Gluten-Free Mango Rose Tartlets With Lime Cashew Cream

mango rose tarts

When I decided to launch a new website, I promised myself I’d try to learn a new skill every single week.

Seeing my Instagram feed awash with colourful, beautiful avocado, mango and even strawberry roses, this was the first thing I pledged to do. Unfortunately, my hands aren’t all that delicate, and what looked easy on YouTube tutorials was pretty messy and fiddly…

I have man hands. Giant man hands.

Anyway, I persevered, and then decided I needed something to display my (not-so-perfect_ craftsmanship. These tartlets are the result…

Made using a gluten-free almond pastry, then topped with a delicious lime cashew cream, the mango rose finishes things off perfectly. They’re almost – almost – too pretty to eat. But not quite…

Nothing is ever too pretty to eat.

Gluten-Free Mango Rose Tartlets With Lime Cashew Cream

gluten-free mango tarts


  • Serves 6
  • 2 cups almond flour
  • 1/3 cup melted coconut oil
  • 1.5 tbsp maple syrup
  • 1 tsp vanilla extract
  • Pinch salt
  • For the cashew cream –
  • 1 cup cashews, soaked 4-6 hours
  • Juice 2 limes
  • 3 tbsp coconut cream
  • 1 tbsp Lucy Bee coconut oil
  • 1 tbsp maple syrup
  • For the mango roses –
  • 3 ripe mangos, peeled


  1. Preheat the oven to 180C. Mix together each of the pastry ingredients, then press down into small springform tart tins. Bake for around 8 – 10 minutes, or until golden. Set aside to cool.
  2. In the meantime, make your cashew cream by blending all ingredients together until smooth. Taste and adjust as necessary, then spoon over your cooled tart cases, taking care to only fill ¾ of the way up.
  3. I would try to explain how to make a mango rose but, instead, watch this YouTube tutorial here. Use your mango roses to decorate, then serve your tarts up and enjoy!

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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