Vegan Mango and Coconut Tartlets


  • 120ml apple and mango juice
  • 2 lemons, zested and juiced
  • 100g caster sugar
  • 200g coconut milk
  • 2 tbsp cornflour
  • 3 sheets filo pastry
  • 1 tbsp vegetable oil
  • 50g coconut yoghurt
  • 18 raspberries


Calories columnFat columnSaturates columnSugars columnSalt column
78 per serving
4% %GDA
3g per serving
4% %GDA
2g per serving
10% %GDA
7g per serving
8% %GDA
0.01g per serving
1% %GDA


  1. Preheat the oven to 200°C/fan 180°C/ gas mark 6.

  2. Tip the apple and mango juice, lemon zest, juice and sugar into a saucepan with the coconut milk and set over a medium heat. Bring to the boil then stir in the cornflour and simmer, stirring constantly for 2-3 minutes until thickened.

  3. Remove and decant into a bowl, cover the surface with cling film and set aside to cool. When cool, transfer to the fridge until needed – this will keep for 7 days in a sealed container.

  4. Meanwhile, layer the filo sheets on top of each other, spraying with oil in between. Cut the stack into 18 pieces – so you have 18 stacks of 3 sheets. Layer 3 up at a time, making sure that they are all slightly overlapping so you have a pointed star shape.

  5. Place them all into the holes of 2 shallow 12 hole bun tins and press down lightly so the edges stick up. Place in the oven to bake for 8-10 minutes until golden brown and crispy.

  6. Remove and allow to cool. These can be kept in an airtight container for 3-4 days.

  7. Either pipe the mango curd into the tartlets, or use a spoon. Top with a tiny spoonful of coconut yoghurt and a raspberry before serving.