If you’re looking for a vibrant, tropical dessert that feels like sunshine on a plate, this Vegan Mango Passion Fruit Tart Recipe is an absolute showstopper. With a crisp, buttery cookie crust as the base and a luscious mango and passion fruit filling that’s silky smooth and bursting with natural sweetness, it’s a treat that delights every sense. The bright yellow-orange hues make it as beautiful as it is tasty, perfect for celebrating any occasion or simply indulging a craving for fresh, fruity flavors. Plus, being completely vegan means you can enjoy this sensational dessert guilt-free, knowing it’s made with wholesome plant-based ingredients that come together to create something unforgettable.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this tart. Each ingredient is simple but plays an essential role, from the texture of the crust to the vibrant flavor and creaminess of the filling. Here’s what you’ll need to bring this dessert to life:
- 250 g vegan gingernut cookies: Perfect for a crunchy, spiced base that complements the tropical fruit flavors.
- 100 g vegan butter: This binds the crust ingredients together while adding richness and a golden color.
- ¼ teaspoon sea salt: A pinch of salt enhances the sweetness and balances the flavors beautifully.
- 118 ml non-dairy milk: Use oat, almond, or soy milk to keep the filling luscious and creamy without dairy.
- 60 g cornstarch: The thickener that gives the filling its perfect custard-like consistency.
- 2 teaspoons agar-agar powder: A plant-based setting agent that helps the tart hold its shape beautifully.
- 50 g brown sugar: Adds just the right touch of caramel-like sweetness to the filling.
- 330 g sweetened mango pulp: This provides the star fruity flavor—use fresh mango puree or canned pulp for convenience.
- 80 ml passion fruit juice: Adds a tangy brightness that perfectly contrasts the mango’s sweetness.
- 1 medium mango, cut into chunks: For fresh texture and extra mango goodness on the top.
- 2 passion fruits (optional): Seeds and pulp are beautiful garnish elements that boost tropical flair.
- ½ batch vegan whipped cream (optional): For a light, airy finish that makes every bite even more indulgent.
How to Make Vegan Mango Passion Fruit Tart Recipe
Step 1: Prepare the Crust
First things first, line your tart pan with parchment paper to make removing the tart a breeze. Toss the vegan gingernut cookies and sea salt into a food processor, blitzing until they’re crumbs just fine enough to hold together. Next, add the vegan butter and pulse again until the mixture sticks well when pressed between your fingers. Press this crumbly goodness firmly into the base and sides of your tart pan—think compact and even. Pop it in the freezer for about 10 minutes so it sets up while you get the filling underway.
Step 2: Make the Mango Passion Fruit Filling
In a saucepan, whisk together your chosen non-dairy milk, cornstarch, and agar-agar powder until smooth and lump-free. Stir in the brown sugar until fully combined to give your filling a subtle caramel undertone. Pour in the sweetened mango pulp and tangy passion fruit juice, bringing everything gently to a simmer over medium-high heat. This is where the magic happens—stir frequently to prevent sticking and cook for about 5 minutes until thickened. For the smoothest texture possible, strain the mango curd through a fine sieve, removing any pesky lumps.
Step 3: Assemble and Chill
Pour the luscious mango passion fruit curd onto your chilled cookie crust and carefully smooth the top with the back of a spoon. This is the moment when the tart starts to look like the tropical dream it is. Cover and refrigerate for 2 to 3 hours—or until completely set—so the filling firms up and the flavors meld beautifully.
How to Serve Vegan Mango Passion Fruit Tart Recipe
Garnishes
Nothing elevates this tart more than thoughtful garnishes. Dollop some vegan whipped cream on top for a cloud-like touch, scatter fresh mango chunks for bursts of juicy sweetness, and spoon passion fruit seeds across the surface to add that delightful sweet-tart crunch. These details make every slice feel special and inviting.
Side Dishes
This tart shines brightly on its own but pairing it with simple, light sides like a refreshing mint tea or a crisp green salad can balance the richness and round out your dessert experience. For a party, serve alongside fresh fruit skewers to keep the tropical vibe going strong.
Creative Ways to Present
Try serving your Vegan Mango Passion Fruit Tart Recipe in individual tartlets by using smaller pans for a personal touch. Another clever idea is to layer the curd and crust in clear glass jars for a pretty parfait-style presentation that showcases the vibrant yellow filling. These eye-catching presentations will wow friends and family alike.
Make Ahead and Storage
Storing Leftovers
Leftover tart, if there is any, keeps beautifully in an airtight container in the fridge for up to 5 days. This means you can prep ahead or enjoy second helpings without any fuss.
Freezing
To freeze, wrap the whole tart tightly in plastic wrap or pop it into an airtight container. When you’re ready to indulge again, simply thaw overnight in the fridge. The texture and flavor hold up wonderfully, making this a great make-ahead dessert.
