Name: Mango Lime Tart
Prep time: 20 min
Cook time: 60 min
Ingredients: 4 ounces raw, unsalted cashews (about 1 cup); 1 cup gluten-free rolled oats; 12 ounces pitted dates (about 2 cups); 4 Tbsp lime juice and 1 Tbsp zest; 2 pounds frozen mango, thawed (about 3 ¼ cups); 2 ounces unsweetened dried mango, soaked in water until softened, and drained; 8 ounces raw, unsalted cashews (about 2 cups); 4 Tbsp fresh lime juice and 1 Tbsp zest; 2 pounds fresh raspberries (about 8 cups); 2–4 Tbsp unsweetened, shredded coconut (optional)

Recipes » Desserts » Mango Lime Tart

By Chef AJ

(1)

Packed with vibrant mangoes, creamy cashews, and a refreshing lime kick, this gluten-free dessert is a showstopper in both taste and presentation. Topped with a crown of raspberries and an optional sprinkle of coconut, it's perfect for any occasion.

Prep: 20 mins Cook: 1 hr Yield: Serves 8

Gluten Free Low Sugar Soy Free

Chef’s Note: This dessert recipe came out of an Iron Chef competition in which I was given 3 ingredients—cashews, mangos, and oats—and had 20 minutes to try to create a masterpiece. Once again, I won! I think it helped that one of the judges was Dr. Alan Goldhamer, who happens to love both cashews and mangoes. Those who know Dr. Goldhamer may not believe this, but he almost cracked a smile when he ate it!

Reprinted from Chef AJ’s Sweet Indulgence: Guilt-Free Treats Sweetened Naturally with Fruit (BPC, 2024)

Ingredients

Crust

4 ounces raw, unsalted cashews (about 1 cup)
1 cup gluten-free rolled oats
12 ounces pitted dates (about 2 cups)
4 Tbsp lime juice and 1 Tbsp zest

Filling

2 pounds frozen mango, thawed (about 3 ¼ cups)
2 ounces unsweetened dried mango, soaked in water until softened, and drained
8 ounces raw, unsalted cashews (about 2 cups)
4 Tbsp fresh lime juice and 1 Tbsp zest

Toppings

2 pounds fresh raspberries (about 8 cups)
2–4 Tbsp unsweetened, shredded coconut (optional)

Whole Food, Plant-Based Living: Getting Started

Instructions

Crust

1. In a food processor fitted with the “S” blade, process the cashews and oats into a flour-like consistency.
2. Add the dates and process until a ball forms. Then, add the lime juice and lime zest. If it is too wet to press into a tart pan, add a few more oats until the proper consistency is reached.
3. Press into a 9-inch fluted tart pan with a removable bottom.

Filling and Toppings:

1. In a high-speed blender, blend all ingredients for the filling until very smooth.
2. Pour over the crust.
3. Place the raspberries on top to cover completely.
4. Sprinkle with unsweetened coconut, if using.
5. Place in the refrigerator to chill, until the filling starts to thicken.