Name: Vegan Mango Passionfruit Tart (No-Bake) Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 2 h 15 min
Cuisine: Vegan
Ingredients: 1 cup roasted buckwheat; 1 cup oat flakes; ½ teaspoon Himalayan pink salt; 3 tablespoons coconut oil (solid); 3 tablespoons maple syrup; 2 tablespoons cashew butter; 2 cups mango chunks; 2 passion fruits; 1 cup chilled canned coconut milk (use only the thick part from the top of the can); ½ cup maple syrup; 2 mandarins, juiced; 1 teaspoon vanilla extract; 1 teaspoon agar agar powder; Passionfruit (for garnish)

Jump to Recipe· 4.1 from 47 reviews

If you have been dreaming of a dessert that bursts with tropical sunshine, creamy texture, and a refreshing zing, you are in for an absolute treat with this Vegan Mango Passionfruit Tart (No-Bake) Recipe. This vibrant, luscious tart combines the sweet, fragrant mango with the tangy passionfruit in a silky, no-bake filling nestled on a crunchy, wholesome buckwheat and oat base. It’s not only a feast for your taste buds but also an eye-catching showstopper perfect for any occasion where you want to impress without the stress of turning on the oven.

Ingredients You’ll Need

A rectangular tart with a thick, crumbly light brown crust holds a bright yellow filling with a smooth, creamy texture. On top, scattered orange passion fruit seeds add small pops of color. The tart is sliced into five triangular pieces arranged in a neat line, with the first slice slightly tilted forward. There are a few purple edible flowers placed delicately on the tart and around it on the white marbled surface. Some crumbs and extra passion fruit seeds are scattered lightly on the surface around the tart. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Vegan Mango Passionfruit Tart (No-Bake) Recipe lies in its simplicity and the way each ingredient plays a vital role. Every item is carefully chosen to enhance the taste, texture, and color, creating a harmonious blend of flavors and a delightful mouthfeel that feels indulgent yet fresh.

1 cup roasted buckwheat: Provides a nutty, crunchy foundation for the tart base and adds a wholesome texture.
1 cup oat flakes: Adds chewiness and helps bind the crust together naturally.
½ teaspoon Himalayan pink salt: Enhances the sweetness and balances the flavors beautifully.
3 tablespoons coconut oil (solid): Binds the base ingredients and adds a subtle tropical aroma.
3 tablespoons maple syrup: Offers natural sweetness and moistens the crust perfectly.
2 tablespoons cashew butter: Gives the crust a creamy, rich depth and helps hold it all in place.
2 cups mango chunks: Delivers juicy sweetness and a smooth tropical flavor for the luscious filling.
2 passion fruits: Adds a vibrant tartness and lovely flecks of texture inside the filling.
1 cup chilled canned coconut milk (thick part only): Creates a luxuriously creamy, dairy-free filling base.
½ cup maple syrup: Sweetens the filling naturally without overpowering the tropical fruits.
2 mandarins, juiced: Infuses fresh citrus brightness and works with agar agar to set the filling.
1 teaspoon vanilla extract: Adds warmth and depth to the mango and passionfruit combination.
1 teaspoon agar agar powder: A plant-based setting agent essential for the no-bake tart to hold its shape.
Passionfruit (for garnish): A finishing touch for extra color and a burst of fresh flavor.

How to Make Vegan Mango Passionfruit Tart (No-Bake) Recipe

Step 1: Prepare the Tart Base

Start by pulsing the roasted buckwheat, oat flakes, and Himalayan pink salt in your food processor until finely ground. This will create the perfect crumbly texture base for your tart, packing a nutty and wholesome punch. Then add the coconut oil, maple syrup, and cashew butter, blending further until the mixture forms a pliable dough that will press together nicely.

Step 2: Shape and Chill the Base

Line your tart tin with parchment paper to make sure nothing sticks, then press the dough firmly into the base and up the sides, smoothing it out with the bottom of a flat glass for an even finish. Placing the tart base in the freezer will help it firm up quickly and keep the dough from becoming soggy when you add the filling later.

Step 3: Prepare the Fruit Filling

Separate passionfruit seeds from their juice and flesh by pushing through a sieve, discarding the seeds for a super smooth filling. Combine the passionfruit juice, mango chunks, thick coconut milk, vanilla extract, and maple syrup in a blender. Blend on high speed until you reach a velvety smooth consistency that promises pure tropical bliss in each bite.

