If you are craving a dessert that feels like a tropical vacation on your taste buds, then you must try the Irresistible Mango Pie : A Luscious Vegan Dessert Recipe. This vibrant creation is not only bursting with the sunny sweetness of ripe mangoes but also crafted entirely from wholesome, plant-based ingredients that come together to create a creamy, dreamy pie without a stitch of dairy. Whether you’re vegan or just someone who loves fresh, fruity desserts, this pie balances the tropical tang of mango with the richness of cashews and coconut to deliver a slice of pure joy in every bite.
Ingredients You’ll Need
Getting to know the simple but essential ingredients is the first step toward creating this stunning dessert. Every component plays a unique role, from adding texture to boosting natural sweetness and lending that beautiful golden hue.
- 1 1/2 cups rolled oats or almond flour: Provides a sturdy, wholesome base with subtle nutty notes, crucial for a good pie crust.
- 1 cup dates, pitted and soaked: Acts as the natural sweetener and binder, bringing chewy, caramel-like richness.
- 1/4 cup shredded coconut or chopped nuts: Adds delightful texture and enhances the tropical vibe.
- Pinch of salt: Balances the sweetness and enhances all the flavors beautifully.
- 2 cups fresh or frozen mango chunks (thawed if frozen): The star ingredient delivering succulent, juicy sweetness and vibrant color.
- 1 cup raw cashews (soaked for 4 hours or overnight): Creates the luscious creamy filling when blended.
- 1/2 cup full-fat coconut milk or cream: Infuses richness and tropical creaminess, perfect for dreamy texture.
- 1/4 cup maple syrup or agave: Adds a gentle, natural sweetness to complement the mango.
- 1 tablespoon lime juice: Provides refreshing acidity that brightens and balances the sweetness.
- 1 teaspoon vanilla extract: Brings warmth and depth to the flavors, tying everything together.
- Optional: 1 tablespoon coconut oil for added creaminess: For an even silkier texture, this helps the filling set beautifully.
How to Make Irresistible Mango Pie : A Luscious Vegan Dessert Recipe
Step 1: Prepare the Crust
This step is where the magic starts. You’ll blend the dates, oats or almond flour, coconut, and salt until they form a sticky, cohesive mixture. Pressing this into your tart or springform pan creates the perfect foundation—think of it as your pie’s comfy little nest that’s both chewy and slightly nutty, the perfect contrast to the silky filling. Popping it in the freezer helps it set firmly, so it won’t crumble when you slice the pie later.
Step 2: Prepare the Mango
If you’re using frozen mango chunks, thawing them gently is key to keeping that fresh flavor intact and making sure they blend smoothly. For those who want to go the extra mile, simmering mango briefly not only softens it but elevates the natural sweetness, deepening the tropical flavor layers.
Step 3: Blend the Filling
This is where things get creamy and dreamy. Toss the soaked cashews, mango, coconut milk, sweetener, lime juice, and vanilla into a blender and spin until silky smooth. If you have coconut oil on hand, adding it here gives the filling a richer mouthfeel and helps it firm up nicely in the fridge or freezer, making that first bite almost impossible to resist.
Step 4: Assemble the Pie
Now, pour your luscious mango filling over the chilled crust and smooth the surface with a spatula, giving it a beautiful, even finish. Refrigerate it for 4 to 6 hours if you want to serve it chilled and creamy, or freeze for a shorter 1 to 2 hours to enjoy a slightly firmer texture that slices like a dream.
Step 5: Garnish and Serve
The final touch is all about presentation and adding fresh flavor notes. Carefully pop the pie out of the pan and decorate with mango slices, toasted coconut flakes, or a few sprigs of fresh mint to make every slice look as fantastic as it tastes.
How to Serve Irresistible Mango Pie : A Luscious Vegan Dessert Recipe
Garnishes
Garnishing is where you can let your creativity shine. Fresh mango slices catch the eye and amplify the mango flavor, while toasted coconut flakes introduce a toasty contrast. Fresh mint adds a pop of green and a refreshing aroma, making every forkful feel special and inviting.
Side Dishes
This mango pie pairs delightfully with light berry salads or tropical fruit platters, enhancing the tropical theme of your dessert spread. A scoop of vegan vanilla ice cream or a drizzle of passion fruit coulis can also create a heavenly balance of creamy and tangy notes.
