Description
This vibrant Mango Pie Recipe combines a crunchy nut and granola crust with a creamy mango tofu layer, topped with a light mango jelly. The dessert is wholesome, naturally sweetened, and offers a refreshing tropical flavor, perfect for a stunning no-bake treat or a baked cheesecake-style tart with a soy-free option.
Ingredients
Crust
- 2 oz (50 g) nuts or seeds of choice
- 1 cup (110 g) granola or rolled oats (gluten-free if needed)
- 5 oz (140 g) soft dates, pitted
Mango Cream Layer
- 1 (12.3 oz / 345 g) block silken tofu (see notes for soy-free version)
- 1 ½ cups (250 g) ripe mango, cubed
- ¼ cup (80 g) maple syrup
- 4 tbsp (32 g) cornstarch or arrowroot flour
- 2-3 tbsp lime juice or lemon juice
- 1 tsp vanilla extract
- 1 ½ tbsp (22 g) coconut oil (or substitute with cashew/coconut butter for oil-free)
- 1/8-1/4 tsp turmeric (optional)
Mango Jelly
- ⅔ cup (160 g) mango puree
- ¼ cup (60 g) water
- 1 ½ tbsp lime juice or lemon juice
- ¼ tsp pure agar powder
- 1 pinch turmeric powder
Soy-Free Cream Layer (No-Bake)
- 300 g (1 1/4 cups) mango puree
- 380 g (13.5 oz can) full-fat coconut milk
- 80 g (1/4 cup) maple syrup
- 2-3 tbsp lime juice or lemon juice
- 1 tsp vanilla extract
- 1 1/4 tsp pure agar powder
- 1/8-1/4 tsp turmeric
Instructions
- Prepare the crust: Preheat the oven to 360 °F (180 °C) and grease an 8-inch pie or tart pan with oil. In a food processor, pulse the nuts or seeds and granola or oats first. Add the soft dates and blend until the mixture sticks together when pressed. Adjust by adding dates if too dry or oats/granola if too sticky. Press the crust mixture evenly on the bottom and up the sides of the pan. Set aside.
- Create the mango cream layer: In a food processor or blender, combine silken tofu, ripe mango cubes, maple syrup, cornstarch or arrowroot flour, lime or lemon juice, vanilla extract, coconut oil, and turmeric if using. Blend until completely smooth and creamy. Pour the mango cream evenly over the crust in the pan.
- Bake the pie: Place the pie in the preheated oven and bake for about 35 minutes, adjusting slightly according to your oven’s performance. Once baked, turn off the oven and allow the pie to cool at room temperature until no longer hot. Transfer the pie to the refrigerator to set fully, or freeze for approximately 30 minutes to speed up setting.
- Prepare the mango jelly layer: In a saucepan, combine water with agar powder and turmeric powder and bring to a boil, stirring constantly to dissolve agar fully. Add lime or lemon juice and mango puree, stirring continuously. Strain the hot mixture through a fine sieve into a bowl to remove any lumps. Pour the jelly mixture evenly over the set mango cream layer. Tilt the pan gently to spread the jelly evenly. Refrigerate the pie until the jelly layer is firm.
- Serve and store: Once the jelly layer is set, slice and enjoy your mango pie. Store any leftovers in the refrigerator for up to 5 days.
- Soy-Free No-Bake Version: To prepare the soy-free cream alternative, pour coconut milk into a saucepan, add agar powder and turmeric, and stir until dissolved. Bring to a boil, then add mango puree, maple syrup, lime juice, and vanilla extract. Simmer for 1-2 minutes, strain through a sieve, and pour over the prepared crust. Allow to cool at room temperature until not hot, then refrigerate for at least 3-4 hours or overnight to set.
Notes
- For an oil-free crust, substitute the coconut oil with 4 tbsp of cashew butter or coconut butter.
- Use 100% pure agar powder; if your agar contains additives, increase the quantity accordingly (e.g., if only 25% agar, multiply the powder by four times).
- Silken tofu can be replaced with the soy-free cream layer recipe using coconut milk and agar for those avoiding soy.
- Measure ingredients by weight for best results using a kitchen scale.
- This mango pie is best served chilled for optimal texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International