Plum & Mango Tart with Gluten-Free Crust. Sugar-free, Oil-free

Mango Plum Tart An Unrefined Vegan

The standard pastry crust makes me feel guilty.  Me, the one who snarfed down the cinnamon-sugar coated scraps that my mom baked up after completing an apple pie.  Me, the one who carefully ate around the thick and nubby, crusty rim of a pie and saved it for very last.  I’m the one who always preferred a little bit of filling with a whole lotta flaky crust.  But, I just can’t really do it any more.

My first non-crust crust consisted of Grape-Nuts and apple juice and baked.  Not bad, but… And then I discovered raw crusts which changed the whole pie-making world for me.  And raw crusts are great – they’re quick and delicious and I when I’m eating some I don’t imagine plaque lining my arteries – but sometimes I just don’t want raw.  So I came up with a hybrid – some elements of a raw crust, but baked up so that it gets crispy around the edges. Plum and mango work beautifully together, but this could be filled with any fresh seasonal or frozen fruit.

Go crazy and add a dollop of The Little Foxes’ delicious (not to mention easy & quick) sweet vegan ricotta to your slice.  You’ll be glad you did.

Plum & Mango Tart with Gluten-free Crust
Serves 8
Piles of sweet mangoes and plums nestled inside a gluten-free crust. Oil- and sugar-free.
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Cook Time
25 min
Total Time
50 min
Cook Time
25 min
Total Time
50 min
280 calories
29 g
0 g
19 g
4 g
8 g
159 g
8 g
20 g
0 g
10 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 280
Calories from Fat 159
% Daily Value *
Total Fat 19g
Saturated Fat 8g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Cholesterol 0mg
Sodium 8mg
Total Carbohydrates 29g
Dietary Fiber 7g
Sugars 20g
Protein 4g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1/4 cup flaxseed meal
  2. 1 cup unsweetened coconut flakes, soaked in water for ~30 minutes & drained
  3. 1 cup pecans, roughly chopped
  4. 1/2 cup dates, chopped
  5. 4-ounces unsweetened applesauce
  6. zest of 1 lemon
  7. 1-inch nubbin of ginger, grated
  8. 1 tsp. cinnamon
  9. 1/4 tsp. cardamom
  1. 1 large mango, peeled and chopped
  2. 5-6 plums, pitted and chopped or sliced
  3. 1/4 cup water
  4. 1 Tbsp. cornstarch
  1. 1 Tbsp. fruit-sweetened jam, any flavor
  2. 1/4 cup water
Make the crust
  1. Preheat the oven to 350-degree F and dig out your 9"-10" springform pan.
  2. In a food processor, process the pecans and dates until finely chopped. Add them to a big bowl with the remaining ingredients. Stir well to combine. Pat the dough into the pan - you'll have enough to bring some up the sides. Pop into the oven for 10 minutes.
Make the filling
  1. While the crust bakes, combine the mango and plums in a bowl. Stir the cornstarch into the water and then add this to the fruit. Stir. When the crust is ready. gently pour the fruit into the pan and put back into the oven for about 25 minutes.
Make the glaze
  1. Whisk together the jam and water. When the tart is done, brush the glaze over the fruit and return to the oven for a few more minutes. Let the tart cool in the pan until ready to serve.
  1. Top with sweet ricotta cream, if desired.
an unrefined vegan

Mango Plum Tart An Unrefined Vegan 

Slice of Mango Plum Tart An Unrefined Vegan

53 thoughts on “Plum & Mango Tart with Gluten-Free Crust. Sugar-free, Oil-free

  1. Pingback: Plum & Mango Tart with Gluten-Free Crust. Sugar-free, Oil-free | Vegan Today

  2. coconutandberries

    I know what you mean, I adore raw desserts but sometimes you need something with a little crispiness (and I don’t have a dehydrator 🙁 ) I love the sound of your crust- all delicious, wholesome ingredients.

