Recipe »Vegan Mango-Coconut-Tarte with Date-Pecan-Crust«

Food blogger Markus from Ulm, better known as Backbube, created three delicious desserts for the dessert feature of sisterMAG 48, that you can easily do yourself. Find here the free recipe download for the Vegan Mango-Coconut-Tarte with Date-Pecan-Crust.

Download (PDF, 1,018 KB)

Recipes & Photos: Backbube

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Vegan Mango-Coconut-Tarte with Date-Pecan-Crust

Ingredients:

For the crust

100 g shredded coconut
125 g pecans
150 g dates (without stone)
1 TBSP agave syrup

For the filling

1-2 mangos (500 g mango)
1 TSP lemon juice
1 ½ TSP Agartine (a vegan substitute for gelatine)
300 g coconut milk

For decorating

Dates
Coconut flakes
Mango-jam
Puffed quinoa
White sugar pearls

Preparation:

Add all of the ingredients for the crust to your mixer and pulse until you have a soft dough. Press the mixture onto the bottom and up the sides of a 23cm tin. Refrigerate for 30 minutes.
Peel the mango and put 500g mango and 1 TSP lemon juice into a mixer and puree until you have a smooth, creamy filling without lumps.
Put the mango puree into a small saucepan and stir in the Agartine. Bring to a boil and let it bubble for 2 minutes while stirring to activate the Agartine.
Slowly add the coconut milk to the mango mixture and stir well. Take off the heat and let cool for 2-3 minutes. Get your crust out of the fridge and pour in the filling, evening it out with the back of a spoon. Refrigerate again for at least 4 hours or overnight.
Before serving, garnish with dates, coconut flakes, mango-jam, puffed quinoa and white sugar pearls.