Description
This Irresistible Mango Pie is a luscious vegan dessert featuring a wholesome crust made from oats or almond flour and a creamy mango-cashew filling. Naturally sweetened and dairy-free, this no-bake pie is perfect for a refreshing, healthy treat.
Ingredients
Scale
Crust
- 1 1/2 cups rolled oats or almond flour
- 1 cup dates, pitted and soaked
- 1/4 cup shredded coconut or chopped nuts
- Pinch of salt
Filling
- 2 cups fresh or frozen mango chunks (thawed if frozen)
- 1 cup raw cashews (soaked for 4 hours or overnight)
- 1/2 cup full-fat coconut milk or cream
- 1/4 cup maple syrup or agave
- 1 tablespoon lime juice
- 1 teaspoon vanilla extract
- Optional: 1 tablespoon coconut oil for added creaminess
Instructions
- Prepare the crust: In a food processor, blend dates, oats (or almond flour), shredded coconut or nuts, and a pinch of salt until the mixture becomes sticky and holds together when pressed. Press this mixture firmly into the bottom of a tart pan or springform pan. Place the crust in the freezer to chill while you prepare the filling.
- Prepare the mango: If you are using frozen mango chunks, make sure they are fully thawed and warmed slightly to help them blend smoothly. For enhanced sweetness and flavor, simmer the mango chunks in a saucepan for about 5 minutes, then let cool.
- Make the filling: In a blender, combine the soaked cashews, prepared mango chunks, coconut milk or cream, maple syrup or agave, lime juice, and vanilla extract. Blend until the mixture is completely smooth and creamy. For a silkier texture, optionally add one tablespoon of coconut oil and blend again.
- Assemble the pie: Pour the creamy mango filling over the chilled crust and smooth the surface evenly with a spatula. Refrigerate the pie for 4 to 6 hours to set firmly, or place it in the freezer for 1 to 2 hours for a quicker set.
- Serve and garnish: Carefully remove the pie from the pan. Garnish the top with fresh mango slices, coconut flakes, or fresh mint leaves as desired. Slice and serve chilled for the best taste and texture.
Notes
- Use fresh mango for best natural sweetness, but frozen mango works well when thawed properly.
- Sinking to soak dates and cashews makes the mixture smoother and easier to blend.
- If you prefer a nut-free crust, use oat flour and shredded coconut only.
- Adjust the sweetness by adding more or less maple syrup or agave.
- For a firmer pie, freeze instead of refrigerate before serving.
- Make sure to soak cashews long enough for optimal creaminess (at least 4 hours or overnight).