Creative Ways to Present
For an elegant touch, serve the pie in individual jars or small glass dishes layered with crushed granola or nuts. You can also add a dollop of coconut whipped cream on top for extra indulgence. A sprinkle of edible flowers or a dusting of cinnamon brings a festive flair that will wow your guests.
Make Ahead and Storage
Storing Leftovers
This pie keeps beautifully in the fridge for up to 3 days. Cover it tightly with plastic wrap or store in an airtight container to maintain freshness and prevent the crust from absorbing fridge odors.
Freezing
Freezing is a fantastic option to enjoy this dessert anytime. Wrap the pie (or individual slices) well in plastic wrap and foil, then freeze for up to a month. When ready, thaw overnight in the fridge for the perfect creamy texture.
Reheating
Since this is a no-bake, chilled dessert, reheating is not recommended. Instead, simply let frozen slices thaw slowly in the refrigerator for a fresh, refreshing experience with each serving.
FAQs
Can I use canned mango instead of fresh or frozen?
Canned mango tends to be packed in syrup and can add excess sweetness and moisture, which may affect the texture of your pie. Fresh or frozen mango provides the best natural flavor and consistency for this recipe.
Do I have to soak the cashews overnight?
Soaking cashews softens them for a perfectly smooth filling. While overnight soaking is ideal, a 4-hour soak in warm water can work well in a pinch without sacrificing creaminess.
Is there a way to make the crust gluten-free?
Absolutely! Using almond flour instead of oats makes the crust naturally gluten-free without compromising taste or texture, making it perfect for sensitive diets.
Can I substitute maple syrup with another sweetener?
Yes, agave nectar is a great alternative if you want a similar consistency and mild flavor. Just avoid processed sugars to keep the vegan and pure essence of the recipe.
How do I know when the pie is fully set?
The pie will feel firm to the touch after refrigerating for 4 to 6 hours or after 1 to 2 hours in the freezer. It should slice cleanly without crumbling or oozing.
Final Thoughts
I cannot recommend enough diving into this Irresistible Mango Pie : A Luscious Vegan Dessert Recipe. It’s the kind of dessert that lifts your mood with its sunny flavor and creamy texture, perfect for both special occasions and those days when you just want to treat yourself. Give it a try, and I promise you’ll keep coming back for that tropical slice of heaven!
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Irresistible Mango Pie : A Luscious Vegan Dessert Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes (optional simmering of mango)
- Total Time: 20 minutes plus chilling time
- Yield: 8 servings
- Category: Dessert
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
Description
This Irresistible Mango Pie is a luscious vegan dessert featuring a creamy mango and cashew filling on a naturally sweet oat and date crust. Perfectly refreshing and free from dairy, this no-bake pie combines tropical flavors with smooth, rich textures for a delightful treat that is both healthy and indulgent.
Ingredients
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 the dates, oats (or almond flour), shredded coconut, and a pinch of salt until the mixture becomes sticky and holds together when pressed. Press the mixture firmly into the bottom of a tart pan or springform pan to form an even crust. Place the crust in the freezer while you prepare the filling to help it set.
- Prepare the mango: If using frozen mango, make sure it is completely thawed and slightly warmed for easier blending. For an intensified sweetness and flavor, simmer the mango chunks gently in a saucepan for about 5 minutes, then let them cool slightly before using.
- Make the filling: In a high-speed blender, combine the soaked cashews, mango chunks, coconut milk, maple syrup or agave, lime juice, and vanilla extract. Blend everything until the mixture is completely smooth and creamy. If you desire a silkier texture, add the optional tablespoon of coconut oil and blend again until fully incorporated.
- Assemble the pie: Pour the creamy mango filling over the chilled crust, smoothing the top evenly with a spatula. Refrigerate the pie for 4 to 6 hours to allow it to firm up, or for a quicker set, place it in the freezer for 1 to 2 hours.
- Serve: Once firm, carefully remove the pie from the pan. Garnish with fresh mango slices, coconut flakes, or sprigs of fresh mint before slicing and serving. Enjoy this fresh and tropical vegan dessert chilled.
Notes
- For best results, soak cashews overnight to ensure a creamy smooth filling.
- If unavailable, you can substitute coconut milk with almond or oat milk, but full-fat coconut milk provides richer texture.
- Using fresh mango delivers the best flavor, but frozen mango is a convenient alternative—just be sure to thaw and warm slightly before blending.
- Pressing the crust firmly and chilling it well helps maintain structure when slicing the pie.
- Add coconut oil for a richer mouthfeel, especially helpful if serving the pie after refrigeration rather than freezing.
