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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 (28)

(4.88 from 8 votes)
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Kay5 months 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.

Carolyn5 months 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!

Liz Black5 months ago
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can you freeze this?

Amélie Franck5 months ago
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Delicious! We love it! Sweet but not too sweet.

Hafsa T5 months ago
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Wow

kim7 months ago
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The mango filling is very good.

Laura Bailey8 months ago
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Do the cashews need to be soaked?

Linda8 months ago
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Have a cashew allergy. Is there an alternative? Love Mangos!

Holly8 months ago
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Maybe a dumb question, but what is the serving size?

Kimee8 months ago
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This was easy to make and very delicious!

Sue8 months 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

Marie8 months ago
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Why not just use oat flour?

Steven, FOK Support8 months ago
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Whether you purchase oat flour or make your own, we hope you enjoy the tart, Marie!

Julie8 months ago
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What can I substitute for the cashews? Would white beans or tofu work?

Shannon8 months 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 Support8 months ago
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You can use fresh, Shannon!

John w holm8 months ago
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Why use dried mangoes instead of fresh?

Julia Danforth8 months ago
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My guess is that it adds sweetness without darkening the filling like dates would.

Jerrilyn Richards8 months ago
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What causes the filling to set up?

Sandra D8 months ago
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The cashews thicken it.

Mary Ann8 months 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 Cellucci8 months ago
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Try peaches. I am allergic to mangoes as well.

Gustavo8 months ago
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Hi, how about frozen cherries?

Mary9 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.

Jacintha9 months ago
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Mother’s Day

Dawn8 months 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 Henderson9 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.

Monica8 months 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:  A Revolutionary Approach to Conquer Cravings, Overcome Food Addiction and Lose Weight Without Going Hungry 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.  These recipes can be found in her upcoming book A Date With Dessert. She is the host of YouTube show Chef AJ Live, which broadcasts live daily. She is proud to say that her IQ is higher than her cholesterol.  In 2018 she was inducted into the Vegetarian Hall of Fame.

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