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Vegan No Bake Mango Pie


  • Author: Eat Drink Shrink
  • Total Time: 45 minutes
  • Yield: 6-8 slices 1x

Ingredients

Scale

Filling:

  • 2 cups (15 oz.) mango puree
  • 1/2 cup maple syrup
  • 2 tbsp lime juice
  • 1 can (14 fl. oz.)full fat coconut milk
  • 2 tablespoons Tapioca Flour
  • 1 1/2 tsp Vanilla Extract
  • 3/4 cup Water
  • 2 teaspoons Agar Agar Poweder

Crust: 

  • 2 cups vegan graham crackers or ginger snaps
  • 1/4 cup melted coconut oil or vegan butter

Instructions

  1. For the crust, combine the crushed graham crackers or ginger snaps with melted coconut oil. Press into the pie dish, then set aside in fridge to chill. 
  2. In a food processor add the mango puree, maple syrup, coconut milk, tapioca flour, lime juice, and vanilla blend until smooth. Set aside.
  3. Pour the water into a saucepan, sprinkle the surface with the agar-agar powder and whisk. Bring to a boil, then gently simmer for 1 to 2 minutes. Whisk the mango mixture into the simmering agar-agar. Return the mixture to a boil and gently simmer, stirring constantly, until thickened, 2 to 3 minutes.
  4. Pour the hot pie filling into the pie dish, refrigerate until firm and set, 3 to 5 hours. Serve chilled or bring to room temperature, either way the pie will remain firm.
  5. Top with Coconut Cream Whipped Topping and lime zest!
  • Prep Time: 45 minutes
  • Category: Cheesecake
  • Cuisine: Desset

Nutrition

  • Serving Size: 1
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