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
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 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.
