If you’re yearning for a dessert that bursts with tropical sunshine and creamy delight, then you absolutely must try the Irresistible Mango Pie : A Luscious Vegan Dessert Recipe. This pie combines the natural sweetness of ripe mangoes with a silky coconut filling nestled in a crunchy, subtly sweet crust. What makes this pie truly special is how it celebrates simple, wholesome ingredients that come together to create an unforgettable vegan treat that anyone can enjoy. Whether you’re serving it for a summer gathering or just craving a taste of paradise, this pie is guaranteed to impress and satisfy.
Ingredients You’ll Need
Gathering your ingredients is simple, and every one of them plays a vital role in bringing this delectable mango pie to life. From the crumbly crust to the smooth, luscious filling, these components create a lovely balance of flavors and textures that feels effortless yet impressive.
- 1 1/2 cups graham cracker crumbs or vegan digestive biscuit crumbs: These form the sturdy, flavorful base of your pie crust with just the right amount of crunch.
- 1/3 cup coconut oil, melted: Adds richness to the crust, helping it bind while contributing a subtle tropical flavor.
- 2 tablespoons maple syrup: Natural sweetness for the crust with depth and warmth, perfectly complementing the mango.
- 2 cups ripe mango flesh, fresh or frozen and thawed: The star ingredient offering ripe, juicy sweetness and vibrant color.
- 1 cup full-fat coconut milk: Provides a creamy, dairy-free richness that elevates the filling’s texture.
- 1/3 cup organic cane sugar: Balances tartness and enhances the mango’s natural fruitiness.
- 3 tablespoons cornstarch: The secret to a perfectly set filling that’s silky yet firm enough to slice.
- 2 tablespoons fresh lime juice: Brightens the filling with a zesty tang, cutting through the sweetness.
- 1 teaspoon vanilla extract: Adds warmth and complexity to every bite.
- 1/4 teaspoon turmeric (optional): Just a pinch for a stunning golden hue without affecting flavor.
- Pinch of salt: Enhances all the flavors and rounds out the sweetness beautifully.
How to Make Irresistible Mango Pie : A Luscious Vegan Dessert Recipe
Step 1: Prepare and Bake the Crust
Start by preheating your oven to 350°F. In a mixing bowl, combine the graham cracker crumbs, melted coconut oil, and maple syrup until the mixture holds together well. Press this crumbly blend firmly into the bottom and sides of a 9-inch pie pan — think of it as creating a warm, inviting little bed for your luscious mango filling. Bake the crust for 10 minutes until it’s just beginning to turn golden, then take it out and let it cool slightly while you work on the filling. This step ensures a crispy crust that won’t get soggy once the filling goes in.
Step 2: Whip Up the Mango Filling
Next, gather your blender or food processor. Add the fresh or thawed mango flesh, coconut milk, organic cane sugar, cornstarch, fresh lime juice, vanilla extract, turmeric if you’re using it, and a pinch of salt. Blend everything until perfectly smooth and creamy, ensuring no lumps remain. This silky mango mixture is what sets this dessert apart — it’s bursting with tropical sweetness, enriched by coconut and brightened by lime.
Step 3: Assemble and Bake the Pie
Pour your velvety mango filling into the pre-baked crust, smoothing the top with a spatula for that flawless finish. Return the pie to the oven and bake for 35 to 40 minutes. You’ll know it’s done when the edges look set but the center still has a gentle jiggle — this creates a luscious texture that firms up beautifully after chilling. Remove from the oven and allow the pie to cool to room temperature before refrigerating.
Step 4: Chill and Serve
Patience is key here. Refrigerate your mango pie for at least 4 hours so it can fully set and the flavors meld beautifully. This chilling process transforms the pie into a refreshing, tropical delight that slices cleanly and looks stunning on the plate.
How to Serve Irresistible Mango Pie : A Luscious Vegan Dessert Recipe
Garnishes
Presentation is part of the joy when serving this pie. Top it with fresh mango slices for an extra burst of fruitiness or a dollop of coconut whipped cream to highlight the creamy coconut milk in the filling. A sprinkle of toasted shredded coconut or a few mint leaves add delightful texture and a pop of color, turning your dessert into a feast for the eyes as well as the palate.
Side Dishes
Because this pie is rich yet refreshing, it pairs wonderfully with light accompaniments like fresh berries or a tangy passion fruit coulis. You might also serve it alongside a crisp, slightly bitter green salad dressed with lime, balancing sweet and savory to keep things exciting and harmonious.
