Vegan Mango-Brownie Mini Cakes

25. June 2020Laura Tassatti

The primary goal of any dessert is to taste delicious! But for people like me, the appearance plays a very important role as well. That’s why I’m always especially happy when I succeed in creating a delicious dessert that also looks pretty and with these vegan mango brownie tartlets I’ve succeeded in doing so. They have become even more beautiful than I originally thought, because the idea with the roses from mango slices only came to my mind during baking.

Since I’ve been baking a lot of yogurt lately from The Coconut Collaborative (advertising), there are already several vegan recipes here on the blog. Of course you can also use non-vegan yoghurt for the recipes. I like not baking vegan as well, but I think it’s great that you can make so many desserts vegan and they still taste good. Lately I cook vegan more often, because there are really many delicious dishes.

The weather is now finally more sunny again. On the terrace, these pretty tartlets enjoy themselves even better. Hopefully the weekend will be nice too, then you can start baking right away. If not best to bake anyway 😉

Print Recipe

Vegan Mango-Brownie Mini Cakes

  • Serves: 4


  • 1 tbsp chia seeds
  • 125 g flour
  • 1/2 tsp baking soda
  • 30 g cocoa powder
  • 125 g brown sugar
  • 70 g coconut oil
  • 25 g vegan dark chocolate
  • 1 mango
  • 350 g vegan mango yoghurt
  • 100 ml mango juice
  • 50 ml water
  • 6 g Agar Agar
  • 3 tbsp oat milk


  • 1)

    Preheat the oven to 180°C and grease 4 dessert rings (Ø 7cm), dust with flour and wrap with baking paper. Mix the chia seeds with 3 tablespoons of water and let it swell for a few minutes. Sift the flour, baking soda and cocoa into a bowl and add the sugar. Melt the chocolate and coconut oil over the water bath. Add the chia seeds, chocolate and oil to the dry ingredients and work everything into a dough. Pour into the dessert rings and bake for 20-25 minutes. Let them cool afterwards

  • 2)

    Mix half of the agar agar with the milk and 3 tablespoons of the yoghurt and bring to the boil. Boil briefly and then remove from the heat. Let it cool down a little bit and gradually stir in the rest of the yoghurt. Pour into the dessert rings and chill for 3-4 hours.

  • 3)

    Peel a mango and cut into thin strips. Place the mango strips rose-like on the firm yoghurt cream. Mix water and juice and bring to the boil with the remaining agar agar, let it cool down a little and pour it on the cream. Do not cover the mango completely. Cool in the refrigerator until everything is firm.

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