Description

If you’re craving something fruity, creamy, and absolutely refreshing, this Mango Pie is the dessert you’ve been waiting for

Ingredients

Scale

For the 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

For the 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

Step 1: Make the Crust
In a food processor, blend dates, oats (or almond flour), coconut, and a pinch of salt until the mixture is sticky and holds together when pressed. Press it firmly into the bottom of your tart pan or springform pan. Place in the freezer while you prepare the filling.

Step 2: Soften the Mango (optional)
If using frozen mango, ensure it is fully thawed and slightly warmed to help it blend smoothly. For even more flavor, simmer the mango in a saucepan for 5 minutes to intensify the sweetness.

Step 3: Prepare the Filling
In a blender, combine soaked cashews, mango, coconut milk, sweetener, lime juice, and vanilla extract. Blend until completely smooth and creamy. If needed, add a tablespoon of coconut oil for a silkier texture.

Step 4: Assemble and Chill
Pour the filling over the chilled crust. Smooth the top with a spatula. Refrigerate for 4–6 hours or freeze for 1–2 hours until firm.

Step 5: Slice and Serve
Carefully remove the pie from the pan. Garnish with mango slices, coconut flakes, or fresh mint before slicing and serving.

Notes

Add passion fruit (maracuja) pulp for tangy flavor
Top with toasted coconut flakes or crushed pistachios
Swirl in berry puree for contrast and color

Prep Time: 15
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 8
Calories: 260
Sugar: 16g (natural)
Fat: 15g
Carbohydrates: 30g
Fiber: 3g
Protein: 5g

Keywords: MANGO PIE