No-bake mango custard tartlets (vegan, gluten-free, sugar-free)

Any mango lovers here?

Delicious no-bake almond crust filled with smooth and refreshing mango custard. A perfect summer dessert that you are going to love.

This mango custard is so simple, easy to make with just 7 simple ingredients. The crust is made with rolled oats, almonds, dates and coconut oil, i added a little bit of cocoa powder for the colour. And the creamy custard is made with sweet mangoes, agar-agar and tapioca starch. No sugar added!

These mango custard tartlets are a tropical dream! They are so good! I hope you will give this a try 🙂

Don’t forget to tag me on instagram @nm_meiyee if you’re trying this, I would love to see your recreation. Have a wonderful weekend!

No-bake mango custard tartlets (vegan, gluten-free, sugar-free)

These sugar-free mango custard tartlets are a tropical dream! Delicious no-bake almond crust fill with smooth and refreshing mango custard. A perfect summer dessert that you are going to love.

Servings 6 tartlets

Ingredients

Crust

1 1/2 cups gluten free rolled oats
1/2 cup almonds
12 dates, pitted
2 tbsp coconut oil
1/2 tbsp cocoa powder *optional

Filling

1 1/2 cups ripe mango
1 tsp agar-agar powder
1 tbsp tapioca starch or cornstarch

Instructions

Grease tart tins with coconut oil.
In a food processor combine oats, almonds until coarsely ground. Add dates, coconut oil, pulse until mixture looks like wet sand.
Firmly press the mixture into the bottom and sides of the prepared tart tin. Place in the freezer to set while you work with your filling.
Place the mango into a blender and puree until smooth.
Pour the mango puree into a saucepan and place on the stove on low heat. When the puree becomes warm, add the agar-agar, tapioca starch. Stirring constantly, cook until agar and tapioca starch completely dissolve. Allow to boil for approximately 30 to 60 seconds.
Pour mango mixture into tarts and refrigerate at least 2 hrs to set. Garnish with sliced mango and enjoy.