Raw mango pie with almond-date crust is a no-bake dessert that tastes like pure mango. Soaked dried mango and two fresh mangos set with melted virgin coconut oil into a soft, silky filling over the nutty crust. Twenty-five minutes of work, then the fridge does the rest.
Get ready to dazzle your family and friends with a dessert that’s as beautiful as it is delicious! This raw mango pie is a burst of tropical sunshine, featuring a creamy, vibrant mango filling nestled in a wholesome almond-date crust. It’s incredibly simple to make—no oven required!—and proves that healthy treats can be the most decadent. The filling is superb with mango alone, but a touch of coconut oil helps create perfectly firm slices every time.
Ingredients
• 1 recipe Almond, Date, and Coconut Pie Crust
• 1 cup / 250 mL dried mango, soaked in water for 10 minutes
• 3 cups / 750 mL chopped fresh mango, about 2 mangos
• 2 tablespoons / 30 mL (1 fl oz) melted virgin coconut oil or 2 teaspoons / 10 mL (0.3 fl oz) guar gum (optional)
• 1 cup / 250 mL sliced strawberries, for garnish
Instructions
1. Prepare the Almond, Date, and Coconut Pie Crust and press it firmly into an 8- or 9-inch (20 or 23 cm) pie plate. Set aside.
2. Drain the soaked dried mango well, pressing it in a small sieve or with your hands to remove all excess liquid.
3. Place the drained dried mango, fresh chopped mango, and optional coconut oil or guar gum into a high-speed blender or food processor. Blend until the mixture is completely smooth and creamy.
4. Pour the mango filling over the prepared pie crust and use a spatula to spread it into an even layer.
5. Artfully arrange the sliced strawberries on top for a beautiful garnish.
6. Refrigerate the pie for at least 2 to 3 hours to allow the filling to set and firm up.
7. Serve chilled to ensure the slices hold their shape perfectly.
Nutritional Information
• Makes one 8- or 9-inch pie, serving 8.
• Per slice (1/8 pie)
• Calories: 277
• Protein: 5 g
• Fat: 13 g
• Carbohydrate: 41 g (22 g from sugar)
• Dietary Fibre: 6 g (0.21 oz)
• Vitamin C: 37 mg
• Vitamin E: 6 mg
Pro Tips
• For cleaner, firmer slices, don’t skip the optional coconut oil or guar gum. It acts as a natural stabilizer and helps the filling set beautifully.
• Use ripe, sweet mangos for the best flavor. Ataulfo or Honey mangos are excellent choices as they are less fibrous and have a rich, creamy texture.
• Don’t discard the mango soaking water! It’s packed with flavor and makes a delicious, sweet base for your next smoothie or oatmeal.
• Get creative with your garnish! Sliced kiwi, passion fruit pulp, or a sprinkle of toasted shredded coconut are fantastic alternatives to strawberries.
FAQ
Q: Can I make this raw mango pie without nuts
A: Yes, for a nut-free version, you can substitute the almonds in the crust with an equal amount of raw sunflower seeds or pumpkin seeds. The texture will be slightly different but still delicious and wholesome.
Q: Is this mango pie healthy with all the sugar
A: This pie is sweetened naturally with whole fruits like dates and mangoes, which also provide essential fiber, vitamins, and minerals. Unlike desserts with refined sugar, the natural sugars here are part of a whole-food package, making it a healthier, nutrient-dense vegetarian treat.
Q: How should I store this vegetarian mango pie
A: Store the pie covered in the refrigerator for up to 4 days. For longer storage, you can freeze it for up to a month. Let it thaw in the refrigerator for a few hours before serving for the best creamy texture.
Q: What can I use instead of coconut oil
A: The coconut oil helps the filling set firmly. If you prefer to avoid it, using the guar gum is the best alternative. You could also try a tablespoon of psyllium husk powder, though it may slightly alter the texture. For the best sliceable result, a firming agent is recommended.
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Raw Mango Pie with Almond-Date Crust
Ingredients
Method
- Prepare the Almond, Date, and Coconut Pie Crust and press it firmly into an 8- or 9-inch (20 or 23 cm) pie plate.
- Set aside.
- Drain the soaked dried mango well, pressing it in a small sieve or with your hands to remove all excess liquid.
- Place the drained dried mango, fresh chopped mango, and optional coconut oil or guar gum into a high-speed blender or food processor.
- Blend until the mixture is completely smooth and creamy.
- Pour the mango filling over the prepared pie crust and use a spatula to spread it into an even layer.
- Artfully arrange the sliced strawberries on top for a beautiful garnish.
- Refrigerate the pie for at least 2 to 3 hours to allow the filling to set and firm up.
- Serve chilled to ensure the slices hold their shape perfectly.
- Don't discard the mango soaking water! It's packed with flavor and makes a delicious, sweet base for your next smoothie or oatmeal.
