Irresistible Mango Pie – A Luscious Vegan Dessert Recipe
If you’ve ever craved a dessert that feels like a sun-soaked tropical getaway, the Irresistible Mango Pie – A Luscious Vegan Dessert Recipe is exactly what you need. This pie combines the vibrant sweetness of ripe mangoes with a delightfully creamy texture, all while being 100% vegan and dairy-free. Every bite bursts with bright mango flavor balanced by a gently zesty hint of lime, making it a heavenly treat that’s perfect for warm days, celebrations, or anytime you want to indulge in a guilt-free slice of paradise.
Ingredients You’ll Need
This recipe relies on a handful of simple but essential ingredients that work harmoniously to create texture, flavor, and the perfect balance of sweetness. Each plays a key role, whether it’s the crunchy vegan crust or the smooth creamy filling that holds it all together.
- Graham cracker crumbs (1½ cups): Use vegan crackers to ensure the crust stays dairy-free, providing a crispy, buttery base.
- Coconut oil (¼ cup, melted): Adds richness and helps bind the crust together while keeping it plant-based.
- Maple syrup (2 tablespoons for crust, ¼ cup for filling): Natural sweetness with a subtle depth that complements mango beautifully.
- Mango puree (2½ cups): Fresh Alphonso or Ataulfo mangoes are ideal for their luscious, creamy texture and vibrant flavor.
- Cornstarch (¼ cup): Acts as a thickener to give the filling its perfect silky consistency.
- Full-fat coconut milk (½ cup): Adds creaminess and a subtle tropical flavor that enhances the mango without overpowering it.
- Lime juice (1 tablespoon): Brings a fresh zesty brightness that balances the sweetness of the mango.
- Vanilla extract (1 teaspoon): Provides warmth and depth, rounding out the flavors beautifully.
- Coconut whipped cream (optional topping): For an extra touch of indulgence and cloud-like texture on top.
- Fresh mango slices and lime zest (optional topping): Perfect for garnishing with vibrant color and fresh fruit flavor.
How to Make Irresistible Mango Pie – A Luscious Vegan Dessert Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). Combine the vegan graham cracker crumbs with the melted coconut oil and 2 tablespoons of maple syrup in a mixing bowl. Mix until the crumbs are evenly coated and hold together when pressed. Firmly press this mixture into the bottom and up the sides of a 9-inch pie pan to form an even crust. Bake for 8 to 10 minutes, until the edges begin to brown slightly. This baked crust offers a deliciously crisp and buttery base that’s essential for texture contrast.
Step 2: Make the Mango Filling
While the crust cools, whisk together the mango puree, cornstarch, full-fat coconut milk, maple syrup, lime juice, and vanilla extract in a saucepan until completely smooth. Cook the mixture over medium heat, whisking constantly to prevent lumps, for about 6 to 8 minutes. You will notice the filling thickening and gently bubbling—this is the cue to take it off the heat. Let the filling cool slightly for about 5 minutes before pouring it into the cooled crust, allowing it to set just right without melting your crust.
Step 3: Chill and Set
Spread the mango filling evenly over the crust and smooth the surface with a spatula. Place the pie in the refrigerator and let it chill for a minimum of 4 hours, but preferably overnight. This resting time allows your luscious vegan mango pie to set firmly, ensuring every slice comes out perfectly shaped and ready to impress.
How to Serve Irresistible Mango Pie – A Luscious Vegan Dessert Recipe
Garnishes
Before serving, elevate the presentation and flavor of your pie with a generous dollop of coconut whipped cream. Add fresh mango slices arranged artfully on top along with a sprinkle of lime zest to give it a fresh, colorful, and inviting finish. These little touches not only look stunning but also add layers of flavor and texture that delight your guests’ senses.
Side Dishes
This mango pie pairs wonderfully with light and refreshing accompaniments. Consider serving it alongside a crisp mixed green salad dressed with citrus vinaigrette, or indulge your sweet tooth with a scoop of vegan vanilla ice cream for an extra creamy contrast. The tropical notes naturally complement fresh fruit platters, making it perfect for summer gatherings or brunches.
Creative Ways to Present
Consider slicing the pie into mini tartlets or serving it in mason jars for a charming, portable dessert option. Another fun idea is to top individual slices with toasted coconut flakes or crushed nuts for added crunch. Whether it’s a casual family weekend or a festive dinner party, presenting your Irresistible Mango Pie – A Luscious Vegan Dessert Recipe with care makes the experience even more memorable.
