Get ready to dazzle your guests with a dessert that’s as vibrant and beautiful as it is delicious! This Raw Mango Strawberry Pie is the ultimate no-bake treat, bursting with tropical sunshine and sweet berry notes. With a rich, creamy mango filling nestled in a wholesome almond-date crust, it’s a guilt-free indulgence that requires no oven time. Perfect for warm days, special occasions, or anytime you need a show-stopping dessert that’s secretly simple to make.
Ingredients
• For the Crust
• 1 recipe Almond, Date, and Coconut Pie Crust
• For the Mango Filling
• 1 cup / 250 mL dried mango
• 3 cups / 750 mL chopped fresh mango, about 2 large mangos
• 2 tbsp / 30 mL melted virgin coconut oil or 2 tsp / 10 mL guar gum (optional, for firmness)
• For the Garnish
• 1 cup / 250 mL sliced fresh strawberries
Instructions
1. Prepare one recipe for Almond, Date, and Coconut Pie Crust in an 8- or 9-inch (20 or 23 cm) pie dish and set it aside.
2. Place the dried mango in a bowl and cover with water. Let it soak for 10 minutes to soften.
3. Drain the soaked mango well, pressing it in a sieve or with your hands to remove all excess liquid. Don’t discard the flavorful soaking water—it’s perfect for smoothies!
4. In a high-speed blender or food processor, combine the drained dried mango, fresh chopped mango, and the optional melted coconut oil or guar gum. Blend until the mixture is completely smooth and creamy.
5. Pour the mango filling into the prepared pie crust and spread it evenly with a spatula.
6. Arrange the sliced strawberries decoratively over the top of the filling.
7. Refrigerate the pie for at least 2 to 3 hours, or until the filling is firm and set.
8. Serve chilled to ensure the slices hold their shape beautifully.
Nutritional Information
• Per slice (1/8 of pie)
• Calories: 277
• Protein: 5 g
• Fat: 13 g
• Carbohydrates: 41 g
• Fiber: 6 g
• Sugar: 22 g
• Vitamin C: 37 mg
Pro Tips
• For the best flavor and natural sweetness, use ripe, fragrant fresh mangos.
• Adding the optional coconut oil or guar gum will help the filling set firmer, making it easier to get clean, sharp slices.
• Don’t throw away the water used to soak the dried mango! It’s packed with flavor and perfect for adding to your morning smoothie.
• Feel free to swap the strawberry garnish with other fresh fruits like kiwi, passion fruit, or a sprinkle of toasted shredded coconut.
• For best results, always serve this pie chilled directly from the refrigerator to maintain its firm texture.
FAQ
Q: Is this raw mango pie recipe vegan
A: Yes, this Raw Mango Strawberry Pie is naturally vegan and dairy-free. The crust is made from almonds and dates, and the filling uses only fruit and optional coconut oil, making it a perfect plant-based dessert.
Q: Can I make this vegetarian pie without dried mango
A: While dried mango adds a concentrated sweetness and helps with texture, you can try omitting it. To ensure the filling sets, use 3.5 to 4 cups of fresh mango and be sure to include the optional guar gum or coconut oil for firmness. The flavor will be slightly less intense but still delicious.
Q: How should I store this no-bake mango pie
A: Store the pie tightly covered or in an airtight container in the refrigerator for up to 4 days. Because it’s a raw, no-bake dessert, it must be kept chilled to maintain its firm texture. You can also freeze individual slices for longer storage.
Q: What can I use instead of coconut oil
A: If you prefer not to use coconut oil, the recipe suggests using guar gum as an alternative to help the filling set firmly. You could also try a small amount of melted cacao butter. If you omit a firming agent altogether, the pie will have a softer, more pudding-like consistency.
