Vegan Mango Passionfruit Tart (No-Bake) Recipe

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If you’re craving a dessert that bursts with tropical sunshine and vibrant flavors, you’re going to adore this Vegan Mango Passionfruit Tart (No-Bake) Recipe. It’s a luscious, creamy delight with a crisp nutty base that comes together effortlessly without turning on the oven. Perfectly sweet yet refreshingly tangy, this tart is as beautiful to look at as it is to eat, making it a show-stopping treat for any occasion or whenever you want to treat yourself to something truly special and wholesome.

Ingredients You’ll Need

The ingredients for this tart are wonderfully simple and thoughtfully chosen to create a perfect balance of textures and flavors. Each component plays a vital role, from the crunchy, nutty base to the smooth, tropical filling bursting with passionfruit and mango sweetness.

• 1 cup roasted buckwheat: Adds a rich, nutty crunch and acts as the tart’s sturdy foundation.
• 1 cup oat flakes: Brings a mild sweetness and a tender texture to the crust.
• ½ teaspoon Himalayan pink salt: Enhances all the flavors, balancing sweetness.
• 3 tablespoons coconut oil (solid): Binds the crust while adding subtle tropical richness.
• 3 tablespoons maple syrup: Natural sweetness that complements the fruit without overpowering.
• 2 tablespoons cashew butter: Creates creaminess and helps hold the crust together perfectly.
• 2 cups mango chunks: Provide juicy sweetness and a sunny orange color in the filling.
• 2 passion fruits: Infuse an intense, tangy tropical flavor essential to the tart’s brightness.
• 1 cup chilled canned coconut milk (only thick part): Adds luxurious creaminess and depth to the filling.
• ½ cup maple syrup: Sweeter notes in the filling to balance the tartness of passionfruit.
• 2 mandarins, juiced: Adds a fresh citrus zing and helps activate the agar agar.
• 1 teaspoon vanilla extract: Rounds out flavors with a warm, floral aroma.
• 1 teaspoon agar agar powder: A plant-based gel that sets the filling beautifully without baking.
• Passionfruit for garnish: Adds visual appeal and an extra burst of tartness.

How to Make Vegan Mango Passionfruit Tart (No-Bake) Recipe

Step 1: Crafting the Perfect Tart Base

First, to create the base, add roasted buckwheat, oat flakes, and Himalayan pink salt to your food processor. Blitz these dry ingredients until they become finely ground, providing that perfect gritty texture that will hold the tart together while offering a pleasant crunch.

Step 2: Binding the Base Dough

Next, add coconut oil, maple syrup, and cashew butter directly to the processor with your ground dry ingredients. Blitz everything again until it forms a cohesive dough. The dough should be pliable, moist enough to press into shape but not sticky.

Step 3: Preparing the Tart Tin

Take a tart tin and line its base with parchment paper. This little step ensures your tart will release easily once it’s set, keeping that gorgeous base intact.

Step 4: Forming the Tart Shell

Press the dough firmly into the base and sides of your tart tin. Use the bottom of a flat glass or your fingers to smooth it out evenly. This will create that classic tart shape with sturdy edges that cradle the luscious filling.

Step 5: Chilling the Crust

Pop the tart base into the freezer while you prepare the filling. Chilling firms it up and ensures it maintains structure once the filling is poured on top.

Step 6: Preparing the Passionfruit Juice

Slice open the passion fruits and separate the seeds from the juicy pulp by pushing the mixture through a sieve. Discard the seeds so the filling has a smooth texture without any grit.

Step 7: Blending the Tropical Filling

Place mango chunks, passionfruit juice, thick coconut milk, vanilla extract, and maple syrup into your blender. Blend on high until the mixture is silky smooth and irresistibly creamy.

Step 8: Activating the Agar Agar

In a small glass, stir agar agar powder into freshly squeezed mandarin juice. This citrus infusion activates the agar agar, helping the filling to set into that perfect gel-like consistency.

Step 9: Cooking the Filling

Pour the passionfruit mango mixture into a saucepan and bring it to a boil. Boiling is essential to activate the agar agar. Once boiling starts, whisk in the agar agar and mandarin juice mixture immediately, stirring continuously for about a minute until the mixture thickens slightly.

Step 10: Assembling the Tart

Remove from heat and pour the hot filling gently over the chilled tart base. Give the tin a little tap on the countertop to release any air bubbles and help the filling settle evenly.

Step 11: Setting and Garnishing

Allow the tart to cool slightly at room temperature before transferring it to the fridge. Let it set for at least one hour. Finally, garnish with fresh passionfruit pulp for a dramatic and flavorful finish that makes the tart irresistible.

How to Serve Vegan Mango Passionfruit Tart (No-Bake) Recipe

Garnishes

Fresh passionfruit pulp is the star garnish here, adding juicy bursts of tartness that contrast beautifully against the sweet filling. You can also sprinkle with toasted coconut flakes or finely chopped nuts for added texture and visual appeal.

Side Dishes

This tart pairs wonderfully with a cup of herbal tea or freshly brewed coffee. For a festive or brunch setting, serve alongside fresh fruit salads or a scoop of vegan vanilla ice cream to elevate the tropical theme.

Creative Ways to Present

For a playful presentation, serve mini individual tartlets using the same recipe in muffin tins. Or, add edible flowers on top to create an elegant centerpiece. You could also drizzle a little passionfruit syrup around each slice for that gourmet finish.

Make Ahead and Storage

Storing Leftovers

Store any leftover Vegan Mango Passionfruit Tart (No-Bake) Recipe in an airtight container in the refrigerator, where it will keep its freshness and flavors for up to three days. This tart tastes even better after chilling as the flavors continue to meld.

Freezing

You can freeze the tart for up to one month if tightly wrapped. Thaw it overnight in the fridge before serving to maintain its creamy texture without any loss of flavor or structure.

Reheating

This tart is best enjoyed chilled or at room temperature and is not meant to be reheated. If you prefer it less cold, simply leave it out for 15 to 20 minutes before serving—this softens the filling perfectly without melting the crust.

FAQs

Can I substitute the buckwheat in the crust?

Absolutely! You can swap roasted buckwheat for nuts like almonds or walnuts for a different crunch and flavor profile, but keep the same quantity for balance.

Is it necessary to use agar agar powder?

Yes, agar agar is crucial in this Vegan Mango Passionfruit Tart (No-Bake) Recipe to ensure the filling sets into that perfect tart consistency without baking.

Can I use fresh coconut milk instead of canned?

While fresh coconut milk works, canned coconut milk tends to be thicker and creamier, especially the solid part from the top, which gives the filling its luscious texture.

How ripe should the mangoes be?

Choose ripe but firm mangoes; overly soft mangoes can become too mushy, while underripe ones won’t deliver enough sweetness or tropical flavor.

Can this tart be made gluten-free?

Yes! Both buckwheat and oats are naturally gluten-free, but make sure your oat flakes are certified gluten-free to avoid any contamination if you have gluten sensitivities.

Final Thoughts

Trust me, once you experience this Vegan Mango Passionfruit Tart (No-Bake) Recipe, it will quickly become a favorite go-to dessert that feels like sunshine on a plate. It’s simple to make yet impressively elegant—a perfect way to share a tropical escape with your loved ones. Give it a try and watch how this tart brightens up your day and your dessert table!

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