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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.

no-bake mango-lime tart with raspberries

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 (23)

(5 from 4 votes)
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kim2 days ago
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The mango filling is very good.

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

Linda6 days ago
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Have a cashew allergy. Is there an alternative? Love Mangos!

Holly2 weeks ago
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Maybe a dumb question, but what is the serving size?

Kimee2 weeks ago
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This was easy to make and very delicious!

Sue2 weeks 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 weeks ago
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Why not just use oat flour?

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

Julie3 weeks ago
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What can I substitute for the cashews? Would white beans or tofu work?

Shannon3 weeks 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 weeks ago
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You can use fresh, Shannon!

John w holm3 weeks ago
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Why use dried mangoes instead of fresh?

Julia Danforth3 weeks ago
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My guess is that it adds sweetness without darkening the filling like dates would.

Jerrilyn Richards3 weeks ago
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What causes the filling to set up?

Sandra D3 weeks ago
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The cashews thicken it.

Mary Ann3 weeks 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 Cellucci3 weeks ago
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Try peaches. I am allergic to mangoes as well.

Gustavo3 weeks ago
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Hi, how about frozen cherries?

Mary2 months 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 months ago
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Mother’s Day

Dawn3 weeks 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 months 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 weeks 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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