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This creamy mango mousse tart is one of my most loved dishes at the moment. Made out of 100% whole food plant-based ingredients making you glow from the inside out.




  • 150g raw cashews
  • 100g rolled oats
  • 25g shredded coconut
  • 65g pitted dates
  • A pinch of salt



  • 750g mango
  • 250g coconut oil
  • 30g cacao butter
  • 1 tsp soy lecithin
  • Pinch of salt



  • 1 mango



Mix the dry ingredients for the crust in a food processor until becoming coarse grounded flour. Add dates and run until everything sticks together. You can add a teaspoon or so of water if it needs help to bind.

Pour the crust into a springform (approximately 23 cm/diameter) and press to an even layer.

Mix the mango flesh in a high-speed blender and put it aside. Slowly melt the coconut oil and cacao butter in a pot on low heat. Remove from the heat and add the soy lecithin and stir. (don’t worry if there are some pieces of the lecithin that doesn’t melt).

Turn on the high-speed blender with the mango and slowly pour in the melted coconut oil mix. Run for 15 seconds.

Pour the mango mousse over the crust and put it in the freezer to stabilize for 5 hours (it can also be stored in the freezer for a week)

Allow the tart to defrost before serving. Either in the fridge or at room temperature

If you wish you can decorate the tart with thin slices of mango. This adds a beautiful contrast of texture.