Raw Mango Tart
November 2, 2016
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This is my favourite summer dessert. There is simply nothing that can beat the creamy custard-like mango filling with the rich cashew base.

The coconut oil is filled with healthy Omega-3's that is great for your metabolism as well as brain development in children. Mango's are high in vitamin C and is a favourite with young and old alike.

You would need a high power blender, such as a Vita Mix, for this recipe to blend the fiber of the mango. Once I went to visit my parents and thought their blender will do the trick. It was a huge disappointment. The coconut oil and mango simply didn't develop into the custard-like consistency. There is nothing worst than tasting solid pieces of coconut oil in your tart!

If you are new to eating raw, this is a recipe that will hopefully convince you to try more raw recipes.
Servings Calories Per Serving Effort
10 463kcal Easy
Ingredients
Preferences
No. of Servings: slices
Units:
Instructions
Tart Base
  1. Blend all the ingredients together in a food processor. Press it into a tart base and place it in the fridge.
Mango Tart
  1. Blend all the mango filling ingredients together in a power blender.
  2. Get your base out of the fridge and pour the filling into the crust.
  3. Refrigerate for 2 - 6 hours before serving.
Nutrition Facts
Raw Mango Tart
Amount Per Serving
Calories 463 Calories from Fat 351
% Daily Value*
Total Fat 39g 60%
Saturated Fat 31g 155%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Sodium 93mg 4%
Potassium 318mg 9%
Total Carbohydrates 27g 9%
Dietary Fiber 4g 16%
Sugars 18g
Protein 4g 8%
Vitamin A 13%
Vitamin C 41%
Calcium 2%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

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