No Bake Mango Pie (vegan)

Recipe inspiration & adaptation from: Labeless Nutrition

RECIPE IMAGE from Labeless Nutrition


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



2 cups vegan graham crackers

¼ cup melted coconut oil or vegan butter




  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. 


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


  1. 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.


  1. 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.


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