Raw Mango Key Lime Tart

We wrap up mango season with big juicy Keitts.  It wasn’t an abundant year for this tree, but we still got some hefty ones, like this one weighing in just shy of 4 pounds (63.23 ounces).

Keitts often stay green.  It may not look ripe on the outside, but here’s what it looked like when I sliced it:

I think mangos are compromised in desserts that are baked.  They lose flavor and turn to mush. So I’m always looking for new ways to use mangos to their fullest potential.  This was inspired by a dessert I had at a vegan restaurant that serves amazing raw desserts.    


There are some tricks involved, but overall it’s pretty easy.   Yes, it’s raw, vegan, and free of refined sugar and gluten.  But it’s very decadent, and a great way to showcase a beautiful mango.

Raw Mango Key Lime Tart


  • 3 1/2 cups thinly sliced fresh mango
  • 2 1/3 cups raw cashews, divided
  • 1 cup dates, pits removed
  • 1/3 cup raw pecans
  • 1/3 cup unsweetened, shredded coconut
  • 1/3 cup key lime juice, plus zest from one key lime
  • 1/4 cup maple syrup (or honey if not strictly vegan)
  • 2 teaspoons vanilla
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt, plus a pinch
  • coconut oil
  • water


Place 2 cups of the cashews in a glass container and cover with water.  Refrigerate 2 hours or overnight.  Put the remaining 1/3 cup cashews, dates, and pecans in another container, cover with water, and refrigerate 2 hours or overnight.

To make the crust:  Lightly oil a tart or pie pan with coconut oil.  Drain the container of cashews, dates, and nuts.  Place them in a food processor along with shredded coconut, cinnamon and 1/8 teaspoon salt.  Process until the mixture is blended and begins to form a ball.  With clean, damp hands, press the mixture evenly into the bottom of the pan and up the sides.  Place it in the freezer while you make the filling.

To make the filling:  Drain the 2 cups of cashews.  Add them to the food processor along with key lime juice, zest, maple syrup (or honey), vanilla, and a pinch of salt.  Process for 3 minutes, adding a tablespoon or two of water, until the mixture is very smooth.

Remove the crust from the freezer and spread the filling over it.  Arrange the mango slices around the perimeter of the crust, working in a circular pattern until you reach the center.  Curl a mango slice for the center.  Refrigerate for at least one hour before serving.


4 Comments Raw Mango Key Lime Tart

  1. Jane October 3, 2014 at 2:06 pm

    That pie looks sooooo good! I’m definitely going to try it. I’ll use stevia instead of honey. I used to make a green mango pie when I lived in Guatemala. It’s cooked, in a regular pie shell, and tastes like apple, only way better. try it if you have green mangoes sometime.

  2. suwanneerose October 5, 2014 at 7:49 pm


    I wish I had one more green mango. I’ll definitely work on that for next season.

  3. Lynne randall November 5, 2014 at 7:39 pm

    Hey there, I love reading your blog. I was wondering, Should I have a Keitt tree? Late season fruit sounds wonderful. How big do the trees get?

    1. suwanneerose November 7, 2014 at 12:38 pm

      We love our Keitt tree. It’s big and old. It seems like we get a bumper crop every three years (and sadly this year was not one). It really stocks the freezer and makes great chutney. Sometimes we still have fruit into November. Even though the mangos can be huge, they’re very tasty and juicy and not too fibrous. We’ve heard they can be a challenge to get established, but I’d say it’s worth a shot.

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