The Foodie Teen: Mango Lime Tart Recipe

The Foodie Teen: Mango Lime Tart Recipe

  1. List Of Ingredients
  2. For the crust:
  3. 100g (1 cup) ground almonds
  4. 40g (1/4 cup) arrowroot
  5. 2 tablespoons coconut flour
  6. 60ml (1/4 cup) maple syrup
  7. 1 teaspoon vanilla extract
  8. For the filling:
  9. 1 x 400ml tin of full-fat coconut milk, left in the fridge for at least 24 hours
  10. The zest and juice of 1 lime
  11. 2 tablespoons maple syrup
  12. 2 mangoes, peeled
  13. To decorate:
  14. 2 mangoes
  15. 1 zest of lime
  1. serves ten


Preheat the oven to 180°C/350°F/gas 4.

Make the crust by whizzing together all the ingredients in a food processor until completely combined, then press the crust into a loose-bottomed tin lined with parchment paper and bake for 15 minutes, until golden brown. Take out of the oven and leave for at least 30 minutes, until completely cool.

Meanwhile, open the tin of coconut milk and pour the watery layer at the top into a bowl to use for smoothies layer on. Use a spoon to transfer the thick, creamy layer at the bottom to the food processor, then add the lime zest, lime juice and maple syrup. Take your peeled mangoes and hold them upright on a chopping board, then slice down one side of each mango with a sharp knife, cutting as closely as possible to the big stone in the middle – from each mango, you should end up with two big pieces of mango flesh sliced from each side of the flat stoned in the middle. Transfer the flesh to the food processor as well, then wiz everything together for 2 to 3 minutes, until completely smooth and thick. Pour this mixture into the crust and put into the fridge for an hour to set.

Prepare the mangoes for the decoration in the same way as described above, then slice the mango ‘sides’ thinly to form slices. Start with the longer slices of mango and use them to line the edge of the tart, then work your way to the middle of the tart in the same way. Once you’re at the middle, roll up a mango slice and pop it right in the centre to finish your design. Scatter the lime zest on top, then serve immediately or keep in the fridge for a few hours before serving.

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