No Bake Mango Pie (vegan)

Recipe inspiration & adaptation from: Labeless Nutrition

RECIPE IMAGE from Labeless Nutrition

Filling:

2 cups (15oz) mango puree

½ cup maple syrup

2 TBSP lime juice

1 can (14oz) full fat coconut milk

2 TBSP tapioca flour

1 ½ tsp vanilla extract

¾ cup water

2 tsp agar agar powder

 

Crust:

2 cups vegan graham crackers

¼ cup melted coconut oil or vegan butter

 

 

Directions:

1. For the crust, combine the crushed graham crackers or ginger snaps with melted coconut oil. Press into the pie dish, then set aside in the refrigerator to chill. 

                                                                                

2. In a food processor add the mango puree, maple syrup, coconut milk, tapioca flour, lime juice, and vanilla, and blend until smooth. Set aside.

 

3. Pour the water into a saucepan, sprinkle the surface with the agar-agar powder and whisk. Bring to a boil, then gently simmer for 1 to 2 minutes. Whisk the mango mixture into the simmering agar-agar liquid. Return the mixture to a boil and gently simmer, stirring constantly, until thickened, 2 to 3 minutes.

 

4. Pour the hot pie filling into the pie dish, refrigerate until firm and set, about 3 to 5 hours. Serve chilled or bring to room temperature, either way the pie will remain firm.

 

5. Top with Whipped Coconut Cream and lime zest! Or garnish with mango slices.