Picture this: the weather is good, the sun is shining and you’re tucking into a light, tropical mango, lime and coconut tart. It’s that time of year where chocolate is melting everywhere and it’s far too hot for stodgy cake. What better option to satisfy that sweet tooth of yours with a slice of raw, summery tart. Go ahead and pretend you’re on a beach in Thailand while eating it; it does make the experience 10x better.
Luckily, mangos and coconuts are pretty easy to get all around the world. Thanks to hotter climates we can enjoy this sweet luxury at home.
As we all know by now, raw is better for you. Raw cake especially, since it is filled with wholefoods and unrefined sugars, which can’t be said for the traditional sponge cakes. Raw cake is dense in nutrients and often quite heavy and filling. This tart however is managed to remain light with its sweet mango filling and fluffy coconut whipped cream topping. If you haven’t made raw cake before, don’t be put off by the untraditional methods, it’s actually very easy!
This is a perfect cake to pull out the bag on a sunny day with guests or the family. I guarantee there will be a lot of smiling faces with a little coconut cream smeared round the lips. Got picky guests? no worries. Since this recipe doesn’t contain any nuts, which is unusual for raw cakes, it is fit for all. Allergy-free cakes for all to enjoy!
Let me know how your tart goes in the comments!
- 2 cups desiccated coconut
- 2 cups GF oats
- 3 tbsp. agave syrup
- 1 cup soaked pitted dates*
- 1 mango
- zest and juice of lime
- ¼ cup coconut oil
- ¼ cup agave plus 1 Tbsp
- 2 Cans of Full-fat coconut milk (chilled overnight)
- (extra two limes for decoration)
- Place all the crust ingredients into a food processor and blend until it comes together into a sticky dough/mixture.
- Press into a 9" tart tin and refrigerate
- Place the mango flesh, lime juice, zest, coconut oil, agave and 4 Tbsp of coconut cream from the top of one coconut milk can into a food processor. Blend until smooth.
- Pour into the tart shell and refrigerate again.
- Scoop out the coconut cream fro the top of both tins of coconut milk (making sure you don't use any of the water) and place in a stand mixer/whisk or a bowl if using a hand held whisk.
- Whisk for a minute or two until fluffy and forms peaks.
- Spread the coconut cream on top of the tart evenly. Top with lime zest and lime slices and extra coconut cream if desired.
- Chill in the fridge for at least 1 hour
The dates are used to bind the crust, so add accordingly to the texture of your crust.