Avocado Mango Lime Mousse Tarts

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We’ve used avocados in desserts before, and we continue that theme for these cute mousse-filled tarts. The avocado provides a beautifully creamy texture for the mousse. The mango and lime flavors are powerful and tart, so don’t worry about tasting the avocado. Although passionfruit is pictured and a great topping, it is not required.

Avocado Mango Lime Mousse Tarts
  • Prep Time:20m
  • Total Time:20m


For the Crust

  • 1 c raw hazelnuts
  • 1/2 c raw pistachios, shelled
  • 1/2 c raw almonds (soaked in water overnight and rinsed)
  • 1 c dates, pitted and roughly chopped
  • 1/2 tsp. alcohol-free vanilla extract
  • A pinch of sea salt

For the Filling

  • 1 large avocado, pitted and peeled
  • 1 large mango, peeled and cubed
  • 1/2 c raw agave syrup
  • 1/2 c coconut oil
  • 1 1/2 tsp. lime zest
  • 1 1/2 tbsp. freshly squeezed lime juice
  • A pinch of sea salt


  1. Add the hazelnuts, pistachios, and almonds to a food processor and pulse until you get a coarse mixture.
  2. Add the dates, vanilla extract, and salt to the processor and pulse until everything starts sticking together like a dough.
  3. Press the crust mixture into little tart molds that you grease with coconut oil. Set aside while you make the mousse.
  4. Clean the food processor and then add the avocado and mango to it. Pulse until smooth and then add the agave syrup, coconut oil, lime zest, lime juice, and sea salt. Continue blending until you have a smooth mousse.
  5. Spoon the mousse into the crusts in your tart molds. Place the tarts into the freezer for three hours so that the mousse and crust can set.
  6. Enjoy it straight out of the freezer or at room temperature. Serve with optional passionfruit, extra lime zest, and maybe some chopped pistachios, if you like.


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