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

Cook Time 12

Servings

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