No-Bake Mango Pie
We’re days away from the official start of fall, guys! Temps have gradually decreased, but I’m still holding on to the last grocery sightings of watermelons (until orange-bright pumpkins and autumn spices take me over). I’ll miss summer sunshine! But before it escapes, here’s my end-of-the-season, summery tribute–a divine raw, vegan, No-Bake Mango Pie.
…a little piece of summer with each delectable bite.
While mangoes are more plentiful in the summer months, here’s the good news. You don’t have to really say goodbye. Mango peak season overlaps around the world, so you can eat them practically year-round (everyone needs a summer fix for every season of the year). Pair this tropical pie, with this simple 3 ingredient nutty crust, and you have magnificence.
This simple date-speckled nut crust, is also filled with healthy nutrients, and adds such a yummy base for this winning no-bake pie.
Why must you love mangoes? They’re loaded with polyphenols–micronutrients found in plant-based food, that function as antioxidants. They also contain magnesium and potassium, and the antioxidant mangiferen, which support healthy heart function. Mangoes are also rich in vitamins A and C, promoting healthy hair and skin.
This gorgeously-golden crowd-pleaser is a perfect dessert, but because it’s not too sweet, we’ve definitely had its leftovers for breakfast, too! It’s also the perfect canvass for any topping. Blueberries and mint leaves contrast beautifully with the rich yellow. You can also rainbow-it-up with an assortment of berries and kiwi. Or dive into the slice as is (because waiting isn’t always as fun).
No-Bake Mango Pie
Prep Time: 15-20 mins + Freeze Time
Good For: Dessert
Cuisine: Vegan, Gluten-Free, Grain-Free, Soy-Free
- 1 cup of almonds
- 1 1/4 cup of coconut flakes
- 1 cup of dates
- 4 cups of mango (about 4 medium-sized mangoes)
- 3/4 cup of creamed coconut (not coconut cream)
- 1 cup of plant-based milk
- 1/4 cup of maple syrup
- 1 tbsp of vanilla
- 1 tbsp of lemon juice
- pinch of salt
- Add almonds and coconut flakes to a food processor, and pulse until mixture is fine but not powdery.
- Next add dates, and process again, until mixture easily sticks or holds together when pressed between fingers. If not, add a few more dates and process again.
- Add crust to the parchment-lined pan and distribute with hands. Press into pan with fingers, or the back of a parchment-lined glass cup, allowing crust to go higher on sides. Set in freezer to firm while you make the filling.
- Add all filling ingredients to a blender, and blend until very smooth, scraping down sides as needed. If not blending well, add 1 TBS of milk at a time and blend until very smooth.
- Adjust taste as needed: lemon juice for tartness and maple syrup for sweetness.
- Add filling to crust and cover loosely with cling wrap or wax paper, and freeze until firm – up to 6 hours or overnight. Let thaw for 25-30 minutes before serving.
- Serve as is, or top with fresh fruit, coconut whip cream, or citrus zest. Store leftovers in fridge for up to 5 days, or in freezer for up to a month.
- You can find creamed coconut as a pure, solid, concentrated block in a box. This recipe calls for 3/4 of a cup of creamed coconut, equivalent to about 1/2 a box.
- Though I prefer fresh mangoes in this recipe, you can still use frozen mango. Just thaw before measuring and blending.
- If you’re low on mangoes, you can sub 1 mango for 1 large banana (no more than that, as you’ll start to lose the bold mango flavor). Still tastes superb, especially if you’re down with bananas.
Did you make this recipe? Tag @cmhsocial on Instagram and hashtag it #cmhsocial
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