Make Ahead and Storage
Storing Leftovers
Leftover pie should be kept covered in the refrigerator to maintain freshness and prevent it from absorbing other odors. It will stay delicious for up to 3 days, making it an excellent make-ahead dessert that can satisfy your mango cravings well beyond the initial serving.
Freezing
You can freeze your mango pie for up to 1 month. Wrap it tightly in plastic wrap followed by a layer of aluminum foil to protect it from freezer burn. When ready to enjoy, thaw it overnight in the refrigerator to maintain its texture and flavor perfectly.
Reheating
This pie is best enjoyed cold or at room temperature, so reheating is generally not recommended. If you prefer it slightly warmer, let it sit out for about 30 minutes to take the chill off without losing the creamy consistency that makes it so irresistible.
FAQs
Can I use frozen mango for the pie?
Absolutely! If fresh mangoes are out of season, frozen mango works well. Just make sure to thaw and blend it into a smooth puree by straining out any excess water to keep the filling from becoming too runny.
Is this mango pie gluten-free?
It can easily be gluten-free if you use certified gluten-free vegan graham crackers or substitute with a nut-based crust like crushed almonds or cashews. This makes it friendly for those with gluten sensitivities.
What can I substitute for coconut oil in the crust?
If you don’t have coconut oil, melted vegan butter or refined avocado oil can also do the trick. Simply ensure it’s melted and mix it into the crumbs to hold the crust together beautifully.
Can I make this pie sugar-free?
Yes! Swap out the maple syrup or agave nectar for a natural sugar-free sweetener like erythritol or monk fruit sweetener, adjusting to taste. Keep in mind this may affect the overall texture slightly.
How long will the pie hold its texture after refrigeration?
The pie maintains its perfect silky texture for up to 3 days in the fridge. Beyond that, the crust could soften, so it’s best enjoyed fresh or within that time frame for optimal taste and texture.
Final Thoughts
This Irresistible Mango Pie – A Luscious Vegan Dessert Recipe is truly a slice of tropical heaven that’s easy to make, beautifully vibrant, and utterly satisfying. Whether you’re a devoted vegan or just someone who loves bright, fresh flavors, this pie will quickly become a favorite to share with friends and family. So go ahead, dive into this luscious vegan delight and treat yourself to something special—you deserve it!
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Irresistible Mango Pie – A Luscious Vegan Dessert Recipe
- Total Time: 4 hours 25 minutes
- Yield: 8 slices 1x
- Diet: Vegan
Description
This irresistible mango pie is a luscious vegan dessert featuring a crisp graham cracker crust and a creamy, tropical mango filling. Perfectly balanced with natural sweetness and tangy lime, it’s a refreshing treat ideal for any occasion. The pie is dairy-free, vegan, and easy to make, with an optional coconut whipped cream topping for extra indulgence.
Ingredients
For the crust:
- 1½ cups graham cracker crumbs (use vegan crackers)
- ¼ cup coconut oil (melted)
- 2 tablespoons maple syrup
For the filling:
- 2½ cups fresh or canned mango puree (preferably Alphonso or Ataulfo)
- ¼ cup cornstarch
- ½ cup full-fat coconut milk
- ¼ cup maple syrup or agave nectar
- 1 tablespoon lime juice
- 1 teaspoon vanilla extract
For topping (optional):
- Coconut whipped cream
- Fresh mango slices
- Lime zest
Instructions
- Prepare the crust: Preheat the oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs, melted coconut oil, and maple syrup until thoroughly combined. Press the mixture firmly into the bottom and sides of a 9-inch pie pan to form an even crust. Bake for 8–10 minutes until set and slightly golden. Remove from the oven and let cool completely.
- Make the filling: In a saucepan, whisk together mango puree, cornstarch, full-fat coconut milk, maple syrup, lime juice, and vanilla extract until smooth and free of lumps. Cook over medium heat, constantly whisking to prevent lumps, until the mixture thickens and begins to bubble, approximately 6–8 minutes.
- Cool and assemble: Remove the thickened filling from heat and allow it to cool for 5 minutes. Then pour it evenly into the cooled crust, smoothing the surface with a spatula to create an even layer.
- Chill the pie: Cover the pie and refrigerate for at least 4 hours, preferably overnight, until the filling is fully set and firm.
- Serve: Before serving, optionally top the pie with coconut whipped cream, fresh mango slices, and a sprinkle of lime zest for extra flavor and decoration.
Notes
- Ensure the mango puree is smooth and not overly watery; strain if necessary to avoid a thin filling.
- For an alternative crust with a nutty flavor, substitute crushed almonds or cashews for the graham cracker crumbs.
- This mango pie tastes best when chilled overnight and served cold.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical, Vegan
