Vegan Mango Passion Fruit Tart (no-bake)

This no-bake vegan mango passion fruit tart is so easy to make. A creamy, zesty and creamy mango filling with passion fruit. The perfect dessert for summer!
Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 15 minutes
4.86 from 7 votes

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flatlay of rectangular mango tart with purple flowers.
It’s been longer that I would have hoped since I’ve last shared a recipe with you all here. It’s been a busy few months hunting for a new place to live but the good news is that we’ve finally moved into our new apartment. I’m still unpacking and helping everything to find it’s place, but one sure thing is that I’ll be spending a lot more time developing new recipes!
Thank you so much to everyone for hanging in with me, and if you’re new here I really hope that you get some value from the recipes that I share.
This exotic tart is a recipe that I actually created a few months back, but funnily enough the recipe got lost in the abyss of moving house. Hopefully some of you will still catch it in time to enjoy it for the milder (ahem “summer”) months.
Mango and passionfruit tart. Easy no-bake vegan recipe


  • Plant-based and Vegan-friendly
  • Exotic and fruity
  • Fresh and light
  • Packed with flavour
  • Serve’s a large group of people
  • Easy to make
  • No-bake
  • Egg-free
  • Dairy-free
  • Gluten free (check labels of ingredients if you have a severe allergy/intolerance)
Mango and passionfruit tart. Easy no-bake vegan recipe

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flatlay of rectangular mango tart with purple flowers.

Vegan Mango Passionfruit Tart (No-Bake)

4.86 from 7 votes
A creamy, zesty and creamy mango tart with passion fruit. This tart is vegan-friendly and no-bake.
Prep Time 45 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs 15 mins
Servings 15


  • 14" cake tin with removable base



  • 1 cup roasted buckwheat
  • 1 cup oat flakes
  • ½ tsp Himalayan pink salt
  • 3 tbsp coconut oil solid
  • 3 tbsp maple syrup
  • 2 tbsp 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 tsp vanilla extract
  • 1 tsp agar agar powder
  • passionfruit for garnish


  • To make the base add the buckwheat, oat flakes and salt to your food processor and blitz until finely ground.
  • Add the remaining ingredients and continue to blitz until the mixture forms a dough.
  • Line the base of your tart tin with parchment paper.
  • Press the dough into the base and sides of the tin, flattening and smoothing it out using the bottom of a flat glass.
  • Place the dough into the freezer whilst you prepare the filling.
  • For the filling, separate the seeds from the juice/flesh of the passionfruit by passing them through a sieve. Discard the seeds.
  • Add the passionfruit flesh/juice, mango, coconut milk, vanilla and maple syrup to your blender and blend on high speed until smooth and creamy.
  • In a separate glass, mix the agar agar with the tangerine or mandarin juice and stir well, set aside.
  • Add the passionfruit/mango mixture to a saucepan and bring to the boil.
  • Once boiling, whisk in the agar agar mixture and keep stirring for a minute or until the mixture begins to thicken.
  • Remove from the heat and pour on top of the cake base.
  • Tap the cake tin on your work counter to knock out any air bubbles.
  • Allow to cool slightly before placing in the fridge to set for 1 hour minimum
  • Garnish the tart with more passionfruit and serve.


Calories: 199kcal | Carbohydrates: 31g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 85mg | Potassium: 243mg | Fiber: 4g | Sugar: 14g | Vitamin A: 462IU | Vitamin C: 15mg | Calcium: 32mg | Iron: 1mg
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Recipe Rating

14 thoughts on "Vegan Mango Passion Fruit Tart (no-bake)"

  1. 5 stars
    I made this wonderful tart today, my wife and children loved it. The only problem was, it did not stay around long lol. I did not have buckwheat so used multi coloured toasted quinoa) It looked Amazing when cut and dished up.

    1. Hi Lee,

      Thank you so much for the amazing feedback! I’m so happy to hear that your family loved it 🙂 The multi coloured quinoa is such a great idea, thanks for sharing! I’ll have to test that out sometime 🙂

  2. I made this today. I made 50% more crust to fill a round 9” tart pan (did not have buckwheat so used all rolled pasta and it came out great) It looked beautiful but when I cut into it it oozed out. A little research noted 1 teaspoon of agar powder is equal to 1 T agar flakes. I had flakes so I’d recommend anyone else with flakes ups the amount. I’m excited to try it with what I’ve learned. It’s delicious!

    1. Hi Lisa,

      Thank you so much for your feedback. Wow rolled pasta, that’s such an interesting idea! About the agar-agar, thank you for pointing this out, I’ll go ahead an update the recipe to specify powder!

  3. Hi! I have made this recipe 2 already, and love the flavor! However, the 2nd time it melted… Not sure what i did wrong…

    1. Hi Estefany

      I’m so happy you liked the recipe enough to try it a few times! I can’t really say what went wrong, do you mean it didn’t set the second time you made it? Did you do something differently? Or store it differently?

  4. Hey!!! Thank you for sharing this with us…It looks amazing. Just a quick question. Would there be any substitutes I can use instead of the buckwheat?

    1. Thank you so much Rebecca. Yes, you could substitute the buckwheat for oats or any nuts. Just keep an eye on the consistency though, as you may need to add more or less wet ingredients depending