Search all of our recipes

Mango and Lemon Coconut Tarts

  • Serves: Makes 20



  • 1 cup almonds
  • ⅓ cup coconut flakes
  • 1 tbsp hempseed oil
  • 1 cup Medjool dates


  • 1 cup raw cashews that have been soaked in boiling water for 30 minutes.
  • ⅓ cup Cocobella coconut yoghurt
  • 3 tbsp coconut oil
  • 1 lemon (zest and juice)
  • 1 ½ cup frozen mango
  • 1 tbsp rice malt syrup


  1. Blend together base ingredients in a food processor
  2. Press mixture firmly into a tart tin and put in the refrigerator
  3. In a food processor, blend cashews and coconut yoghurt until smooth, then blend in the rest of the top ingredients
  4. Pour top mixture on top of the base ingredients in the tart tin and place in freezer for at least 3 hours.
  5. Store in the fridge when you are ready to consume.

You may also like...

Free recipe e-book

Sign up to Cocobella Monthly for exclusive recipes, prizes & more!