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Mini Mango Tarts w/ Dark Chocolate Date Crust

Tangy mangoes are perfectly balanced in this recipe when paired with a dark chocolate date crust! These minis are perfect for a small party or get-to-together this summer and will be sure to satisfy, hope you enjoy! :)

Mini Mango Tarts w/ Dark Chocolate Date Crust Recipe:

Yield: 6 Servings

Cook Time: 1 Hour


- 2 Ripe Mangoes, Peeled & Pit Removed

- 2 Eggs

- 1 Cup Succanat Sugar

- ½ Cup Coconut Sugar

- ½ Cup Coconut Oil or Butter, Melted

- 1 Tbsp Orange Juice, Fresh

- 1 Tbsp Orange Zest

- 10 Chocolate Graham Crackers

- ¼ Cup Dried Dates, Diced

- 1/3 Cup Succanat Sugar

- 1 tsp Cinnamon

- 3 oz Coconut Oil or Butter, Melted

- *Bubble Sprinkles


1. Preheat oven to 350F. Grease mini tart shells w/ cooking spray.

2. Place chocolate graham crackers, 1/3 cup succanat sugar, and dates in a food processor. Blend until the graham crackers are small, pea-sized bits.

3. Add the 3 oz of melted coconut oil or butter and cinnamon to the graham cracker mixture, stir to combine.

4. Press the graham mixture into the bottoms and sides of each tart shell. Bake shells for 2-3 minutes and then remove from oven.

5. Next, prepare mango filling by blending the mango pulp and juices in a blender. Blend until smooth and transfer to a large bowl.

6. Whisk mango filling, eggs, 1 cup succanat sugar, ½ cup coconut sugar, ½ cup coconut oil or butter, orange juice, and orange zest until smooth.

7. Pour mango mixture into cooled tart shells and bake for 25-30 minutes or until the tarts no longer jiggle.

8. Let cool completely before serving or removing from tart pan, enjoy!


- Bake mini tart shells on one sheet tray for easier insertion/removal from the oven.

- If making one large tart, bake for approximately 35-40 minutes.

Click Link Below For Recipe PDF:

Mini Mango Tarts w: Dark Chocolate Date
Download • 119KB

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