Ingredients
Crust
- 2 oz nuts or seeds (of choice)
- 1 cup granola or rolled oats (gluten-free if needed)
- 5 oz soft dates (pitted)
Mango Cream Layer
- 1 (12.3 oz) block of silken tofu (see notes for a soy-free version)
- 1 1/2 cups ripe mango (cubed)
- 1/4 cup maple syrup
- 4 tbsp cornstarch (or arrowroot flour)
- 2-3 tbsp lime juice (or lemon juice)
- 1 tsp vanilla extract
- 1 1/2 tbsp coconut oil (see notes)
- 1/8-1/4 tsp turmeric (optional)
Jelly Layer
- 2/3 cup mango puree
- 1/4 cup water
- 1 1/2 tbsp lime juice (or lemon juice)
- 1/4 tsp pure agar powder (see notes)
- 1 pinch of turmeric powder
Instructions
- Prepare Crust: Oil or grease an 8-inch pie or tart pan and preheat your oven to 360 °F (180 °C). Process the nuts or seeds and granola or oats in a food processor. Add the pitted dates and pulse until the mixture sticks together when pressed between your fingers. Adjust by adding more dates if too dry or more granola/oats if too sticky. Press the mixture evenly into the bottom and sides of the pan and set aside.
- Make Mango Cream Layer: In a food processor or blender, combine silken tofu, cubed ripe mango, maple syrup, cornstarch (or arrowroot flour), lime or lemon juice, vanilla extract, coconut oil, and turmeric (optional). Blend until completely smooth and creamy. Pour this mixture over the prepared crust and spread evenly.
- Bake the Pie: Bake the pie in the preheated oven for about 35 minutes, adjusting time as needed depending on your oven. Once done, turn off the oven and let the pie cool at room temperature until it is no longer hot to the touch. Transfer the pie to the refrigerator to set. To expedite, you may freeze it for about 30 minutes.
- Prepare Jelly Layer: In a saucepan or skillet, combine water, agar powder, and turmeric powder. Bring to a boil while stirring to dissolve the agar powder completely. Stir in lime or lemon juice and mango puree constantly. Strain the mixture through a fine mesh sieve into a bowl.
- Assemble Jelly Layer: Pour the strained mango jelly evenly over the chilled mango cream layer. Slightly tilt the pan to spread the jelly layer uniformly. Transfer the pie back into the refrigerator to set completely.
- Serve and Store: Once set, slice the mango pie and serve chilled. Store any leftovers in the refrigerator for up to 5 days.
Notes
- For a soy-free version, use a substitute for silken tofu such as cashew cream or coconut yogurt.
- The pie pan should be 8 inches to ensure proper crust thickness.
- Using a kitchen scale is recommended for accurate measurement.
- If the crust mixture is too crumbly, add more dates; if too sticky, add more oats or granola.
- The turmeric in the recipe is optional and used for subtle color enhancement and minimal flavor.
- Coconut oil can be substituted with another neutral oil if desired.
- Agar powder can be substituted with gelatin if not vegan, but adjust quantities accordingly.
- Freeze for 30 minutes to speed chilling but avoid freezing solid for best texture.
- Store leftovers covered tightly in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Vegan
