Vegan Coconut-Lime Tarts with Mango Slices (Mother's Day Recipe) | Cooking With Jade

Vegan Coconut-Lime Tarts with Mango Slices (Mother’s Day Recipe)

3 MINS READ
Vegan Coconut-Lime Tarts with Mango Slices (Mother’s Day Recipe)

Vegan Coconut-Lime Tarts with Mango Slices

Being a busy New York chef, unfortunately, means I rarely get to make it home for Mother’s Day (it tends to be a busy day in the restaurant industry; everyone wants to take mom out for that special meal). That’s why my mom and I have recently developed a cool Mother’s Day ritual: we prepare a dish together on Zoom! This year, we’ll be making vegan coconut-lime tarts with mango slices, and neither of us could be more excited. And since I’m all about sharing the love, I have included the recipe below. These would make a great treat for mom, though I wouldn’t hold it against you if they never made it out of your kitchen ;).
Prep Time 20 minutes
Cook Time 12 minutes
Servings 8

Equipment

  • Mixing bowls
  • Tart pans or muffin tin
  • Saucepan
  • Whisk
  • Food processor or blender

Ingredients
  

For the Crust:

  • 1 1/2 cups shredded coconut
  • 1 1/2 cups almond flour
  • 1/4 cup maple syrup
  • 3 tablespoons coconut oil melted

For the Filling:

  • 1 can 13.5 oz full-fat coconut milk
  • Zest and juice of 2 limes
  • 1/4 cup maple syrup
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract

For Topping:

  • 2 ripe mangos sliced
  • Lime zest for garnish

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • In a food processor, combine shredded coconut, almond flour, maple syrup, and melted coconut oil. Pulse until well combined.
  • Press the mixture into tart pans or muffin tins, making sure to evenly distribute the crust.
  • Bake for 10-12 minutes, or until lightly golden. Remove from oven and let cool.
  • In a saucepan, combine coconut milk, lime zest, lime juice, maple syrup, cornstarch, and vanilla extract.
  • Whisk continuously over medium heat until the mixture thickens, about 5-7 minutes.
  • Remove from heat and let it cool slightly.
  • Pour the coconut-lime filling into the cooled tart crusts.
  • Place the tarts in the refrigerator to set for at least 2 hours or until firm.
  • Once the tarts are set, remove them from the refrigerator.
  • Top each tart with slices of ripe mango and a sprinkle of lime zest.
  • Serve chilled and enjoy!

Notes

NUTRITIONAL FACTS
Calories: 320 | Total Fat: 23g | Total Carbohydrates: 29g | Dietary Fiber: 4g | Protein: 4g

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.


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