Grab mangoes in season and make up this raw tart that is perfect to serve at a summer brunch! Yum!

Mango Banana Tart with Coconut Walnut Crust

By Chef Lisa Books-Williams



1 c raw walnuts

1 c shredded unsweetened coconut

dash of cayenne (optional)

1/2 c pitted dates

1/4 t sea salt

coconut oil, walnut oil or vegetable oil to coat pan


1. Lightly coat 8″ x 8″ pan or individual tart shells with coconut or other oil and set aside.

2. Pulse chop walnut & coconut together in food processor till crumbly.

3. Add, dates, cayenne (if using) and sea salt and pulse chop a few more times till incorporated and dough sticks together when pressed together with fingers.

4. Press crust dough into bottom of coated pan or tart shells to 1/2″ or 2/3″ thick. Set pans aside.

5. Refrigerate remaining crust, if any, in an airtight container.


2 c Fresh Mango

2/3 c dried/dehydrated unsweetened mango

1/4 c dried/dehydrated unsweetened banana

3 T pure water

1 t psyllium husk (optional)

dash of cayenne (optional)

1/8 t sea salt

kiwi (diced), strawberries (sliced), blueberries and/or shredded coconut for garnish


1. Blend fresh mango in blender till pureed.

2. Add dehydrated fruit and water and blend till smooth.

3. Add sea salt, psyllium (if using) and cayenne (if using) and blend till smooth.

4. Pour filling evenly into prepared pan or prepared tart shells and gently tap pan or shells to remove any air bubbles.

5. Place tart in freezer for several hours or overnight to set.

6. Remove tarts from freezer 10-15 min before serving and garnish as desired.

NOTE: Psyllium husk can be found at most health foods stores and is also available in the natural foods section of most grocery stores.

NOTE: As an option, you can put the filling into popsicle molds, add a stick and freeze for a delicious all-fruit frozen treat.

*Recipe from Lisa’s upcoming “Cook & Un-Cook Book, Healthy Recipes to Make Your Taste-buds Sing.”*