Reheating
This tart is best enjoyed chilled, so no need to reheat. If you prefer it slightly warmer, take it out of the fridge 20 minutes before serving to let the filling soften slightly for a melt-in-your-mouth experience.
FAQs
Can I use fresh mango instead of mango pulp?
Absolutely! Fresh mango chunks pureed until smooth make a fantastic substitute for canned mango pulp and result in a more natural flavor. Just make sure they’re ripe and sweet for the best outcome.
Is agar-agar powder necessary?
Yes, agar-agar is essential here as it acts as a vegan-friendly gelling agent that helps the filling set firmly without gelatin. Without it, the filling might remain too soft or runny.
Can I make this tart nut-free?
Definitely! The recipe does not call for nuts, and using oat or soy milk keeps it nut-free. Just be sure your cookies and vegan butter are free from nuts if you have allergies.
How long does the tart take to set?
The filling needs at least 2 to 3 hours in the fridge to fully set and become sliceable. Patience here pays off with perfect texture and flavor melding.
Can I prepare the tart a day ahead?
Yes, making the tart a day in advance is ideal. It gives the flavors time to develop and allows the filling to set perfectly, making your serving day stress-free and seamless.
Final Thoughts
There’s something so joyful about creating a dessert that’s as beautiful as it is delicious—and this Vegan Mango Passion Fruit Tart Recipe does exactly that. It’s fresh, vibrant, and surprisingly simple to make, making it perfect for everything from a casual weekend treat to impressing guests at your next gathering. Once you try this tropical delight, I bet it will become one of your new favorite go-to recipes to brighten any day with sunshine and flavor. Give it a try and savor every sweet, tangy bite!
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Vegan Mango Passion Fruit Tart Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan, Tropical
- Diet: Vegan
Description
This delightful Mango Tart features a crisp vegan cookie crust filled with a luscious mango and passion fruit curd. Made entirely with plant-based ingredients, this refreshing dessert balances sweet and tangy flavors, perfect for any occasion. Finished with fresh mango chunks, optional passion fruit seeds, and vegan whipped cream, it’s a vibrant, tropical treat that’s sure to impress.
Ingredients
Crust
- 250 g vegan gingernut cookies (or other vegan cookies/digestives/graham crackers)
- 100 g vegan butter
- ¼ teaspoon sea salt
Filling
- 118 ml non-dairy milk (oat milk, almond milk, or soy milk)
- 60 g cornstarch
- 2 teaspoons agar-agar powder
- 50 g brown sugar
- 330 g sweetened mango pulp (or fresh mango chunks, pureed)
- 80 ml passion fruit juice (or orange juice)
Topping
- 1 medium mango (cut into small chunks)
- 2 passion fruit (optional)
- ½ batch vegan whipped cream (optional)
Instructions
- Prepare the crust: Line the bottom and sides of a 14″ rectangular cake tin (with removable base) with parchment paper, or use a 9 or 9.5″ round tart tin. In a food processor, add the cookies and sea salt. Blitz for about 30 seconds until finely ground. Add the vegan butter and blend again until the mixture sticks when pressed between your fingers. Press the mixture firmly into the base and sides of the tin, smoothing with the back of a spoon. Place in the freezer for 10 minutes to set.
- Make the filling: In a saucepan, combine the non-dairy milk, cornstarch, and agar-agar powder. Whisk vigorously to remove lumps. Add brown sugar and whisk until fully incorporated. Stir in the mango pulp and passion fruit juice, then bring the mixture to a simmer over medium-high heat. Cook for 5 minutes, stirring frequently to prevent burning.
- Sieve the curd: Pass the cooked mango curd through a fine-mesh sieve to ensure a smooth texture without lumps.
- Assemble the tart: Pour the smooth mango curd over the chilled cookie crust. Use the back of a spoon to smooth the top evenly. Refrigerate the tart for 2 to 3 hours, or until fully set.
- Add toppings and serve: Just before serving, adorn the tart with vegan whipped cream, diced mango chunks, and as desired, fresh passion fruit seeds for extra flavor and decoration.
- Storage: Store the tart in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze well wrapped or in a sealed container and defrost overnight in the fridge before serving.
Notes
- Brown sugar adds a slight molasses flavor; you can substitute with coconut sugar or organic cane sugar if preferred.
- Agar-agar powder is used as a vegan gelling agent instead of gelatin; ensure it is well dissolved for proper set.
- You can substitute passion fruit juice with orange juice to vary the tartness.
- For a smoother crust, pulse the cookies finer but avoid making it too powdery.
- The tart is best served chilled and within 5 days for freshness.
- Adjust sweetness according to your mango pulp’s sweetness level.
