Description
This Irresistible Mango Pie is a luscious vegan dessert that combines a naturally sweet, oat-based crust with a creamy mango and cashew filling. Perfectly refreshing and dairy-free, it’s an ideal no-bake treat boasting tropical flavors with hints of lime and vanilla, suitable for warm days or whenever you crave a bright, healthy indulgence.
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. Firmly press this mixture into the bottom of your tart pan or springform pan. Place the crust in the freezer to set while you prepare the filling.
- Prepare the mango: Ensure that your mango chunks are fully thawed if frozen. For enhanced flavor, gently simmer the mango in a saucepan for 5 minutes to intensify natural sweetness and then let it cool slightly before blending.
- Make the filling: In a blender, combine soaked cashews, prepared mango, coconut milk, maple syrup (or agave), lime juice, and vanilla extract. Blend until completely smooth and creamy. If you desire a silkier texture, add the optional tablespoon of coconut oil and blend again until fully incorporated.
- Assemble and chill: Pour the creamy mango filling over the chilled crust, smoothing the top evenly with a spatula. Refrigerate the pie for 4–6 hours to allow it to firm up, or speed up the process by freezing for 1–2 hours.
- Serve: Carefully remove the mango pie from the pan. Garnish with fresh mango slices, coconut flakes, or a few fresh mint leaves. Slice and serve chilled for a refreshing, vibrant dessert experience.
Notes
- For a nuttier crust, substitute shredded coconut with chopped nuts of your choice.
- Soaking cashews overnight ensures a smooth and creamy filling texture.
- You can adjust the sweetness by varying the amount of maple syrup or agave according to taste.
- If you don’t have a tart or springform pan, any small round dish that allows easy removal can be used.
- For a firmer pie, use the freezing method; for a softer but firm texture, refrigerate.
- Use ripe, sweet mangoes for the best flavor or quality frozen mango chunks if fresh is not available.