Creative Ways to Present
For a playful twist, turn the pie into individual servings by pouring the filling into small jars over the crumb crust, then chilling until set. This approach is perfect for parties and makes serving effortless. Alternatively, try layering the mango mixture with chunks of coconut cake or vegan sponge for a stunning layered trifle that keeps everyone coming back for more.
Make Ahead and Storage
Storing Leftovers
Any leftover Irresistible Mango Pie : A Luscious Vegan Dessert Recipe can be stored covered in the refrigerator for up to 3 days. Keeping it chilled maintains its perfect texture, and the flavors continue to deepen over time, making each slice even more delightful.
Freezing
If you want to prepare this pie well in advance, you can freeze it after baking and cooling. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn, and freeze for up to one month. When you’re ready to enjoy, thaw it slowly overnight in the refrigerator for best results.
Reheating
This mango pie is best enjoyed cold or at room temperature to preserve its creamy nature. If you prefer it slightly warmer, let it sit out for 15 to 20 minutes before serving but avoid microwaving, as this can alter the texture of the filling.
FAQs
Can I use frozen mango instead of fresh?
Absolutely! Frozen mango is a great choice and often more convenient. Just be sure to thaw it completely and drain any excess juice before blending to avoid a watery filling.
Is this recipe gluten-free?
You can easily make it gluten-free by choosing gluten-free graham crackers or digestive biscuits for the crust. The rest of the recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
How ripe should the mangoes be?
For the best flavor, use mangoes that are fully ripe and sweet. They should give slightly to gentle pressure and have a rich aroma. This ripeness ensures your pie is bursting with that fruity, luscious taste.
Can I substitute cornstarch with another thickener?
Yes, arrowroot powder or tapioca starch can be used as a substitute in equal amounts. These alternatives will help the filling set just as beautifully without changing the flavor.
Is there an alternative to coconut milk?
While full-fat coconut milk provides fantastic creaminess and flavor, you could try a creamy cashew or oat milk for a different twist, but the texture may vary slightly.
Final Thoughts
If you’re craving a dessert that feels like a warm hug from the tropics, don’t hesitate to whip up the Irresistible Mango Pie : A Luscious Vegan Dessert Recipe. It’s a wonderfully approachable yet impressive treat that brings together bright fruit, creamy coconut, and a crunchy crust in perfect harmony. Trust me, once you try this pie, it’ll become one of your favorite go-to vegan desserts for every occasion!
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Irresistible Mango Pie : A Luscious Vegan Dessert Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes plus chilling time
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegan
Description
This Irresistible Mango Pie is a luscious vegan dessert that combines a crisp, flavorful crust with a smooth, tropical mango filling. Perfect for summer or any occasion, this dairy-free pie is made with fresh or thawed mangoes, rich coconut milk, and a hint of lime for brightness, all baked to a perfect set and chilled to enhance its creamy texture.
Ingredients
Crust Ingredients
- 1 1/2 cups graham cracker crumbs or vegan digestive biscuit crumbs
- 1/3 cup coconut oil, melted
- 2 tablespoons maple syrup
Filling Ingredients
- 2 cups ripe mango flesh, fresh or frozen and thawed
- 1 cup full-fat coconut milk
- 1/3 cup organic cane sugar
- 3 tablespoons cornstarch
- 2 tablespoons fresh lime juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon turmeric (optional, for color)
- Pinch of salt
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs (or vegan digestive biscuit crumbs) with the melted coconut oil and maple syrup. Mix well until the crumbs are evenly coated and the mixture holds together when pressed.
- Form and bake the crust: Press the crust mixture firmly and evenly into the bottom and sides of a 9-inch pie pan. Bake the crust for 10 minutes until set and slightly golden. Remove from the oven and allow it to cool slightly to prepare for the filling.
- Make the mango filling: In a blender, add the mango flesh, full-fat coconut milk, organic cane sugar, cornstarch, fresh lime juice, vanilla extract, turmeric (if using), and a pinch of salt. Blend until the mixture is completely smooth and creamy.
- Assemble and bake the pie: Pour the smooth mango filling into the pre-baked crust, spreading it evenly and smoothing the top. Bake the pie in the oven for 35 to 40 minutes until the edges of the filling are set and firm but the center still has a slight jiggle, indicating it’s perfectly cooked.
- Cool and chill: Remove the pie from the oven and allow it to cool to room temperature on a wire rack. Then refrigerate the pie for at least 4 hours to fully set the filling for easy slicing and the best texture.
Notes
- For an extra tropical flavor, add a tablespoon of shredded coconut to the crust mixture before baking.
- Garnish the pie with fresh mango slices and coconut whipped cream right before serving for a delightful presentation.
- You can substitute organic cane sugar with other vegan-friendly sweeteners if desired.
