5:30 alarm and I was running the race! It went really well at first, but unfortunately, at around the 14-mile mark my IT band flared up for the first time in over 2 months, and I ended up struggling across the finish line. I will say this: though I was disappointed that my ITB issues prevented me from running a competitive time, considering that 3 months ago I could barely run at all, to cross a marathon finish line in 4:22 makes me feel grateful and blessed. I will never take for granted that I have two working legs and that I am in a position in life to sign up for a marathon and complete it.

The nice thing is, the ITB only hurts when I’m actually running. After getting some food and water, and finding one of my best friends from Baltimore who came down to meet me, we headed to the Navy Yard for the Shamrock Beer Bash. It was 60 and sunny and the perfect way to spend my afternoon. Did I feel the effects yesterday of marathon + beer + tacos + Thai delivery food after I got back to Baltimore that night? Definitely. But hey, it was already planned to be a recovery day…

Sugar-free tropical raw mango tarts - Yup, it's Vegan

Speaking of recovery, I thought I’d share a little something healthy today – tropical raw mango tarts. These raw tarts are very satisfying and filling, but won’t leave you feeling heavy. They use frozen mango and pineapple (except for the optional kiwi topping), so they can be enjoyed any time of year! I find that I really need this tropical inspiration right now because we got more snow last night… and spring supposedly starts in 3 days!

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5 from 1 vote

Sugar-free Tropical Raw Mango Tarts

These sugar-free raw tropical mango tarts are a decadent treat made from whole foods with no added sugar or oil. One serving (1/4 of the tart) is filling and satisfying.
Keyword raw mango tarts

Ingredients

Crust (makes enough for one 5-inch tart):

  • 1/4 cup pitted dried prunes heaping
  • 1/4 cup raw walnuts heaping
  • generous pinch sea salt

Filling (makes enough for one 5-inch tart):

  • 2 tbsp macadamia nuts
  • 2 tbsp full-fat flaked coconut
  • 1/2 tbsp flaxseed meal
  • 1/2 cup large frozen mango chunks thawed and drained
  • 1/2 cup large frozen pineapple chunks thawed and drained
  • pinch sea salt

Topping/garnishes (optional/flexible):

  • 1 kiwi sliced into semicircle shapes
  • Freshly grated lemon or lime zest
  • Dark chocolate shavings

Instructions

Prepare the crust:

  • Prepare a 5-inch foil tart pan, or a reusable pan with a liner.
  • Add the ingredients to a blender or food processor and pulse until the mixture appears crumbly, but sticks together easily.
  • Press the crust into the prepared pan in an even layer, coming up about 1 and 1/2 inches around the sides. Place in the freezer for at least 30 minutes before filling.

Prepare the filling:

  • Add the macadamia nuts and coconut to a blender or food processor and process them until as smooth as possible (for large food processors, you may not be able to get them very smooth because the volume will be too small, unless you scale this recipe to make more than one tart).
  • Add the flaxseed meal, mango, pineapple, and sea salt (if using), and process until completely smooth.
  • Let the mixture sit for at least 5 minutes, then scoop it into the prepared crust, and return the entire tart to the freezer.
  • In about an hour the tart should be firm enough to serve, and the crust should easily pop out of the tart pan. Top with any garnishes that you're using, slice, and serve. Store leftovers in the freezer.

Notes

To use fresh mango or pineapple, reduce the amount by volume to account for the water that drains from the frozen fruit.
I had no problem eating the extra filling with a spoon, but I actually saved most of it for topping my morning oatmeal =]

P.S. Yes, you CAN eat the outside of kiwis! I spent so much of my life scooping out kiwis with a spoon but I recently learned that the skin is completely edible and you can eat them like an apple! Be sure to thoroughly wash the kiwi first, and if it isn’t organic, you should also scrape off the fuzzy part.

Sugar-free tropical raw mango tarts - Yup, it's Vegan

Shared on Healthy Vegan Fridays.

Filed Under: Desserts Tagged With: gluten-free, grain-free, high-raw, nuts and seeds, oil-free, paleo, plant-strong, raw, refined sugar-free, soy-free, sweetener-free, tropical fruit

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Comments

  1. ashok says

    August 1, 2021 at 01:00

    5 stars
    Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

    Reply
  2. Tiasha says

    May 15, 2015 at 13:02

    Wow, looks georgous! I have to try the mango + kiwi combination sometime soon. 🙂

    Reply
  3. Deborah Davis says

    March 25, 2014 at 20:23

    This raw dessert is simply heavenly. It looks good and I am sure it will taste great! Can’t wait to make this at home. It will be a great party dessert too!

    Reply
    • Shannon @ Yup, it's Vegan says

      March 27, 2014 at 10:14

      Thanks Deborah! I found it to be really refreshing and satisfying at the same time!

      Reply
  4. Suzanne @ hello, veggy! says

    March 22, 2014 at 17:30

    Looks so fresh! Thanks for linking up with HVF!

    Reply
    • Shannon @ Yup, it's Vegan says

      March 25, 2014 at 07:26

      Thanks, Suzanne!

      Reply
  5. Katie @ Produce on Parade says

    March 18, 2014 at 14:46

    Yummmmm! I hope you’re recovering well. That would make me so mad! I can’t handle not getting my sleep and I’m a super light sleeper. Especially before a big race! Argh! Sorry about your ITB 🙁 That’s a bummer. Todd’s ankle is really bugging him right now. That’s frustrating. I bet you did awesome though! 🙂

    Reply
    • Shannon @ Yup, it's Vegan says

      March 19, 2014 at 08:55

      Thanks! I am usually really cranky when I am denied my regular sleep, too, but it wasn’t as bad as I expected! Sorry to hear about Todd’s ankle too. So far, I’m having no problem taking this week off from running and resting the ITB =]

      Reply
  6. Laura @ the gluten-free treadmill says

    March 17, 2014 at 16:08

    Congrats on your race – I think a 4:22 is an amazing time with or without IT band issues! Can’t wait for the full recap!

    I love that I always learn new things from you too! I can’t wait to try my kiwi skin. I eat organic orange peels so I should be surprised… In fact, the peel is one of my favorite things!

    Reply
    • Shannon @ Yup, it's Vegan says

      March 19, 2014 at 08:51

      Thanks! You know what, I had no idea about orange peels, either! I will have to try that next time. I think I need to just stop, in general, assuming that I can’t eat parts of fruits.=]

      Reply

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I'm Shannon, founder of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. I create healthy plant-based recipes that everyone will love, using seasonal produce and global inspiration.
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