A Refreshing Mango Key Lime Tart.

Hey, how’s your week going? This week I’ve been craving all things mangoes+ mango-flavoured desserts. While scrolling through endless mango desserts, I came across Mei Yee‘s refreshing mango key lime tart (vegan+plantbased) that looks like it would make all my problems go away with just one bite. I’ve never thought of mixing mango with key lime, but now that I think of it, the key lime would make the dessert so refreshing with its tartness. Here’s the full recipe:

Crust

1 1/4 cups gluten-free rolled oats

3/4 cup almonds

1/3 cup quinoa flakes @suncorefoods

1/4 cup coconut oil

1/4 cup pure maple syrup

1/2 tsp vanilla bean extract.

Filling

600g mangoes, purée

1/3 cup freshly squeezed lime juice

1/4 cup maple syrup

1 tbsp key lime zest

1 cup full fat coconut milk

2 tsp agar agar powder.

Instructions:

Preheat oven to 180C. Grease a tart pan. Set aside.

In a food processor, process rolled oats, quinoa flakes, almonds until finely ground. Add the maple syrup, vanilla, coconut oil and pulse until well combined. Firmly press the mixture into the bottom and sides of the pan. Bake for 20 mins or until it turns golden brown. Let cool completely…

In a food processor, purée mangoes until smooth.

In a saucepan, combine the coconut milk, lime juice, key lime zest, bring up to a boil and add agar-agar powder. Whisk constantly until agar completely dissolved. Then add in maple syrup, whisking constantly. Allow boiling for approximately 30 seconds.

Remove from heat and pour the mixture into the food processor with the mango purée. Pulse until well combined. Strain it through a fine-mesh sieve. Then pour mango lime mixture into a cooled tart shell and place in the fridge for at least 6 hours to set.

Thank you, Mei! Check out Mei’s delightful food page with delicious vegan and plant-based recipes.

Yachna

P.S.

More food recipes, including a charcuterie board, and this creamy yummy bolognese!