Mango Carob Tart

Paleo and Gluten-Free Vegan Mango Carob Tart {AIP-Friendly, Refined Sugar-Free}

Carob and mango have been my obsession lately. I've recently made really delicious mango carob bites -- basically mango chunks covered in delicious carob sauce. They were to die for, but also um... really ugly, which is why they didn't end up on the blog here ;). My next mango carob treat was a mango carob mousse -- also to die for (I couldn't stop eating it!), but its consistency wasn't that great, so I didn't end up sharing the recipe with you either. One thing I knew for certain though -- the fusion of mangoes and carob is otherworldly! I just couldn't give up. And so, on my third attempt to create a treat with that flavor combo, I ended up with this most amazing gluten-free vegan mango carob tart {that happens to be paleo and AIP-friendly}.

Paleo and Gluten-Free Vegan Mango Carob Tart {AIP-Friendly, Refined Sugar-Free}

Now this is a dessert to brag about! You've got to make it to understand. Really. You must. It's so refreshing, but also somehow rich and creamy, and can even be made mousse-like if you thaw it out a little. It's perfect for a hot summer day, or paired with a cozy cup of Joe. I can keep going, but I'm sure you get it by now -- so just go ahead and enjoy it!

Paleo and Gluten-Free Vegan Mango Carob Tart {AIP-Friendly, Refined Sugar-Free}

Mango Carob Tart

  • Author: Audrey @ Unconventional Baker
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Total Time: 42 minutes
  • Yield: 7" tart
  • Category: Tarts
  • Method: Baked
  • Cuisine: Dessert


Carob and mango blend to make the most refreshing, yet rich and creamy tart. Gluten-free + vegan tart recipe, can be served as mousse by thawing it more.



  • ¼ cup coconut oil, melted or very soft
  • cup maple syrup
  • ½ tbsp pure vanilla extract
  • ¼ tsp salt
  • cup water
  • ¼ cup apple butter (apple sauce would work too)
  • ½ cup coconut flour
  • ¼ cup tapioca starch
  • ¼ cup carob powder


  • 1 ½ cups chopped mango (thaw out if frozen -- mango should be at room temperature)
  • 1 cup coconut oil, very soft or liquified (but not hot)
  • ½ cup carob powder
  • 6 tbsp maple syrup
  • 2 tsp pure vanilla extract
  • pinch of salt

Mango Swirl (Optional):

  • ¼ cups chopped mango (thaw out if frozen)
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup

Toppings (Optional):

  • 2 tbsp slivered almonds
  • 1 tbsp cacao nibs


1. Preheat oven to 350F. Oil a tart pan and set aside.

2. Place all crust ingredients into a large mixing bowl, except for coconut flour, tapioca starch, and carob powder. Use an immersion blender to mix all the ingredients together until smooth. Note: if you don’t have an immersion blender, you can do this in a food processor or by hand too. Add in remaining crust ingredients and mix the mixture by hand, kneading it lightly until a sticky and very soft dough forms. Transfer this dough into a 7" tart pan and press it down to spread it evenly throughout the pan (base and edges) using your hands until it’s shaped and molded to the tart pan shape. Use a fork to pierce some holes along the base of the crust to prevent bubbling while baking. Place in the oven and bake for 22 minutes. Remove from oven and cool a on a rack.

3. To prepare the filling, place all filling ingredients in a good blender (I used my Vitamix for this) and blend until mixture is smooth. Pour into the cooled tart crust.

4. Throw swirl ingredients together into a clean blender (I used my magic bullet for this part) and process until mixture is smooth and liquid. Pour into a squirt bottle or a pipping bag and drizzle over the tart. Use s skewer to create a swirl pattern to your liking (here's a tutorial of an easy way to do this). Sprinkle with toppings if you like.

5. Place the tart in the fridge and allow the carob mango filling to set for at least two hours. Keep tart refrigerated prior to serving for a decadent ice-cream-like tart, or keep at room temperature for a bit for a more creamy and mousse-like consistency (I like mine chilled more personally). Otherwise, store the tart in the fridge.

*Makes a mini tart (7″ pan), but you can easily double this recipe for a full size tart pan.

Paleo and Gluten-Free Vegan Mango Carob Tart {AIP-Friendly, Refined Sugar-Free}

P.S. If you're looking for something similar, check out this Gluten-Free Vegan Chocolate Black Cherry Tart Recipe too {Paleo}.

    1. Eliska
    2. Marina
      • Audrey
    3. Admina
      • Audrey
    4. Diane
      • Audrey
    5. Eileen @ Phoenix Helix
      • Audrey
    6. Angelica
      • Audrey

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