Raw Tropical Tart

Sharon's Healthy Recipes

A light, no bake dessert that takes advantage of tropical, summer fruits.


2 fresh mangoes
1 ripe avocado
2 kiwifruit
1 cup dried mango, cut up
1/4 cup agave nectar
1 1/2 cup unsweetened coconut
1 1/2 cup raw walnuts
2 tbs pure maple syrup
2 tbs melted butter
2 kiwifruit, sliced
fresh blackberries
fresh red raspberries

No of Servings: 8     Preparation Time: 60 minutes


To prepare filling, cut up dried mango into pieces with kitchen scissors. Place pieces in a bowl and cover them with water. Allow to soak for 10 minutes. Then drain. Peel and cut fresh mango, avocado and kiwifruit into pieces. Place fresh fruit and drained dried mango in food processor bowl with the S blade in place. Puree until smooth, scraping down sides. Add agave nectar and process until mixture is blended and smooth. Place in bowl and refrigerate. To make crust, Place coconut and walnuts into food processor bowl using the S blade. Pulse mixture a few seconds until nuts are chopped. Add maple syrup and melted butter and process only until mixture begins to stick together. Butter a 9 inch pie pan or tart pan. Place crust mixture into pan. With buttered fingers pat crust in the bottom and sides of pan. Press down firmly. Place in freezer for about 15 minutes. Remove crust from freezer and filling from refrigerator. Gently pour fruit mixture into crust. Smooth the top with spatula. Peel and cut kiwifruit in half lengthwise and then into half moons slices. Place kiwi slices around edge of crust. Then place blackberries inside kiwi in a ring around tart. Place red raspberries in the center. Refrigerate for several hours before serving.


This tart doesn’t set up like a traditional custard so it may need to be served in small dessert dishes instead of plates.

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