This mango tart recipe is about as good as it gets. I’m seriously so excited to share this recipe with you! How often is it that you find a dessert you love, is easy to make, is gluten-free, dairy-free, low in fat and has no added sugar? To top it all off it is a no-bake dessert recipe so no dirty pie pans, bowls or oven to clean up afterward. I really believe in having my cake and eating it too! 🙂 Oh and one more thing, if you have nut allergies this mango tart is NUT-free too!
Occasionally I’ll hear people telling me how I’m missing out eating on the raw food diet. I kinda chuckle to myself. I mean just look at these tarts does it look like I am missing out? Not to mention, what other diet can you actually have dessert for a meal, eat until satisfied and not have to worry about fitting into your jeans after, or just plain feeling guilty afterwards?
These mango tarts can literally be put together in less than ten minutes. So when in a pinch for time if you want to produce a dessert that’ll please both aesthetically and to the belly you can whip this bad boy up and nobody will know you just threw it together in just minutes. If you want to do a little extra step you can freeze it for an hour so it firms up a bit and it looks like a mango custard when it comes out. It makes for real nice presentation.
If mangoes aren’t in season for you or you prefer a different fruit you can easily substitute the filling with any fruit of choice Just make sure to blend it with a creamy fruit like banana along with whatever fruit you choose, to keep the filling creamy.
On the raw food diet eating so much fruit has completely cured my sweet tooth. I’m amazed how sugar and sweets don’t tempt me anymore. The only cravings I get are for savory. That’s because I’m fueling my cells with their primary food, glucose and fructose form the fruit. I don’t worry about the sugar from fruit because it’s filled with fiber, vitamins and minerals that slow the absorption down. It absolutely cannot be compared to white processed sugar and it’s damaging effects. In fact, every year I get my blood tests done, my sugar levels are all perfectly normal. So no need for fruit phobia!
What better dessert to feed your children with than a 100 percent real fruit filled tart. All fresh, natural, preservative and chemical-free ingredients. With kids growing bodies and growing immune system they should not be filling their little bodies with toxic, chemical filled, nutrient depleted sugar. They need all the vitamins, minerals and nutrients to support their growth.
You know you want a bite! 🙂
Servings 2 4×4 tarts
5 medjool dates, pitted
1/2 cup dried apricots (these need to be soft if needed soak in minimal amount of purified water, for 15 minutes or until soft).
3/4 cup dried shredded coconut
To make the crust:
1) Put above ingredients in a food-processor and pulse blend until it becomes a coarse sticky mix. Be careful not to over process. Scoop the mix into the two tart molds press evenly into the molds making sure to press the sides up high. Place in the freezer for about 30 minutes.
1 ripe ataulfo mango, peeled, flesh scooped out into a blender
To make the filling:
1) Blend the mango until smooth
2) Take the crusts out of the freezer and pour in the mango filling evenly into each mold
3) Put back into the freezer for 45 minutes
4) Take out of the freezer and (optional) top with berries
5) Take out of molds and serve
Take a moment to sit relax and enjoy each bite with a smile!