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.
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
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Grease tart tins with coconut oil.
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In a food processor combine oats, almonds until coarsely ground. Add dates, coconut oil, pulse until mixture looks like wet sand.
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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.
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Place the mango into a blender and puree until smooth.
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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.
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Pour mango mixture into tarts and refrigerate at least 2 hrs to set. Garnish with sliced mango and enjoy.
How long will this keep in the fridge?? Or can I keep it in the freezer so that it’ll last longer? Thanks!