Step 4: Set the Filling with Agar Agar

In a small glass, mix agar agar powder with fresh tangerine or mandarin juice and stir well—this bright citrus juice is crucial for activating the agar agar’s gelling properties. Bring the passionfruit mango mixture to a boil in a saucepan, then whisk in the agar agar mixture. Stir continuously for about a minute until the filling thickens slightly, then remove from heat to avoid curdling.

Step 5: Assemble and Chill the Tart

Pour the warm filling evenly over your chilled tart base, tapping the tin gently on your counter to release any trapped air bubbles for a perfectly smooth surface. Allow it to cool a little before transferring the tart to the refrigerator. Let it chill and set for at least one hour so that every slice is firm and luscious.

Step 6: Garnish and Serve

Once your tart has set beautifully, it’s time to add those eye-catching finishing touches with fresh passionfruit seeds spread on top. They provide a little extra zing and a gorgeous jewel-like appearance that will delight your guests and make every slice picture-perfect.

How to Serve Vegan Mango Passionfruit Tart (No-Bake) Recipe

A rectangular tart is sliced into five even pieces, each with a light brown crumbly crust on the edges and a smooth, bright yellow filling topped with scattered passion fruit seeds and a few small white spherical sprinkles. The tart is set on a white marbled surface surrounded by pieces of purple flowers, a half-cut passion fruit with visible pulp, a carved mango with a grid pattern showing vibrant yellow cubes, and a bunch of yellow mango slices. The scene is colorful with a mix of yellow, purple, and brown hues, creating a fresh and natural look. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Vegan Mango Passionfruit Tart (No-Bake) Recipe presentation, sprinkle fresh passionfruit seeds liberally across the surface. For extra flair, add a few edible flowers or a mint sprig. These simple garnishes highlight the vibrant colors and fresh tropical flavors that make this tart so special.

Side Dishes

This tart pairs wonderfully with lightly sweetened coconut whipped cream or a scoop of dairy-free vanilla ice cream for a cool contrast. If serving as part of a larger meal, fresh fruit salad or a crisp green salad with zesty vinaigrette will keep the tropical vibe going and balance the richness nicely.

Creative Ways to Present

For an impressive dessert table, consider serving individual portions in elegant glasses layered with crushed tart base and filling, topped with passionfruit seeds. Alternatively, serve on rustic wooden boards garnished with tropical leaves or alongside a refreshing hibiscus iced tea to enhance the vibrant tropical experience.

Make Ahead and Storage

Storing Leftovers

Store any leftover Vegan Mango Passionfruit Tart (No-Bake) Recipe in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days, making it a great option for prepping ahead or savoring a second helping the next day.

Freezing

This tart freezes well if you want to enjoy it later. Wrap tightly in plastic wrap and place in the freezer for up to one month. When ready to eat, thaw overnight in the fridge to maintain its creamy texture and fresh fruit taste.

Reheating

Because this is a no-bake tart designed to be enjoyed chilled, reheating is not necessary or recommended. Simply remove from the fridge 10 minutes before serving to let it soften slightly for the best flavor and texture.

FAQs

Can I use fresh mango instead of frozen?

Absolutely! Fresh mango chunks are perfect here, especially when perfectly ripe and juicy. They will provide natural sweetness and a vibrant flavor that is essential for this tart.

Is agar agar the same as gelatin?

Agar agar is a plant-based setting agent derived from seaweed, making it ideal for vegan recipes like this tart. It sets firmer than gelatin and works well at room temperature.

Can I substitute coconut milk with another non-dairy milk?

For the best creaminess and texture, use the thick part of canned coconut milk. Other plant milks tend to be too thin and won’t give the tart filling the same smooth, rich consistency.

How long does it take for the tart to set?

The filling needs at least an hour in the fridge to fully set into a firm yet creamy texture. If you want to prepare it in advance, even better—overnight chilling improves the flavor melding and firmness.

Can I make this tart nut-free?

Since cashew butter is used in the base, it contains nuts. However, you could experiment with sunflower seed butter or tahini as a substitute, but the texture may vary slightly.

Final Thoughts

There is something truly magical about this Vegan Mango Passionfruit Tart (No-Bake) Recipe that makes every slice feel like a mini tropical vacation. It’s a simple yet stunning dessert that shows off fresh, vibrant flavors with no fuss or baking required. Whether you’re looking to impress at a dinner party or just treat yourself to something deliciously wholesome, this tart is one recipe to keep in your culinary repertoire. Trust me, once you try it, you’ll want to make it again and again!