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.
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.