  3. biggsis

    Wow – does this sound like an incredible gluten-free crust. Thank you SO much for the hybrid. And the spices promise to make it uniquely flavorful. Glad you found something to curb your addiction to the flour/fat beauty of crust 😉

  4. celestedimilla

    Now this is the kind of dessert I should be making! This looks yummy and I love that it’s so healthy. I’ve been backsliding into sugar and oil lately – I’ve got to catch myself. Celeste 🙂

  5. Richa

    i like the raw crusts too. takes the effort out of cutting the butter into flour and all that elbow grease work. fruits+crust+ricotta. yes!

  6. Angela @ Canned Time

    I was just saying over at Veganista how much I love Plums. Mangos I’ve fought with for years trying to get more than a few slices out of a fresh one but this beauty is certainly worth another try at using them fresh. I’ve been using raw crusts for about 2 years and they’re so yummy. I get a kick out of hiding Flax meal in mine too 😉
    I’ve never tried coconut flakes in a crust and I’m sure that add a nice chew to it.

    1. An Unrefined Vegan

      It’s hit or miss for me on mangoes. I buy them by the box at our Asian market and sometimes every one is perfect – and sometimes every one is stringy. When they’re good they’re hard to beat, which I guess is why I keep buying them! I’ll bet frozen would work…

  7. Sarah

    I could like going halfway between raw and baked – I’ll admit I got spoiled by raw crusts. They taste so good but they are not cheap to make!

  8. The Little Foxes

    Wow! This is one helluva dessert, lady! Rustic, nourishing, and beautiful. You’re like the effortlessly elegant French exchange student who whips this up out of thin air for a school potluck. And I’m the angsty pale kid in the back of class wishing I’d brought that, but instead, I brought that vegan ricotta. 😀 Well done! And thanks for topping with the ricotta. You’re sweet just like it is.

  9. Charlyn

    I just ate my 1st slice of this incredible pie with a dollop of sweet vegan ricotta. I may have to have a second piece, it’s so good! I used peaches because that’s the fruit I had on hand. I did have to cook it a little longer because it seemed too juicy in the time specified in recipe. Otherwise followed as written. Delicious!

      1. Charlyn

        I did make this. The crust is incredible. And I’m visiting friends in Cape Cod next weekend who are interested in what I eat (just started to eat vegan) and this will be on the menu!

  10. tearoomdelights

    What a brilliant idea, I’m also one who savours the crust and prefers extra crust to extra filling. As delicious as your filling looks I’m thinking that if I made this I’d have to put some of the crust into a little dish of its own and when it comes out of the oven eat it as it is, sort of like a flapjack. I do like the idea of making it into a fruit tart though, or perhaps even a savoury one? I have a feeling this could be a very versatile alternative to pastry. I’d really like to try making it some time, thank you for such an inspiring recipe. 🙂

  11. fithealthyhot

    I’m recently gluten-free and vegan for digestive reasons. While most of the time it isn’t hard for me, there are times when I long for decadent dishes…like when I see other people eating them so happily! This recipe makes me want to make it for my family right now! It looks like a crowd pleaser. Plus, I rarely see mango in a dessert like this! Lovin’ this ingredient list.

    1. An Unrefined Vegan

      I’m so glad you stopped by and commented! Sounds as if you have some challenges – but there are SO many wonderful options, too. I’m relatively new to GF cooking so I was very pleased with this creation.

  12. Gabby @ the veggie nook

    I was never a big pie person and when I was, it was all about the filling! But you do need a crust to reign in all the ooey gooey fruit so I love the idea of a raw hybrid crust!! And the filling is so perfectly seasonal 🙂

  13. Richgail Enriquez

    Once again, you’re proving that good, delicious food doesn’t need sugar or oil. Let fruits be the center of desserts, duly noted!

  14. Pingback: The Best Healthy Vegan Recipes - Carrie On Living

  15. Pingback: The Best Healthy Vegan Recipes - Clean Eating Kitchen

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