Mango and Passionfruit Tartlets ( Vegan, Gluten-Free)
VEGAN II DAIRY FREE II GLUTEN FREE II SOY FREE II SESAME FREE II EGG FREE II SHELLFISH FREE II FISH FREE II NIGHTSHADE FREE
These tartlets are a delicious and healthy dessert option with a nutty, crunchy base and a light, refreshing mango and passionfruit flavour. Perfect for a light dessert in the summertime.
Notes on ingredients
Oats
If this recipe needs to be gluten-free, buy gluten-free oats. However, a side-note is that oats ARE gluten-free. It’s just that companies can’t state gluten-free because of the manufacturing process.
Sweetener
I love to use raw local honey for this recipe, but other sweeteners you can use that are vegan could be;
Coconut blossom nectar
Maple syrup
Brown rice syrup
Thickener
I used agar agar, also known simply as agar, is a natural gelling agent derived from red seaweed. Agar agar is commonly used as a vegan substitute for gelatin, making it suitable for those following a plant-based or vegan diet. It is tasteless, odourless, and transparent, allowing it to be easily incorporated into various recipes. With its unique ability to create a firm gel texture, agar agar is frequently used in desserts like jellies, custards, and puddings.
Coconut milk
Do not use coconut milk that contains gums or emulsifiers. Only use coconut milk that contains one ingredient, like this brand biona. The gums will stop the sauce from thickening, and it will curdle and split. It took me a few attempts till I realised this. Buy coconut milk online or from this company. Well easy, which I love. ( use my code KAM10 to get £10 off your first order of £50.)
Mangoes
I used frozen mango in this recipe because I find the ones in the supermarket bland and rock-solid, and they take weeks to ripen and still aren't sweet.
If you really prefer using fresh mango, try the Indian or Pakistan variety. They are the sweetest and tastiest. You can buy these at your local Asian or Indian shop.
Ingredients
Tips & storage
Use frozen mango for a cheaper option.
You could also add the juice of a couple of limes to make it more zesty and fruity.
These tarts will keep in the fridge for 3 days.
Step by step
Recipe
Oat base
200g GF oats
75g coconut oil
Filling
325 g frozen mango (or fresh mango see notes above)
6 passionfruit
1 x 400ml tin of coconut milk
2 mandarins/tangerines/ satsumas juiced
1 sachet agar agar
85 g honey/agave/maple
Method
Line your muffin tin with paper cases.
Blitz the oats till fine, then add the melted coconut oil and mix.
Press a tbsp of this mixture into each paper case and then pop it in the freezer
Put the mango, coconut milk, and honey ( or other sweetener of choice) into a Nutri bullet, blend until smooth, and pour into a saucepan.
Cut the passionfruit in half, scoop out the pulp and pass the pulp through a sieve. Place the sieve over the saucepan to do this.
mix the agar agar with the juice of 2 mandarins
Bring the mango and coconut mixture to a boil and then whisk in the agar agar till thickened slightly
leave to cool slightly, and then pour on top of the oat mixture. Leave to set in the fridge for a couple of hours.
Garnish with berries and strawberries and serve.
Allergy support
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Please get in touch with me here for a tailor-made class to suit your needs.
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