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  • Prep-time: / Ready In:
  • Makes one 10-inch tart

This easy no-bake tart gets its richness from pureed raw cashews and its bright flavor from mangoes, lime juice, and fresh raspberries. To make this recipe gluten-free, be sure to select gluten-free rolled oats.

Ingredients

  • 2 cups rolled oats
  • 2 cups packed pitted dried dates (about 12 oz.)
  • 1 lime (for 1½ teaspoons zest)
  • ¼ cup + 2 tablespoons lime juice
  • 24 oz. frozen chopped mangoes (6 cups), thawed
  • 2 oz. unsweetened dried mango, soaked in 2 tablespoons water until soft
  • 1⅓ cups raw cashews
  • Optional toppings: fresh raspberries, fresh mango slices, finely chopped cashews, and/or chopped fresh mint

Instructions

  1. For crust, in a food processor process oats into a flourlike consistency. Add dates; process until dough forms a ball. (If necessary, add ¼ to ⅓ cup water.) Add 1 tsp. of zest from lime and ¼ cup of the lime juice; process to combine.
  2. Place dough in a 10-inch tart pan with removable bottom. Place a piece of waxed paper or parchment paper on top of dough and press evenly into the bottom and up the sides of the pan. Remove paper.
  3. For filling, in a high-power blender combine thawed mango, soaked mango and any water, the cashews, and remaining ½ tsp. lime zest and 2 Tbsp. lime juice. Blend until mixture is very smooth.
  4. Pour filling into crust, spreading evenly. Cover and chill 4 to 24 hours or until filling is set. Remove sides of pan and place tart on a serving plate. Top with raspberries, mango slices, finely chopped cashews, and chopped fresh mint, if desired.

Comments (37)

(4.5 from 10 votes)
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AY1 week ago
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Pretty but didn’t set up after 24 hours and was very messy to try and serve. Disappointed when it’s quite expensive and takes so long to make. The crust did taste quite good, so I’ll save the recipe to make the crust for something different.

Becca6 months ago
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I made the mango filling but used a nut/date crust. Overall I would say this is an ok recipe but nothing mind-blowing. I used fresh mangos (no frozen ones around here) and it’s very labor-intensive plus expensive. It makes a LOT of filling. My mango puree did not fully set so I froze it, and I didn’t really enjoy the frozen texture of this. If I were to make it again I would make half of the puree and use it as a mousse or pudding to go along with some granola.

Alina Lipovetskaya6 months ago
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Would love to make this, but my daughter is allergic to cashews, what can I substitute with to keep the consistency and flavor similar?

Valerie T2 months ago
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Do we need to soak the cashews?

Martha Grier6 months ago
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My husband is also allergic to cashews. I have found that sunflower seeds can be substituted for cashews. They work well although the result is not quite as rich.

E.P.6 months ago
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Live mango and lime, and this looks so tasty. I’m allergic to oats and cashews, but maybe I’ll make it for hubby. I could eat the filling if I thickened it with Agar or arrowroot. Hmmmm, maybe I’ll try

Barb6 months ago
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Can you use something instead of mangoes?

Kay1 year ago
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Delicious BUT mine did not set up so it was a bit messy to serve. Tasted great! I would make again and would use the crust recipe as a base for other fillings as well.

Carolyn1 year ago
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Hi, I’m not able to access dried mangoes fir thus recipe, what can I substitute so that the revive still tastes amazing? I really want to make this ASAP. Thank-you!

Ashley6 months ago
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I used dried apricots

E.P.6 months ago
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Maybe dried apricots

Liz Black1 year ago
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can you freeze this?

Amélie Franck1 year ago
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Delicious! We love it! Sweet but not too sweet.

Hafsa T1 year ago
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Wow

kim1 year ago
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The mango filling is very good.

Laura Bailey1 year ago
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Do the cashews need to be soaked?

Linda1 year ago
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Have a cashew allergy. Is there an alternative? Love Mangos!

Holly1 year ago
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Maybe a dumb question, but what is the serving size?

Kimee1 year ago
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This was easy to make and very delicious!

Sue2 years ago
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I made this for a Memorial Day party. The only change I made was adding some almond extract to the crust. This is by far One of the best the desserts I have ever made. The crowds went wild for it both vegans and non-vegans. I will definitely happy making this often through the summer

Marie2 years ago
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Why not just use oat flour?

Steven, FOK Support2 years ago
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Whether you purchase oat flour or make your own, we hope you enjoy the tart, Marie!

Julie2 years ago
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What can I substitute for the cashews? Would white beans or tofu work?

Shannon2 years ago
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What about using fresh mangoes can it be done with fresh mangoes. I have a lot hanging on my trees.

Steven, FOK Support2 years ago
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You can use fresh, Shannon!

John w holm2 years ago
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Why use dried mangoes instead of fresh?

Julia Danforth2 years ago
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My guess is that it adds sweetness without darkening the filling like dates would.

Jerrilyn Richards2 years ago
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What causes the filling to set up?

Sandra D2 years ago
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The cashews thicken it.

Mary Ann2 years ago
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I’m allergic to mangoes, sadly, Anyone try a different fruit?
I’m thinking of trying it with frozen strawberries!

Emilie Cellucci2 years ago
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Try peaches. I am allergic to mangoes as well.

Gustavo2 years ago
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Hi, how about frozen cherries?

Mary2 years ago
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Made this and it was delicious and highly nutritious. Catered for everybody: vegans, coeliacs and those ho eat plant based foods. Thank you.

Jacintha2 years ago
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Mother’s Day

Dawn2 years ago
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I wish the recipes came with nutrition info. Especially the number of carbs. I’m a diabetic WFPBD girl.

Becki Henderson2 years ago
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The crust is meh, but the filling is amazing! The second and third time I made this, I only made the filling and served it as a mango mousse. It was received very well by my non-vegan family as a Christmas dessert. Rich and creamy, sweet but a little tart from the limes.

Monica2 years ago
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I haven’t tried this recipe yet, but was worried that the crust wouldn’t been very good. Have you ever tried a hazelnut crust? Several recipes online. 🙂

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Chef AJ

Chef AJ has been devoted to a plant-exclusive diet for over 44 years. She is the host of the television series Healthy Living with CHEF AJ airing on Foody TV. A chef, culinary instructor, and professional speaker, she is author of Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight and the best-selling books The Secrets to Ultimate Weight Loss and Own Your Health. Chef AJ was the executive pastry chef at Santé Restaurant in Los Angeles where she was famous for her sugar-, oil-, salt- and gluten-free desserts. She is the host of YouTube show Chef AJ Live. She is proud to say that her IQ is higher than her cholesterol. In 2018 she was inducted into the Vegetarian Hall of Fame. Find her on Instagram and Twitter.

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