Mango Gingersnap Tart

Vegan and GF mango gingersnap tart

The bright, golden colored tart will fill your day with sunshine with it’s sweet and creamy mango filling and spicy gingersnap crust. It’s perfect for that transitory phase between summer and autumn, where you are caught between a love for the freshness of summer and the comforting warmth of fall.

celebration • sweet treat • summer / autumn

vegan and GF mango gingersnap tart

I realize I may be in the minority here, but the onset of fall — with it’s crisp, bright sunshine and palate of russets, mauves and golds — fills me with immeasurable delight, like a child on the eve of Christmas. Feeling that sharp ping of cold air against my skin as I set out for my morning walk or inhaling the first whiff of woodsmoke on the breeze are like recognizing signposts on the journey home; both exciting and deliciously comforting all at once.

Capturing moods and emotions precisely in culinary form can be a nebulous art at best, but this mango gingersnap tart, with it’s light, creamy mousse, tropical sweetness and hum of ginger is the closest I think I could come to expressing my love of this time of year in food form.

Just look at it — so bright and cheery, but not really in a summertime way — more in a sun glinting off golden colored leaves sort of way. It’s bright and exciting looking, almost exotic, but then you slice your fork through the silky mango mouse and crunchy gingersnap crust and taste your first mouthful and it’s all as familiar and comforting as the site of your own front door.

Vegan and GF mango gingersnap tart for an autumn celebration

It’s sinfully easy to make and requires only six ingredients in total. I prefer to use organic mango pulp (affiliate link) because a good, perfectly ripe mango can be a difficult thing to come by in this part of the world, but you could certainly blend up fresh mango or thawed frozen mangos to make your own puree if you wish.

You can chill the tart just until the mango mousse has set and enjoy it more like a mousse tart, or you can freeze it completely, which turns it into more of a mango semifreddo or ice cream tart which is delightfully refreshing after spicy meal. Just make sure you take it out of the freezer about 15 minutes before you plan to eat it, to allow it to soften just a little.

Did I mention that the tart is gluten and diary free? It could be vegan as well, depending on which gingersnaps you go for. I used the Midel GF gingersnaps as I love their strong hit of spice and serious crunch. They do contain eggs, but I do believe that Pamela’s makes one without either gluten or dairy, though I haven’t tried them myself.

Let me know what you think if you try it out. Also, let me know if you too are in love with all things fall? Surely I can’t be the only one…

vegan and gf mango gingersnap tart from blue moon kitchen

Mango Gingersnap Tart


Serves 8

For the crust:

  • 3 cups (185 g) gluten free ginger snaps

  • 1/4 cup (55 g) coconut oil or butter, melted

For the mango mousse:

  • 600 g (3 cups + 2 tbsp) mango puree

  • 125 g (1/2 cup) coconut oil, melted

  • 1 thumb sized piece fresh ginger

  • zest of 1 lime

  • 1/2 tsp dried ginger


For the crust:

  • Preheat the oven to 350 degrees F.

  • Blitz the gingersnaps in a food processor until you’ve formed a fine meal.

  • Add the melted coconut oil and butter and pulse again until the mixture looks like wet sand.

  • Line the bottom of an 8 inch springform pan with parchment paper. Pour the gingersnap mixture into the pan and press it out towards the edges using your hands. Press it down until the surface is nice and flat and even.

  • Bake for 8-10 minutes, or until just golden brown. Allow to cool completely.

For the mango mousse:

  • Combine everything in a high speed blender and blend on high until the mixture is completely smooth and there are no white dots of coconut visible in the mix. You may need to stop the blender and scrape the sides down a few times to make sure everything is well incorporated.

To assemble:

  • Once the crust is completely cool, pour over the mango mixture and place the entire tart in the freezer for 2 hours to chill and firm up.

  • Once the mousse is set, transfer to the fridge. You can also leave the mousse in the freezer to freeze completely, turning it into more of an ‘ice-cream’ tart, perfect for a warmer day or at the end of a spicy meal.

Tried this recipe?

I’d love if it you’d share your creation! Tag it @bluemoonkitchen and hashtag it #bluemoonkitchen


Shop this Recipe!

Please disable Adblock to view the product images below

GF Gingersnaps:

Glass bottomed springform pan

Frieling Glass Bottom Springform Pan

Organic mango puree